Baguette Bistrot & Bar

Steak Day Tuesday's Lunch & Dinner

• Steak, French fries & green saladAUD 19.00

  no discounts or any other promotions are valid with this offer

Artisan Breads

• Handmade artisan French sour dough baguetteAUD 7.50

  with salted butter

• Handmade artisan French sour dough baguetteAUD 8.50

  with herb & garlic butter

Entrée

• Fresh Oysters

  subject to market availability

  • eachAUD 4.00

• Quiche of the dayAUD 14.90

• Steak TartareAUD 18.90

  Finely cut eye filet seasoned and served with Egg yolk

• Ocean Trout & Mud crab CannelloniAUD 21.90

  Celeriac, avocado, baby coriander & black salt

• Creamy Sautéed PrawnsAUD 21.90

  Sticky lemon scented rice

• Pan seared scallopsAUD 21.90

  In garlic with sauce vierge

• Salade de Chèvre chaud (Vegitarian option)AUD 21.90

  On croutons with lardons and honey sauce

• Escargots à la bourguignonne

  Garlic parsley butter

  • Half DozenAUD 17.90
  • DozenAUD 22.90

Mains

• Ratatouille & PolantaAUD 24.00

• Duck a L'orangeAUD 25.00

  mash potatoes & orange segments

• RisottoAUD 26.90

  Wild mushroom risotto and Ricotta

• Sirloin steakAUD 29.00

  Gratin dauphinois, provincial tomatoes, Béarnaise, Mushroom or Pepper sauce

• DuckAUD 34.90

  Pan seared duck breast, parsnip puree, land cress, honey jus

• Steak TartareAUD 34.90

  Served with French fries

• PorkAUD 38.90

  Pork tender loin with onion compote, sautéed potatoes and creamy Dijon mustard

• LambAUD 37.90

  Rump of lamb, wild garlic risotto and fava beans, Cabernet Sauvignon jus

• Market FishAUD 38.90

  Slowly cooked in papillote with zucchini, Jasmine rice and turmeric sauce

• Moules MariniereAUD 39.90

  Served with French fries

• Eye filletAUD 44.00

  Gratin dauphinois, provincial tomatoes, Béarnaise, Mushroom or Pepper sauce

• Pan seared Prawns and scallopsAUD 39.90

  Wild mushroom risotto and Ricotta. Served with Jasmine rice, snow peas and Mango chilli chutney (Mild)

• Bouillabaisse de MarseilleAUD 44.00

  Clams, Black mussels, market fish, calamari & prawns with toasted sour dough bread with saffron rouille

Sides

$8.40

• French fries

  with roasted garlic Aioli

• Green Beans

  with Hazelnut Beurre Noisette

• Baby Cos, Radish, Cherry tomatoes, Shalotte and chives

  with vinaigrette dressing

• Pommes dauphines

  with truffle mayonnaise

Fromage

$12 each

• Bleu de Pyrénées, (Pyrénées, France)

  New style cheese from the Basque, made from the milk of the Manech breed of sheep from that area

• Buche de Chèvre (Poitou - Charente, France)

  This cheese is from France's most famous region for making goats cheese

• Manchego Maturado, (La Mancha, Spain)

  The flavour comes from the sheep that graze on the shrubs and grasses of the Dehesa

• Brie Mariotte (Limousin, France)

  This soft cow's milk cheese is named after Brie. The French region from which it originated

Dessert

• Classic Lemon VerrineAUD 12.00

  With raspberry sorbet and candied lemon

• Chocolate and banana crepeAUD 16.00

  Served with Chantilly

• Tarte tatinAUD 16.00

  Caramelised apple tart with ice cream served warm

• Ile flottanteAUD 14.00

  With crème anglaise

• French style ProfiterolesAUD 16.00

  With warm chocolate sauce, Chantilly

• Classic Crème BrûléeAUD 16.00

• Assiette de DessertsAUD 17.00

  French style profiterole,Ile flottante with crème anglaise, Chocolate mousse with salted caramel & walnuts

Children's Meals

$1.50 per year of age - up to and including 10 years

• Dessert

  ice cream

• Drink

  soft drink or juice

Main

• Minute steak burger

  with green salad and pommes frites

• Fish & Chips, Salad and tomato sauce

• Artisan pasta

  with tomato fondue and pecorino cheese

Degustation Menu

$75 per person; Minimum for 2 Per's With matched wines $120 PP

• French onion soup

• Ocean trout & Mud crab Cannelloni

  Celeriac, avocado baby coriander with Black salt

• Escargots a la Bourguignonne

• Pan seared duck breast

  parsnip puree and land cress honey jus

• Assiette de Dessert

  French style profiteroles, Ile flottante with crème anglaise, Chocolate mousse with salted caramel and walnuts