Summer Tasting Menu Première assiette Alsace tart “Flammekueche” with crème fraiche, onion, speck & the Périgord black truffle Deuxième assiette Fresh cooked Mooloolaba Cea’s spanner crab, avocado salad, tomato & red peppers gazpacho Troisième assiette Warm duck foie gras Royale & Tasmanian scallops “the Queenies”, baby leek Quatrième assiette choice of Slow roasted free range duck, duck & orange jus peas Française, crispy potato John Dory cooked on low temperature, stuffed piquillo & “Barigoule” vegetables ragout sweet & sour Grain fed beef Black Angus sirloin 150 days grain fed, bone marrow crust, potato mousseline, Bordelaise sauce Cinquième assiette, les desserts (to order in advance) Warm Chocolate « Gianduja » fondant, white chocolate & passion fruit ice cream, salted caramel sauce Crème brûléee with North Queensland vanilla bean & cassonade crispy pastry Apple tart “fine”, vanilla bean ice cream, semi whipped cream Today’s Pastry chef soufflé with ice cream Two farmhouse French cheeses, baguette, lavosh, apricots macerated with saffron The 5 course Tasting Menu min 2 persons 98.0 & 148.0 with matching wines Vegetarian Tasting menu 5 courses 83.0 The Special January 4 course Lobster menu 85.0 - menu on your table summer Menu Hors d’œuvres Baguette with Lutèce truffle butter 8.0 Alsace tart “Flammekueche” with crème fraiche, onion & speck 18.0 – with the Périgord black truffle 29.0 Snails in their shells with a parsley & garlic butter, bouillon “Alsace style” 6ea 21.0 – 12ea 38.0 The lobe duck foie gras & guinea-fowl & duck confit terrine, prune & apple “confiture”, brioche 32.0 The beef bone marrow & parsley ”Gratin”, sweet onion compote & petite salade, red wine jus 19.0 Crispy Yamba king prawn cutlet with sage leaf in brik pastry & green sauce ea 8.0 Première Assiette - First Course Assiette de Charcuterie; terrine “Campagne”, the guinea-fowl & foie gras pressée, duck rillettes, duck saucisse, cornichons, fig & onion chutney, grilled brioche 26.0 Onion soup Alsace Style with beer, house made duck sausage, croutons & gruyere 19.0 The fried truffle egg with cooked & raw asparagus salad, spiced carrot & orange purée 19.0 Fresh chilled Mooloolaba Cea’s spanner crab, avocado salad, tomato & red peppers gazpacho 27.0 Sautéed Tasmanian scallops “the Queenies” with fresh pasta & the Périgord black truffle 35.0 The famous sand crab lasagne with a creamy crustacean sauce 27.0 “Les Cocottes” en entrees Moreton Bay bug tail, potato gnocchi, peas, roasted chestnut & sage 29.0 Tripes & pigs trotters braised 18 hours with a vegetable mirepoix, “my mother Claire’s” recipe 19.0 summer Menu Deuxième Assiette - Main Course John Dory cooked on low temperature, stuffed piquillo & “Barigoule” vegetable ragout 38.0 The famous sand crab lasagne with a creamy crustacean sauce 40.0 Grain fed beef Black Angus sirloin 150 days grain fed char grilled, Ratte pommes frites & Béarnaise sauce 44.0 Slow roasted free range half duck, peas Française, crispy potato, duck & orange jus 43.0 Flinders Island milk fed lamb “today’s cut “ oven roasted, all the beans, potato & sweet garlic gratin 42.0 The quail, black truffle & foie gras pie, baby leek fondue & sauce Souvaroff 40.0 Western Australia White Rocks veal cutlet , potato mousseline, mushroom ragout black Périgord truffle & Bordelaise sauce 54.0 “Les Cocottes” Main Course Moreton Bay bug tail, potato gnocchi, peas, roasted chestnut & sage 48.0 Coral trout, sea scallop, & king prawn "Bouillabaisse", pain grillé & saffron aïoli “rouille“ 42.0 Tripe’s & pigs trotters braised with a vegetable mirepoix, “my mother Claire’s” recipe, Ratte potato 36.0 Accompagnements Pomme Ratte Frites, parmesan & sage salt 8.0 Mixed salad leaves 8.0 Petits pois à la Française en "cocotte” 8.0 Cauliflower "Polonaise" gratin 8.0 One bill per table – Tuesday’s BYO Wine only 10.0 per person Menu subject to market availability - Vegetarian menu available Summer Menu Les Desserts Warm Chocolate « Gianduja » fondant, white chocolate & passion fruit ice cream, salted caramel sauce 17.0 Today’s Pastry chef soufflé & ice cream (preferable to order in advance - 20 minutes waiting time) 17.0 Floating island “oeuf à la neige”, new season mango parfait, vanilla sauce “comme une anglaise” 14.0 Crème brûléee with Papua-New Guinea vanilla bean & cassonade crispy pastry 12.0 Apple tart “fine”, vanilla bean ice cream, semi whipped cream 16.00 Crêpes Suzette flambées Grand-Marnier on your table, citrus jus, blood orange sorbet - min 2persons - 17.0 per person The Pastry opens the Paradise doors to the magical sweetness of the sugar, where twice a day you can find the taste of your childhood….. - Romain Bapst Les Fromages de France - served with baguette & lavosh Comte cow’s milk hard cheese Jura with pear & red wine caramel 12.0 Bleu d’Auvergne cow’s milk blue veined Massif Central, apple & sherry vinegar compote 12.0 Lingot d'Argental triple cream, cow’s milk- Rhone-Alps, apricots macerated with saffron 12.0 Two cheeses 22.0 - All three cheeses 32.0 Dessert Wine 375ml 2014 Muscat de Rivesaltes, Gerard Bertrand (European Winemaker of the year 2015) – Rivesaltes France Bottle 750ml Glass 9.0 70 2013 Muscat de Beaumes de Venise Le Chant des Griolles, Jaboulet Aine, Tain L’Hermitage France 60 2000 Château Filhot, Grand Cru Classe en 1855, Sauternes France 89 1989 Sauternes Château Suduiraut 1er Cru Classe en 1855, Preignac, Sauternes France 195 2004 Sauternes Château d’Yquem 1er Grand Cru Classe en 1855, Sur–Saluces Sauternes 570 2007 Sauternes Château d’Yquem 1er Grand Cru Classe en 1855, Sur–Saluces Sauternes 990 2007 Sauternes Le Tertre du Lys D’Or « Cuvée d’Exception, St Loubes Bottle 750ml Glass 15.0 120 2005 Sauternes Château de Rieussec, Fargues Sauternes France Bottle 750ml 270 SUMMER SPECIAL LUNCH MENU Tuesday's to Saturday's 2 Courses & a Glass of Wine 45.0 | 3 Courses & a Glass of Wine 52.0 The sommelier's selection of Sparkling, Sauvignon Blanc or Shiraz Entrees – choice of Seafood & lobster chowder, vegetable mirepoix, aioli & crouton Tasmanian Petuna salmon house cured with Sauternes & finger lime & crème fraiche Terrine Campagne & presse, fig & onion chutney, crispy baguette & brioche Asparagus cooked & raw salad, the fried egg & goat cheese vinaigrette The onion soup Alsace style with beer & house made duck sausage, croutons & gruyere Mains – choice of Today’s market fish, “Grenobloise classic”, baby capers, lemon & croutons, potato confit The famous sand crab lasagne with a creamy crustacean sauce Slow roasted free range duck, butternut & broccolini, spiced duck jus Milk fed lamb, the braised shoulder & crumbed breast , Ratte pomme frites, sauce gribiche & beanettes salad Angus beef sirloin 150 days grain fed chargrilled, duck fat Ratte potato, Béarnaise sauce - supplement 7.0 Desserts – choice of Crème brûlée with Papua New Guinea vanilla bean, cassonade crispy pastry “Chocolat Jivara Marquise”, Hazelnut praline ice cream Floating Island, oeuf a la neige, vanilla anglaise sauce, iced parfait Two farmhouse cheeses, apricot chutney, baguette & lavosh Sides Baguette & Lutèce truffle butter 8.0 - Pomme Ratte Frites, parmesan & sage salt 8.0 Mixed salad leaves 8.0 – Petits pois Française 8.0 - Cauliflower Polonaise 8.0 Full A La Carte Menu Available Menu subject to market availability – Gluten free & vegetarian options available Table of 8 maximum – For larger tables please call the Function Manager 07 3161 1858.