파리스 고 비스트로
Paris Go Bistro
| 일 | 월 | 화 | 수 | 목 | 금 | 토 |
|---|---|---|---|---|---|---|
7 | 8 | 9 | 10 | 11 | 12 | 13 |
14 | 15 | 16 | 17 | 18 | 19 | 20 |
21 | 22 | 23 | 24 | 25 | 26 | 27 |
28 | 29 | 30 | 7/1 | 2 | 3 | 4 |
고전적이고 현대적인 프랑스 비스트로
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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)
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
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
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
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
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