몽트라쉐

Duck and cognac parfait, orange, brioche

Served with apple compote

Pressed pigs head terrine, pickled vegetables, sauce ravigote, baguette

Live oysters shucked to order served as mignonette

Live oysters shucked to order grilled with foie gras butter and Sauternes

with fresh baguette

with Caramelized onion butter

French onion soup, gruyere toast

Citrus & pastis cured Ora King salmon fillet, frizze and fennel salad, potato fondant, fromage blanc, verjuice vinaigrette

Low temperature cooked Glacier 51 tooth fish, Japanese seasoning, apple and celeriac, yuzu sabayon

Roquefort and Dutch cream potato gnocchi, sautéed in caramelised onion butter, braised turnips with speck, Noosa earth mushrooms

Butternut squash with chèvre and cereals, roasted eggplant, sorrel dressing

Double baked soufflé with crab meat and gruyère cheese finished with a light cream bisque

Crumbed lamb brains, parsnip, eschallote and raspberry vinegar gastrique, cos lettuce

Snails baked in little pots with garlic butter, tomato, spinach and topped with puff pastry lids

Daily selected fish oven baked, braised Jerusalem artichoke and radish, citrus and brioche butter sauce

Seafood Bouillabaisse – Fishermen's soup of Marseilles, Local bay seafood simmered in its own stock with tomato, fennel and saffron, rouille and croutons

Brined and slow roasted duck breast, salt baked beets, confit parsnip, root vegetable purée, pan juices

Selected organic vegetables and haricot beans braised in mushroom broth and naturally leavened rye bread

Pan roasted Cataract Gorge lamb rack, baked carrots, caramelised onion tartlet, whipped foie gras, lamb jus

Eye fillet cooked to your liking and served with green salad, homemade French fries and choice of sauce: Béarnaise or Green peppercorn

Cote de beouf caramelised in thyme & garlic butter, served with aligot potatoes, tarragon beans, French salad and sauce Laguiole - for 2 people

Glazed carrots with smoked pork belly

Sautéed Green Bean

Local mushrooms sautéed with garlic, parsley and lemon

Traditional French custard with burnt sugar crus

Raspberry & frangelico compote, lime mousse w macadamia praline, raspberry sorbet

Speculaas soufflé w home made plum jam & ice cream

Shannon's award winning dessert – Paris 2010. Grand Marnier brulée, passionfruit curd, chocolate hazelnut, praline mousse and strawberry sorbet

Silky creamy triple cream brie with rich clotted cream, buttery character – pure indulgence

Comté also known as gruyère has a firm and supple pâte that melts in the mouth, leaving a sweet taste

The origin of this soft cheese is the Langres Plateau in the Champagne region. It easily recognized from its slight indent on the surface. The rind, which has an intense smell, is always damp, sticky and shiny. The solid, but supple pate melts in the mouth and unfolds its full flavour

Very creamy, buttery, subtle blue cheese without the sharp, ammoniac notes that can be in some blues

This exceptional Roquefort is characterised initially by its white paste and the generous streaks of intense blue in its broad and numerous cavities. In the mouth, its rich and flexible texture develops a delicious fondant accompanied by a typical balanced and long-lasting taste

Locally produced goats milk, this signature range is styled on the cheeses in the Poitou Charentes region of France