Food Menu

Casual French Bistrot

Entrée

Victoire baguette & butter (veg)  4pp

Sydney rock oysters, mignonette, lemon (gf)  7.5ea

Panisse, vadouvan salt & harissa aioli (veg gf df) 16

Salmon rillettes, avocado, croutons 28 

Asparagus, fennel & courgette salad, straciatella, almonds, mint dressing (veg gf n)  28

Steak tartare, traditional accompaniments & gaufrettes (gf)  26

Tuna tartare Niçoise, potato galette, egg, green beans (gf)  28 

Chicken liver brûlée, marmalade, pickles, brioche 24 

Gruyere & parmesan soufflé, velouté, chive oil (veg) 25    

Main Course 

Potato gnocchi, asparagus, spinach, roqueforte sauce, hazelnut (veg n) 32

Barramundi, piperade, sauce verte (gf) 41

Salmon, courgette, pickled fennel & mint salad (gf) 45

Roast chicken, sweetcorn, cavolo nero, espelette (gf) 39

Steak frites, 250g O’Connor sirloin, sauce béarnaise (gf) 49 

Steak au poivre, 300g grass-fed scotch fillet, frites (gf) 54

Boudin noir studded pork cutlet, petit pois à la Française, jus (gf) 45    

Sides

Leaf salad, soft herbs, red wine vinaigrette (vgn gf) 12

Green beans, vinaigrette (vgn gf) 12

 
Frites, aioli (veg gf) 12 

Potato purée (veg gf) 12

Dessert

Blood orange soufflé, Belgium chocolate ice cream (gf) 20

Crème brûlée (gf) 18

Mille feuille, mango, coconut 18

Chocolate mousse, morello cherry (gf n) 18

Le Dauphin Double Cream (gf) 25

quince paste, muscatels & lavosh

Affogato, coffee, ice cream, Frangelico 14

Selection of ice & creams (gf) 15

Kids

Cheeseburger, pickles, frites   12

Schnitzel, frites   12

Penne, red sauce, Parmesan (v)  12

v:  vegetarian

vg/vgo:  vegan/option

gf/gfo:  gluten free/option

df/dfo:  dairy free/option

n*:  contains nuts

Please note that if you are a table of 8+ guests, you will dine on our set menu.

Groups of 8 or more will incur a 10% service fee.

10% surcharge applies on Sundays and 15% on public holidays. All credit card transactions incur a 1% transaction fee.

We take your allergy and dietary requirements very seriously. Please advise your needs at time of booking and our Chefs and kitchen team will do their best to accommodate you.