Apres

DAYS OF BUSINESS

Mon - Fri:	12:00pm to 3:00pm 6:00pm to 11:00pm
Sat - Sun:	6:00pm to 11:00pm

The restaurant has differing dining alternatives – ideal for a martini before an evening out in the restaurant's bar, a place to savour a long degustation dinner in an intimate booth seat or perhaps a spot to finish the evening with a cognac shared with friends. The restaurant boasts ninety seats, featuring a separate bar, booth seating and a private dining room that seats between 8 to 12 people.

Chef	Rob Hodgson
Price Guide	Entrée $3.50 - $18.50, Main $29.50 - $70, Dessert $12.50 - $18
Payment Options	Cash, Amex, Visa, Mastercard, Diners, Eftpos
Set Menus	Set menu 1 $60 3 course
Features	BYO, Licensed, Private dining area, Secure parking
Ambience	Contemporary, Romantic
Styles	Sit down
Suitable For	Birthday/Anniversary, Christmas party

Restaurant areas and private dining

Area name	Capacity seated	Capacity standing
Entire Restaurant	70	n/a
Private Dining Room	12	n/a

A La Carte

Lunch

Entrees

Freshly Shucked Oysters: with sherry mignonette

3.50

Tomato Gazpacho: with blue swimmer crab and herb creme fraiche

18.50

Smoked Ocean Trout: with a green apple and radish salad

18.50

Seared Tuna Belly : with confit garlic, asparagus and capsicum coulis

18.50

Presse of Rabbit, Mushrooms and Serrano Ham: with mustard fruits

18.50

Roasted Quail: with caramelised eschallots, beetroot and olive Jus

18.50

Twice Baked Goats Cheese Souffle : with walnut and radicchio salad

18.50

Mains

Poisson du Jour

29.50

Pan Roasted Kingfish Fillet: with fennel, haricot Blanc and Bouillabaisse Jus

29.50

Poached Pork Tenderloin : with celeriac remoulade, cauliflower puree and jus gras

29.50

"Spatchcock au Vin" : with ballotine of leg, parsley and roast carrot

29.50

Roast Rack: braised shoulder and sweetbread of lamb provencal

29.50

Mushroom and Black Truffle Pithivier : with petits pois and sauce soubis

29.50

Plat Pour Deux

Seafood Bouillabaisse : with rouille and croûtons

67.00

Whole Roast Duck: with pommes fondant and sour cherry jus

60.00

Chateaubriand: with pommes puree and sauce poivre

70.00

Steak

Sirloin Steak (300g)

33.50

Scotch Fillet (250g)

33.50

Eye Fillet of Beef (250g)

39.50

Sides

Baguette

4.50

Salade Verte

6.50

Petit Pois

6.50

Pommes Frites

7.50

Pomme Purée

7.50

Legumes Du Jour

Desserts

Vanilla Creme Brulee : with mango and passionfruit

14.50

White Chocolate and Honeycomb Parfait : with apricots and pistachio

14.50

Banana and Hazlenut Tarte Tartin: with lime and praline semi-fredo

14.50

Macerated Summer Berries: with apple jelly and vanilla mascarpone mousse

14.50

Chilled Chocolate Fondant: with cherry centre and mint ice cream

14.50

Assiette de Fromage: with walnut bread and cherry lam

18.50

Selection of Petits Fours

18.50

All efforts have been made by www.menulog.com.au to ensure the accuracy of this restaurant's menus at the time of publishing. However, we cannot guarantee that the menu or prices will be valid at the time of your visit.

All prices are in Australian Dollars (AUD$) unless otherwise specified.

This menu was last updated on 10/2/10.

"...Not far from Apres, the iconic Bayswater Brasserie has been dishing up wonderful French-inspired fare for more than 25 years... With its good, affordable food and classy setting, it's worthy of its own loyal following."

Elizabeth Merryment, Sunday Telegraph - June 2008

"...The room is classically styled in Rat Pack rich red booths, dark wood tables, thick white linen and low lights...They may have only been open a month but the show is most definitely on the road with snappy service, simple yet flavoursome food and a luscious Deco room."

Myffy Rigby, Time Out - June 2008

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Apres

DAYS OF BUSINESS

Chef

Price Guide

Payment Options

Set Menus

Features

Ambience

Styles

Suitable For

Restaurant areas and private dining

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