Entrées

Seared scallops, beetroot, pomegranate & mustard pistachio praline : $21

Freshly shucked Wapengo Lake Oysters, shallot dressing & rye bread : $3.5 each

Jerusalem artichoke velouté & cep raviolo:  $19

“Pâté Maison” onion jam & cornichon : $20

Escargots, potato & parmesan risotto : $20

All entrées can be made as a main course for a supplement of : $10

Mains

House smoked flathead pie ”bouillabaisse” : $35

Mushrooms and baby spinach crêpes, parsley pesto & Ossau Iraty  : $29

Redgate farm duck, Medjool dates, hazelnut & radish : $37

Grain fed pork cutlet  a la basquaise : $34

Tasmanian wilderness onglet, potato mille-feuille, savoy cabbage, mushroom & shallot marmalade  : $38

Side dishes

Extra bowl of baguette bread : $4

Mixed leaves salad  OR  Sautéed potatoes OR  Market greens : $8

Desserts

Gateau Basque, cherry sorbet(15mins) : $15

Chestnut & pear  vacherin : $15

Chocolate fondant, milk ice cream : $16

Soufflé “Retour du marché” (15 mins) : $16

Cheese plate, served with sliced baguette & crackers : $10 or $24 for three

Buche d’Affinois, Ossau Iraty, Fourme D’Ambert

Ask for our homemade ice cream and sorbet selection : $4

Affogato $9.00 with liqueur : $14.00