See some of our dishes
Our namesake is a region in south-west France, a region steeped in culinary tradition, and we have taken the time to distil, update and translate to our climate in Brisbane. We’ve adapted time-tested recipes, using interesting combinations with the aim of delivering a point of difference to the palate, while maintaining humble feelings of rich, comfortable French fare typical of an authentic brasserie. True to this form, almost everything we serve here is house-made with love and care, as we believe, it needn’t be exclusive, nor overly complicated, just honest, and delicious. We hope you enjoy our modern interpretation of regional French cuisine, and take the time savor the magnificent views afforded from our beautiful waterfront location at River Quay.
Degustation Menu now available! for those wanting to sample multiple dishes from our menu we offer a sumptuous degustation menu $95pp or $120pp wine matched. Degustation Menu is available with minimum of 2 guests and entire table must participate (*menu changes weekly).
Sourdough Baguette with burnt and whipped butter, garlic crumb and confit garlic
( V/ DFO/ GFO )
Goats' yoghurt, seeded lavosh
( V/ GFO/ DFO )
natural | champagne dill foam | mignonette
Our oysters are delivered live & freshly shucked to order
( GF/ DF )
Chargrilled octopus, Truffled vichyssoise espuma, jamon crumb, squid ink chip
(GFO)
Duck liver pate; house made, seasonal pickles, condiments, toasted bread
Sweet corn relish
Escargots de Bourgogne with baguette & confit garlic
( GFO )
A selection of cured meats; seasonal pickles, condiments, toasted bread
( GFO )
Coddled egg yolk, seeded French mustard, brioche
( GFO )
Wood ear, black garlic, shisho, fried garlic
(GF / DF )
Tomato jelly, heirloom tomatoes, parsnip puree, dehydrated olive, fresh basil
(V)
100gm wagyu rump cap; chips, mixed leaf salad, tomato sauce
( GF/ DF )
Parmesan cream sauce
(V)
Corn fed chicken, mixed leaf salad, tomato sauce
( DF )
Scoop of house made vanilla ice cream; chocolate garnishes
Selection of classic, hard, soft & blue cheeses, fresh fruit, condiments, toasted bread
Burnt butter, sage, walnut & fried shallot crumb, truffle pecorino
( V/ DFO )
Savoy cabbage, lemon myrtle scented couscous, sweet pea puree, braised lamb sauce
(DFO)
Fried polenta, crispy kale, onion soubise, orange currant & tarragon butter sauce
( GF )
Buttered sea greens, tomato & salmon pearl beurre blanc, chive oil
( GF )
Braised put lentils, garlic sauteed kale, baby and fossilzed carrots
( GF / DFO )
Celeriac & horse radish remoulade, watercres, black pudding sauce, pork scratching
( GFO )
Fresh local seafood poached in a traditional tomato & shellfish broth; saffron rouille, toasted bread
( GFO/ DFO )
250g, baby leek, dauphinoise potato, roma tomato Provencale, smoked baby onion, red wine jus
( GFO / DFO )
Garlic, herb salt, aioli
( DF / V )
Roquefort bechamel, candied walnuts
( GF )
Apple cider vinaigrette
( GF/ DF )
Roma tomato dressing
( GF/ DF )
Fresh orange, hazelnut mousse, chocolate soil
( GFO )
Feuilletine crumb, lemon curd ice cream
Textures of basil, strawberry sorbet & sphere
( DF )
Macadamia nut ice cream, white chocolate crumble, apple gel
Coconut & white rum foam, compressed pineapple & rockmelon pate de fruit, popping candy
( GF / DFO )
Selection of bite sized house made sweets
( GFO/ DFO )