Brasserie Menu

Tuesday ~ Wednesday ~ Thursday ~ Friday



Terrine de canard
Duck liver parfait, gherkins, preserves and crostini

Salade Nicoise
Green salad with tomato, olives, topped with sugar cured Atlantic salmon



Saint Pierre Duglere
John Dory cooked with tomato fondue and a fresh herb broth

Steak au poivre, pommes frites
Scotch fillet MSA, green peppercorn sauce and hand cut chips
(add $2 for scotch fillet)



Dessert du Jour
Dessert of the day

Crème brulée
With langue de chat


2 course meal – $35.00
3 course meal – $40.00

BYO wine only | Corkage $4.50 per person

Bookings can be made via email:
or by phoning (02) 9181 3961