Food Menu

Casual French Bistrot

Entrée

Victoire baguette & butter (v)   4pp

Sydney rock oysters (half dozen), cabernet sauvignon mignonette, lemon (gf, df)   7.5ea

Fig & stracciatella salad, witlof, hazelnut, vincotto (v, gf, n*)   25 

Scallop tartare, green apple, sorrel (gf, df)   30 

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

Chicken liver brûlée, marmalade, pickles, brioche    24 

Gruyere & parmesan soufflé, veloute, chive oil (v)    25

Fried tripe, Herbes de Provence, rouille    24 

Main Course 

Potato gnocchi, herb crème fraîche, seasonal vegetables (v, vgo)   32 

QLD tuna loin, vine tomatoes, sauce vierge (gf, df)   49

Barramundi Grenobloise, steamed broccolini (gf, n)   38 

Steak frites, 250g O’Connor sirloin, sauce béarnaise (gf, dfo)   54

Roast chicken, king brown mushroom, potato purée, sauce chasseur   39

Steak au poivre, 200g shorthorn fillet, frites (gf)   59

Saddle of White Pyrenees lamb, white bean cassoulet, sauce verte (gf)   46 

Whole market fish, clams, lemon vinaigrette, sea herbs (gf, df)   MP 

1kg grain fed T-bone steak, sauce béarnaise or au poivre (gf, dfo)   165 

Sides

Butter lettuce, soft herbs, red wine vinaigrette (vg, gf, df)    12 

Green beans, vinaigrette (vg, gf, df)   12 

Ratatouille (vg, gf, df)   16 

Frites, aioli (gf, vgo, dfo)   12 

Potato purée (v, gf)   12 

Dessert

Passionfruit soufflè, ice cream (gf)   20

Crème brulée  18

Lemon tart   18

Chocolate mousse  18

Le Dauphin Double Crème, quince paste, muscatels, & lavosh   25

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.