Menu
CARTE L’HIVER 2025
Entree
Danish Gravad Lax
NZ king salmon cured with salt, sugar and dill on fresh apple and sauce remoulade GF 27
Pétoncle géant
World’s best deep sea scallops lightly seared and finished with garlic / basil butter and prosciutto GF 28
Finnish fish soup
Reef fish ‘long’ stock with kipfler potatoes, cured salmon and dill GF 25
Cheese soufflé
Gruyere & parmesan cheeses in a light soufflé with buttered green peas V 28
French Foie Gras
Poached, sliced and grilled lobe on crouton with mango chutney 32
Cauliflower and truffle soup
Classic soup of pureed cauliflower with truffles V GF 27
Omelette
French omelette, sauté Swiss Brown mushrooms, spring onions V GF 22
Principaux
Canard
≈ Canard citron
Sweet Danish sauté red cabbage and lemon toffee with a grilled magret of duck GF 48
≈ Confit cassoulet
Traditional slow cooked leg of Castlemaine duck with beans, bacon and pork sausage GF 47
≈ Canard du poivre
France’s favourite quacka – grilled breast with cracked pepper , brandy and cream GF 48
≈ Confit Cerise
Slow cooked confit of Castlemaine duck on roast pumpkin with sour cherries 47
Poisson
Market selection of fresh fish grilled with kipfler potatoes, herbs and bouillon GF MP
Boeuf
≈ Steak
High Country Black Angus 150g minute steak with truffle butter and kipfler potatoes GF 44
≈ Bœuf Bourguignon
Prime high country Angus beef in a slow casserole with red wine and mushrooms 46
Risotto
Risotto légume
Italian risotto loaded with fresh vegetables and a vegetable nage V GF 32
Salads & Comestibles
Pain
House made sesame encrusted bread with truffled butter 8
Légumes
Fresh vegetables cooked crisp GF V 12
Salade
Crisp leaves with tomato, grapes, radish and vinaigrette GF V 11
Champignons
Swiss brown mushrooms saute in butter and herbs GF V 13
Fromage
Please see ‘the mirror’ for today’s selections
Dessert
Pot au chocolat
Chocolate sabayon with tawny port and crème fraiche 18
Crêpe l’orange
Traditional French crêpe with Cointreau, butter , brown sugar and malted ice cream V 18
Omena Piirakka
Finnish apple tart with marmalade ice cream V 17
Crème Brulée
Always the most popular dish served with a smear of passionfruit V GF 17
Affogato
Vanilla ice cream with espresso and your choice of liquor V GF 16
Our boutique bistro’s continuing focus is to produce tasty, light and elegant meals made with long extraction sauces and eyes shut ‘world’ tastes encompassing both balanced flavours and complimentary textures. To try and achieve this we research [read steal] ideas and techniques from all parts of the planet.
We do not add additional and/or hidden charges just for using a credit card.
