Mains $25 | 2-Course $35 | 3-Course $45
ENTREE
Trios Huitres (ARCHACHON)

3 oysters shucked to order served with a mignonette dressing of red wine vinegar, shallots and cracked pepper

Pate fe Foie de Canard (PARIS)

House made duck liver pate, served with an assortment of pickles, seasonal relish and sliced bread

Brandale de Barramundi (BASQUE)

Salt-cured barramundi and potato puree croquettes, with chargrilled capsicum and tomato piperade, served with bitter green leaves

Mains $25 | 2-Course $35 | 3-Course $45
PLATS PRINCIPAUX
Gnocchi a la Nicoise (NICE)

Pan-fried potato gnocchi served with heirloom tomatoes, green beens, olives, and a soft egg

Moules au Cidre (NORMANDY)

Mussels steamed in apple cider, finished with chives and creme fraiche, served with a side of our house cut fries

Poitrine Boeuf a la Bourguingnonne (BURGUNDY)

Peppered beef brisket, slow cooked in red wine and glazed with its own juices, served with smoked chat potatoes, dijon mustard, and horseradish

DESSERTS
Gatueau Breton (BRITTANY)

Brittany Cake - calted shortbread style cake filled with pear and honeyed mead, served with caramel ice cream

Tarte au Citron (MENTON)

Lemon Tart - lemon curd set in a sweet pastry, served with figs and caramelized in vino cotto