Lunch from 12.00pm.
Dinner from 5pm.
Snacks and drinks welcome any time.

Let Chef decide 4 courses $75 (PP) (includes still & sparkling water)

Please let us know of any dietary restrictions before ordering.

All prices include 10% Goods & Services Tax

All card payments attract a 1.5% surcharge

We have a 10% higher wages surcharge on Sundays

Basket of savoury Comté gougères 10 (for 6)

Whipped duck liver parfait on brioche fingers 9 ea

Nicoise inspired Pissaladière soldier with caramelised onion, olive & anchovy 5 ea or 16 for 4 V Opt

Turkish snake & Dolma chillis with pimenton salt 12 V GF

Mushroom & grilled Reblochon bites 16 (for 2 skewers)

Home-made Breton sausage on potato galette with calvados macerated apple 10 GF

Potato rosti with chive, crème fraîche & Aquna Gold sustainable Murray Cod caviar ea 16 GF Veg Opt

Kiwanooka mussels cooked Normandy style with crème fraîche & Adelaide Hills cider 18

Chargrilled octopus salad with Breton kari gosse, kohlrabi, pear & celery heart salad 26 GF

Barossa Dairy Man confit pork belly with celeriac puree & caramelised apple & bitter leaves 29 GF Opt

Roasted chestnut and parmesan tart with Woodside goat chèvre & pumpkin 25 Veg GF

Panfried aubergine panée with piperade & roast red pepper puree 36 V

Yellow fin whiting fillets panfried with caponata and lemon potatoes 49 GF

Pumpkin & ricotta gnuddi with cavalo nero, roasted hazelnuts & fried sage 28/36 Veg

Pithivier of Wunderbar lamb neck braised in red wine & herbes de Provence served with Paris mash 42 GF

Barossa FR chicken cordon bleu with ham & comté served with hand-cut chips & tarragon jus 38 GF

Coorong Black Angus striploin (280g), café de Paris butter & hand cut chips 52 GF

Slow roasted Wunderbar lamb shoulder with confit garlic & rosemary (perfect to share for 3-4) 128 GF

Black Angus beef Chateaubriand with house-made mustard & Béarnaise sauce (600g great for 2-3) 130 GF

K&R miso roasted baby carrots 14 V GF

Potato tartiflette with Hahndorf Speck, shallots & Reblochon 28 GF

Fried potato scratchings 15 Veg GF

Steamed market veg with Rio Vista EVOO or greens with vinaigrette 13 V GF

Crusty baguette from Rustico with butter or Rio Vista EVOO 3pp

Parisian flan with salted caramel 16

Stéphane’s childhood Weiss SO chocolate liégeois with crème chantilly 17 GF

Coconut oaty crumble with quince & Autumn fruit 15 V Add icecream (D) +2

Selection of cheese and accompaniments to share 34 Or, per cheese 13

Committed to sustainability through:

Waste Management: Reducing landfill by 90% by diligently, composting, recycling and sorting.

Community & Social Engagement: Partnering with
Westcare Centre to give back to our community through donations (food & time).

Employment: Valuing fair pay, sustainable hours, work-life balance & training of staff to foster enduring careers.