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View Menu - Bistrot Gavroche
Entrées froides - Cold Appetisers Huîtres/Oysters 4/pc Organic Pristine oysters - Coffin Bay 20/ 6pc Soupe de petits pois, menthe fraiche et chèvre 18 Green peas soup with mint, goat cheese crumble Pâté en croûte, recette de Grand-Père Henri 22 Grandpa Henri’s baked pork terrine Tartare de truite de Tasmanie ‘Petuna’ au raifort et citron 22 ‘Petuna’ Tasmanian ocean trout tartare with horseradish and lemon Assiette de charcuterie et cornichons 20/34 Platter of charcuterie and pickles Tartare de boeuf Angus au couteau 26/36 Hand cut Angus beef tartare with condiments Sides - $8/each Haricots verts, échalottes et huile d’olive/ Green beans, shallots and olive oil Frites / French fries Pommes purée / Mashed potatoes Salade verte / Mixed green salad Poêlée de courges et épinards / Sautéed butternut squash with baby spinach Viandes - Meat Côte de cochon fermier à la moutarde et épinards sautés 34 Pan roasted pork chop with grain mustard sautéed spinach Parmentier de canard confit 35 Shredded duck confit with bacon and crushed potatoes gratin Selle d’agneau “Bultarra” rôtie, caviar d’aubergines et fèves 35 Bultarra saltbush lamb saddle, eggplant caviar and broad beans Pavé de rumsteak, sauce au poivre vert de Madagascar 35 Entrées Chaudes- Warm Appetisers Rangers Valley 270 days beef rump steak with Madagascar green peppercorn sauce and French fries Soupe à l’oignon, recette de Grand-Père Henri 16 Grandpa Henri’s traditional onion soup Onglet à l’échalotte et pommes Lyonnaises 37 Rangers Valley 270 days hanger steak, red wine shallots and Tartine d’os à mœlle 20 Bone marrow on sourdough bread with garlic confit and parsley Lyonnaise potatoes Pôelée de ris de veau, petit pois “à la Française” 38 Escargots de Bourgogne au beurre d’ail 22 Sautéed veal sweetbread, green peas with onions and bacon Burgundy escargots baked in their shells with parsley and garlic butter Entrecôte frites, sauce Béarnaise 42 Asperges vertes à la Grenobloise, coulis d’herbes fraîches 22 Grassfed scotch fillet with Béarnaise sauce and French fries Green asparagus with lemon, capers, bread croutons and fresh herb coulis Côte de boeuf (for 2 persons) Per Kg Oven roasted grassfed ribeye bone-in and French fries Fonds d’artichaut farcis aux pied de porc, purée 22 d’oignons doux Stuffed artichoke with braised pig trotter, sweet onions purée Poissons - Fish Crabe Royal façon Thermidor 24 Blue-eye Trevalla à la vapeur, étuvée de poireaux et sauce Champagne 36 King crab baked with mustard creamy sauce Steamed Blue-eye Trevalla, leeks compote and Champagne sauce Quenelles de brochet sauce Nantua, recette de Grand-Père Henri 36 Salades - Salads Grandpa Henri’s pike fish quenelles with crayfish sauce Salade de betteraves anciennes, fromage de chèvre frais 24 Sole Meunière pommes vapeur 42 Heirloom beetroot salad with goat’s curd Flounder with clarified butter, lemon, parsley and steamed potatoes Salade de crevettes et avocat, sauce cocktail 24 Shrimp and avocado salad with cocktail sauce V égétarien/ Vegetarian Salade Niçoise du Père Jacques 24 Baby romaine lettuce, tomatoes, artichokes, tuna in olive Tarte fine de légumes et coulis de tomates 28 oil, capsicum, hard-boiled egg, anchovies, olives Vegetables tart, tomato coulis Salade de Crottin de Chavignol chaud et noix torréfiées 25 Warm French goat cheese salad with roasted walnuts Île flottante et crème Anglaise / Meringue Floating island and vanilla sauce $15 / each Crêpes Suzette flambées / Crepes with Grand Marnier sauce Tarte Tatin / Upside-down apple “Tatin” tart with vanilla ice cream Assiette de fromages alia cheeses from France and Austr ed tur ma of n tio ec sel a r, tte Cheese pla , grapes and nuts Served with sourdough bread 1 selection - $10.00 2 selection - $18.00 3 selection - $27.00 Tarte au chocolat noir de Tanzanie et glace espresso / Tanzania dark chocolate tart with espresso ice cream Profiteroles / Choux pastry with vanilla ice cream and hot chocolate sauce Tarte aux framboises et crème pistache / Raspberry tart with pistachio cream Home made ice cream and sorbets, $6/scoop: Vanilla, chocolate, pistachio / wild strawberry, lemon, mango Please inform our staff if you have any dietary requirements or food intolerances Table of 8 and above will incur a surcharge of 10%. A 10% surcharge applies on Public Holiday
