Paris Go Bistro

Dessert of the day (see specials board)

Hot thin pastry apple tart served with ice cream (allow 20 minutes)

Meringues served with Crème Anglaise

Caramelised lemon tarte

Selection of Homemade ice-creams & Sorbets

Dark & White chocolate mousse

Caramelised cognac and vanilla cream

Choux pastry filled with vanilla ice-cream, topped with hot couverture chocolate sauce

Fig Pudding served with rhum & raisin ice-cream, topped with butterscotch sauce

A fine selection of imported cheeses

Crème de Cassis with white wine

Crème de Cassis with Champagne

Martini Rosso, Campari & Soda

Dessert of the day (see specials board)

Hot thin pastry apple tart served with ice cream (allow 20 minutes)

Meringues served with Crème Anglaise

Caramelised lemon tarte

Selection of Homemade ice-creams & Sorbets

Dark & White chocolate mousse

Caramelised cognac and vanilla cream

Choux pastry filled with vanilla ice-cream, topped with hot couverture chocolate sauce

Fig Pudding served with rhum & raisin ice-cream, topped with butterscotch sauce

A fine selection of imported cheeses

Fresh Tasmanian oysters open to order

Fresh Tasmanian oysters cooked with garlic and herbs

Fresh Tasmanian oysters with a creamy cheese sauce

A mixed platter of oysters

Soup of the day (see specials board)

French onion soup

House-made pork and Veal Terrine

Rustic pork and duck pate

Chicken liver pate

Freshly cured ocean trout in dill, pernod, lemon and olive oil

Variety of cured house made and cold meats

Combination of ocean trout, pate and terrine

Had cut eye fillet with various condiments and dash of cognac (mild, medium or spicy)

Vegetarian stuffed capsicum with mushroom risotto

Bone Atlantic sardines with virgin olive oil

Leek tart served with salad

Forest mushroom cups topped with snails and herb garlic butter

Black truffle omelette

Confit duck shanks served with flageolets beans

Grilled quail in Moroccan spices

Provincial pork course-grained offal sausage on a mustard sauce

King George whiting dumpling in a prawn sauce

Fresh steamed southern Tasmanian mussels in a champagne sauce

Raviolli filled with goats cheese and creamy basil sauce

Two fish dishes of the day (both on specials board/market price may vary)

Fresh fish in beer batter with tartare sauce

Dish of the day (specials Board/market price may vary)

Hand cut eye fillet with various condiments and dash of cognac (mild/medium or spicy)

Prime quality 250g Eye fillet served with béarnaise sauce

Score 4 Porterhouse with Pepper, Mushroom, Bearnaise or Bordelaise

Minute steak served with salad and mustard or garlic butter

Slow cooked beef in Pinot Noir, served with black truffle mash

Lamb dish of the day

Chicken dish of the day

Confit leg, roasted breast in a port, red current and wild baby figs

Marinated pork cutlet with red cabbage and pink peppercorn jus

Green Oak/Butter lettuce, Roquefort cheese with walnut oil, champagne vinegar dressing

Roasted beetroot served with goats cheese with raspberry vinegar

Grilled eggplant dressed with roasted red capsicum, onions, olives and a balsamic vinaigrette

Sliced tomatoes served with onions, olives, roasted red capsicum and a balsamic vinaigrette

Fresh lettuce with a red wine mustard vinaigrette

Chef's selection

Crème de Cassis with white wine

Crème de Cassis with Champagne

Martini Rosso, Campari & Soda

Fresh Tasmanian oysters open to order

Fresh Tasmanian oysters cooked with garlic and herbs

Fresh Tasmanian oysters with a creamy cheese sauce

A mixed platter of oysters

Soup of the day (see specials board)

French onion soup

House-made pork and Veal Terrine

Rustic pork and duck pate

Chicken liver pate

Freshly cured ocean trout in dill, pernod, lemon and olive oil

Variety of cured house made and cold meats

Combination of ocean trout, pate and terrine

Had cut eye fillet with various condiments and dash of cognac (mild, medium or spicy)

Vegetarian stuffed capsicum with mushroom risotto

Bone Atlantic sardines with virgin olive oil

Leek tart served with salad

Forest mushroom cups topped with snails and herb garlic butter

Black truffle omelette

Confit duck shanks served with flageolets beans

Grilled quail in Moroccan spices

Provincial pork course-grained offal sausage on a mustard sauce

King George whiting dumpling in a prawn sauce

Fresh steamed southern Tasmanian mussels in a champagne sauce

Raviolli filled with goats cheese and creamy basil sauce

Two fish dishes of the day (both on specials board/market price may vary)

Fresh fish in beer batter with tartare sauce

Dish of the day (specials Board/market price may vary)

Hand cut eye fillet with various condiments and dash of cognac (mild/medium or spicy)

Prime quality 250g Eye fillet served with béarnaise sauce

Score 4 Porterhouse with Pepper, Mushroom, Bearnaise or Bordelaise

Minute steak served with salad and mustard or garlic butter

Slow cooked beef in Pinot Noir, served with black truffle mash

Lamb dish of the day

Chicken dish of the day

Confit leg, roasted breast in a port, red current and wild baby figs

Marinated pork cutlet with red cabbage and pink peppercorn jus

Green Oak/Butter lettuce, Roquefort cheese with walnut oil, champagne vinegar dressing

Roasted beetroot served with goats cheese with raspberry vinegar

Grilled eggplant dressed with roasted red capsicum, onions, olives and a balsamic vinaigrette

Sliced tomatoes served with onions, olives, roasted red capsicum and a balsamic vinaigrette

Fresh lettuce with a red wine mustard vinaigrette

Chef's selection

Dessert of the day (see specials board)

Hot thin pastry apple tart served with ice cream (allow 20 minutes)

Meringues served with Crème Anglaise

Caramelised lemon tarte

Selection of Homemade ice-creams Sorbets

Dark White chocolate mousse

Caramelised cognac and vanilla cream

Choux pastry filled with vanilla ice-cream, topped with hot couverture chocolate sauce

Fig Pudding served with rhum raisin ice-cream, topped with butterscotch sauce

A fine selection of imported cheeses

Crème de Cassis with white wine

Crème de Cassis with Champagne

Martini Rosso, Campari Soda

Fresh Tasmanian oysters open to order

Fresh Tasmanian oysters cooked with garlic and herbs

Fresh Tasmanian oysters with a creamy cheese sauce

A mixed platter of oysters

Soup of the day (see specials board)

French onion soup

House-made pork and Veal Terrine

Rustic pork and duck pate

Chicken liver pate

Freshly cured ocean trout in dill, pernod, lemon and olive oil

Variety of cured house made and cold meats

Combination of ocean trout, pate and terrine

Had cut eye fillet with various condiments and dash of cognac (mild, medium or spicy)

Vegetarian stuffed capsicum with mushroom risotto

Bone Atlantic sardines with virgin olive oil

Leek tart served with salad

Forest mushroom cups topped with snails and herb garlic butter

Black truffle omelette

Confit duck shanks served with flageolets beans

Grilled quail in Moroccan spices

Provincial pork course-grained offal sausage on a mustard sauce

King George whiting dumpling in a prawn sauce

Fresh steamed southern Tasmanian mussels in a champagne sauce

Raviolli filled with goats cheese and creamy basil sauce

Two fish dishes of the day (both on specials board/market price may vary)

Fresh fish in beer batter with tartare sauce

Dish of the day (specials Board/market price may vary)

Hand cut eye fillet with various condiments and dash of cognac (mild/medium or spicy)

Prime quality 250g Eye fillet served with béarnaise sauce

Score 4 Porterhouse with Pepper, Mushroom, Bearnaise or Bordelaise

Minute steak served with salad and mustard or garlic butter

Slow cooked beef in Pinot Noir, served with black truffle mash

Lamb dish of the day

Chicken dish of the day

Confit leg, roasted breast in a port, red current and wild baby figs

Marinated pork cutlet with red cabbage and pink peppercorn jus

Green Oak/Butter lettuce, Roquefort cheese with walnut oil, champagne vinegar dressing

Roasted beetroot served with goats cheese with raspberry vinegar

Grilled eggplant dressed with roasted red capsicum, onions, olives and a balsamic vinaigrette

Sliced tomatoes served with onions, olives, roasted red capsicum and a balsamic vinaigrette

Fresh lettuce with a red wine mustard vinaigrette

Chef's selection

Dessert of the day (see specials board)

Hot thin pastry apple tart served with ice cream (allow 20 minutes)

Meringues served with Crème Anglaise

Caramelised lemon tarte

Selection of Homemade ice-creams & Sorbets

Dark & White chocolate mousse

Caramelised cognac and vanilla cream

Choux pastry filled with vanilla ice-cream, topped with hot couverture chocolate sauce

Fig Pudding served with rhum & raisin ice-cream, topped with butterscotch sauce

A fine selection of imported cheeses

Crème de Cassis with white wine

Crème de Cassis with Champagne

Martini Rosso, Campari & Soda