North Island
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Select a Menu
- Lunch
- Dinner
Lunch Menu
Breads - Les Pains
- Fresh bread
- with butter 4.00
- extra virgin olive oil 5.00
- Garlic bread
- 7.00
- Marinated Olives
- 6.00
Light Meals & Starters
- Croque Monsieur
toasted ham, cheese and mornay sauce sandwich
- 9.00
- Salade maison
mesclun, green bean, vine ripe tomato and tomme de chevre salad with poached egg
- 14.00
- Planche 'apero'
French hard cheese, homemade pork rilletes (pate), grilled capsicum and artichokes served with croutons and bread
- 21.00
- Salade de saumon fume
Aoraki smoked salmon salad with grilled capsicum, mesclun, crouons and goat cheese
- 15.00
- Steak Tartare
bistro style hand cut and seasoned beef 'tartare' with rocket and croutons
- 18.00
Bistro Classiques
- Gratinee Lyonnaise
traditional Lyonnaise style baked onion soup with gruyere croutons
- 13.00
- Duo d'escargots au beurre d'ail
combination of oven baked snails with garlic butter in their shells and in mushroom shells
- 13.00
- Boeuf bourguignon
braised beef in red wine, with lardons, button mushrooms, baby onions and served with steamed potatoes
- 25.00
- Tripes a la mode de Caen
braised tripe and boneless trotters in cider sauce served with French fries. This dish originated way back in the Middle Ages and was a favourite of Wiliam the Conquerer
- 24.00
Les Oeufs - Eggs
- Oeufs a la coque
2 soft boiled eggs with baguette and our tomato relish
- 11.00
- Ham, potato and cheese omelette
served with mesclun salad
- 16.00
- 2 poached eggs
with bacon and homemade baked beans on toast
- 14.00
Vegetariens
- Linguini a la Sicilienne
linguini pasta and eggplant tossed in olive and capers tomato sauce
- 19.00
- Risotto aux poivrons
grilled capsicum and red wine risotto finished with marjoram, fresh goat cheese and Parmesan
- 20.00
- Tartiflette forestiere
potato and Portobello mushroom gratin with Reblochon cheese
- 21.00
Mains - Les Plats de Resistance
- Medaillons de porc
grilled pork medalllions served with tomato and green bean salad, homemde French fries and tartare sauce
- 25.00
- Poisson du Jour
Fish of the day in Nicoise salad, with gourmet potato, green bean, tomato and lettuce salad with soft boiled egg, olive and anchovy
- market price
- Bavette a l'echalote
220g aged Prime Angus 'bavette' steak and shallot sauce
- 28.00
- Entrecote sauce au poivre vert
300g aged Prime Angus scotch fillet and green peppercorn sauce
- 35.00
Sides
- Mushrooms in garlic butter
- 7.00
- Steamed green bean and olive oil
- 7.00
- Homemade French fries with aioli
- 8.00
- Simple mesclun salad
with French vinaigrette
- 6.00
- Extra aioli, creme fraiche
- 2.00
Select a Menu
- Lunch
- Dinner
Dinner Menu
Breads - Les Pains
- Fresh bread
- with Butter 4.00
- Extra virgin olive oil 5.00
- Garlic bread
- 7.00
- Marinated Olives
- 6.00
Starters - Les Entrees
- Salade maison
vine ripe tomato, green bean and mesclun salad with tomme de chevre and mustard vinaigrette
- 14.00
- Langue de boeuf
cured beef tongue sliced and horseradish dressing with red radish, red onion and wild rocket salad
- 14.00
- Crevettes basquaises
pan seared tiger prawns on vine tomato, capsicum and "Espelette" chilli compote
- 16.00
- Salade Nicoise
fresh marinated tuna on gourmet potato, green bean, tomato and lettuce salad with soft egg, olive and anchovy
- Entree 18.00
- Main 28.00
Mains - Les plats de résistance
- Poisson du jour
fish of the day pan seared, on courgette, vine ripe tomato, olives and anchovy fricassee, fresh basil leaves and fried capers
- market price
- Gigot d'agneau grille
grilled leg of lamb in rosemary salt, with potato beignets and Provencale eggplant puree, fresh tomato and rosemary jus
- 30.00
- Medaillons de porc
pork medallion on crispy potato rosti and wilted spinach with sour cherry jus
- 26.00
- Confit de canard
confit duck leg on sauteed witloof, pancetta, crispy apple and wild rocket salad, thyme jus
- 28.00
Vegetariens
- Linguini a la Sicilienne
linguini pasta and eggplant tossed in olive and capers tomato sauce
- 19.00
- Risotto aux poivrons
grilled capsicum and red wine risotto finished marjoram, fresh goat cheese and Parmesan
- 20.00
- Tartiflette forestiere
potato and Portobello mushroom gratin with Reblochon cheese
- 21.00
Bistro Classiques
- Boeuf Bourguignon
Beef braised in red wine, with lardons, button mushroom, baby onions and served with steamed potatoes
- 25.00
- Tripes a la mode de Caen
braised tripe and boneless trotters in cider sauce served with French fries. This dish originated way back in the Middle Ages and was a favourite of William the Conquerer
- 24.00
- Gratinee Lyonnaise
traditional Lyonnaise style baked onion soup with gruyere croutons
- 13.00
- Duo d'escargots au beurre d'ail
combination of oven baked snails with garlic butter in their shells and in mushroom shells
- 13.00
Steak Frites
- Bavette a l'echalote
220g aged Prime Angus 'bavette' steak and shallot sauce. This traditional French bistro cut is lean, juicy with intense meaty flavour. It is quickly grilled and eaten rare medium-rare to maintain its tenderness. We are happy to cook it to your liking but please, be aware 'bavette' gets tough if it is cooked too long
- 28.00
- Entrecôte de boeuf sauce au poivre vert
300g aged Prime Angus scotch fillet and green peppercorn sauce
- 35.00
Sides
- Mushroom in garlic butter
- 7.00
- Steamed green bean with herbs olive oil
- 7.00
- Simple mesclun salad
with French vinaigrette
- 6.00
- Buttered baby agria, shallot and parsley
- 8.00
- Homemade French fries
with aioli
- 8.00
- Extra aioli, creme fraiche
- 2.00
Platters - Les Planches
- Le Pate du Chef
chef's homemade pate served with cornichons & croutons
- 15.00
- Steak "Tartare"
hand cut, seasoned beef 'Tartare' served with rocket and croutons
- Entrees 18.00
- Main (served with fries) 25.00
- Planche aperitif
French hard cheese, homemade pork rillettes (pate), grilled capsicu and artichokes served with croutons and bread
- 21.00
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