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SAMPLE DINE-IN MENU

  • house baked breads

  • Potato Bread Roll & Cultured Butter

    $8ea
  • Baguette & cultued butter

    $5ea
  • caviar & cold seafood

  • Freshly shucked Sydney rock oyster

    $5 ea

    mignonette

  • Smoked Salmon

    $26

    Brioche Toast w/ Crème Fraiche

  • Caviar | crème fraîche, Brioche Toast, chives, cornichons,, eschallots

    10g Polanco Caviar...........................$69

    30g Polanco Caviar..........................$170

    30g Salmon Roe...............................$35

  • raw &woodfired seafood

  • Salmon Sashimi

    $29

    pickled onions, spicy chilli puree, white ponzu & black sesame

  • Charcoal grilled prawns

    $29

    w/ Chilli butter

  • Western Australia Scallops

    $9 ea

    half shell w/ vadouvan butter

  • raw, cured & cooked meats

  • Copper Tree Farm steak tartare

    $27

    & gaufrettes

  • Braised Duck Tagliatelle

    $34
  • charcutrie

  • Charcutrie Selection

    $36

    Jamon Serrano, Wagyu Bresaola, Saucisson, Pâté, cornishons, baguette & potato bread rolls

  • Duck Liver Pâté

    $12
  • 100g Jamon Serrano

    $16
  • 60g Wagyu Bresaola

    $22
  • 60g Saucisson

    $16
  • vegetables & cheese

  • Twice cooked gruyère cheese soufflé

    $26
  • Dutch Carrots

    $16

    almond tarator & herbs

  • Tomato salad

    $18

    basil vinaigrette, stracciatella, olive

  • Roast Zucchini

    $21

    peas, broadbeans, chilli, lemon, mint & sheep ricotta

  • Eggplant

    $25

    Curried Lentil & eggplant moussaka

  • mains

  • Wood-fired market fish

    $45

    eschalot salad, lemon & aioli

  • Dry aged duck breast

    $48

    A' Lorange, watercress salad

  • 2 GR Fullblood Beef Bourgiugnon

    $49

    red wine, mushrooms, carrots, onion

  • Whole Duck

    $149

    confit leg, charcoal roasted duck breast, A'lorange, watercress salad

  • dry aged Beef

  • David Blackmores Fullblood Bone in Sirloin

    $115

    500g, BMS 9+, 14 days

  • Local Pasture fed rib eye

    $69

    350g, 55+ days

  • Security Foods Fullblood rump cap

    $79

    220g, BMS 7-8, 14 days

  • beef

  • Rangers Valley Steak Frites

    $66

    BMS 5+ peppercorn cognac cream sauce, frites

  • 2GR Fullblood Wagyu Striploin

    $115

    220g , BMS 9+

  • David Blackmores Fullblood Eye of Chuck

    $75

    350g, BMS 9+

  • Copper Tree Farm Friesian Beef Fillet

    $59

    retired dairy cow, 220g

  • Riverina Flatiron

    $47

    220g , BMS 2+

  • Security Foods Fullblood Wagyu Rump

    $149

    200g, BMS 7-8

  • condiments

    Café de Paris | Bearnaise | Bordelaise | Dijon Mustard

  • all mains and dry aged beef are accompanied by french salad with shallot dressing for the table

  • sides

  • Mixed Mushrooms & Garlic Butter

    $12

    Add service description here

  • Frites

    $9

    Add service description here

  • Paris Mash

    $12

    Add service description here

  • desserts

  • Tart of the day

    $14
  • Profiteroles

    $14

    Hazelnut ice cream & warm chocolate sauce

  • Vanilla crème caramel

    $14
  • Upside down Pear & almond Cake w/ double cream

    $14

    Carmel Sauce

  • cheese

  • Cheese plate

    $36

    Muscatel Grapes, cherry jam, baguette

  • 60g Maffra Cloth Aged Cheddar (AU)

    $14
  • 60g L'Argental Brie (FR)

    $12
  • 60g Bleu Fourme D'Ambert (FR)

    $12
  • grande banquet

  • minimum 4 people

    $125pp

    - Bread & butter

    - Smoked Salmon Brioche w/ crème fraiche

    - Dutch carrots, almond tarator & herbs

    - Charcoal Grilled Prawns w/ Chilli Butter

    - Twice cooked gruyère cheese soufflé

    - Whole Duck A'Lorange

    - Tomato, onion, basil vinaigrette, stracciatella, olive

    - Chef's Choice of Steaks

    - Frites | French Salad | Sauce Selection

    - Tart of the day, Upside Down Pear Almond Cake


Let's Eat!

119 Keira St, Wollongong

0426 480 010

Friday 

12pm - 11pm

Wednesday - Saturday 

6pm - 11pm

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