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European French
3/16 Doig Street, Cleveland, 4163
Delivering now
3 of 5
14 reviews
GF - Gluten Free
Mediterranean warm olives served with Honey whipped goat's cheese and house-made Lavash.
$17.00
Baguette served with caramelised onion butter, extra virgin olive oil and balsamic glaze.
Baked baguette with herbs and garlic butter.
$16.00
Brown button mushrooms filled with herbs and garlic snails.
Vol-au-vent filled with cheese and beschamel.
House made duck liver mousse with Armagnac served with grilled baguette and preserved vegetables.
$26.00
One dozen snails served in herbs and garlic butter served with toasted bread.
Gratin Moreton Bay bug with mornay sauce and gruyère cheese.
$32.00
Deep fried loligo calamari filled with breadcrumbs, lemon zest, baby capers and olives, served with rocket salad and lemon mayo.
$24.00
White wine braised rabbit wrapped in pancetta served with truffle sauce.
Thin sliced beef tenderloin, pickled “ruby creek“ oyster mushrooms, dijon goat's cheese and red vein sorrel.
$29.00
Partially deboned “Brisbane valley quail“ cooked in two ways served with radicchio and truffle brie risotto.
Onion soup served with gruyère croutons.
Vegetarian
Whole deep fried crumbed camembert served with balsamic pears and micro salad.
$28.00
Escargot, vol-au-vent, olives, calamari, rabbit terrine and garlic bruschetta.
$45.00
Hand-made barramundi and potato ravioli served with cherry tomatoes, baby capers and olives.
$46.00
Hand-made chiffon pasta cooked in vegetable soup.
$39.00
“Ruby creek” king oyster mushroom basted in clarified butter and thyme served with sautéed kale, roasted pumpkin, confit cherry tomatoes and blue de chèvre sauce.
$43.00
Classic French fish stew with sea bass, scampi, mussels and pipis served with baby carrots and zucchini.
$54.00
Sous vide NZ John dory filled with tomato mousse served with zucchini purée and sautéed spinach and “Ruby creek” wild mushrooms.
$49.00
Skin on chicken kiev stuffed with gruyère cheese and kale served with roasted pumpkin, sautéed spinach and Armagnac sauce.
$48.00
Traditional French slow cooked duck leg and white bean stew served on chives mash potatoes.
Pan roasted herb crusted Venison fillet served with bacon wrapped green beans, crumbed “Ruby creek” oyster mushrooms and Juniper red wine sauce.
$60.00
Grass fed “Warilba organic” grilled lamb cutlets coated with mornay sauce and Parmesan served with truffle risotto and almond green beans.
$52.00
Fruit stuffed “oria almond fed” pork loin wrapped in pancetta served with brussel sprouts, confit cherry tomatoes and Chardonnay sauce.
220g Australian black angus eye fillet served with green pepper sauce, roasted potatoes, turnips and baby carrots.
$65.00
500g Grilled chateaubriand served with glazed onions, broccolini, mushrooms, duck fat potatoes, red wine sauce, green pepper sauce and mushroom sauce.
$129.00
French fries served with housemade Tarragon mayonnaise.
$13.00
Sautéed green beans with garlic butter, almonds and parsley.
$15.00
Seasonal pan seared vegetables.
Duck fat potatoes.
Hard boiled eggs, anchovies, tomatoes, green beans and red onions.
Kids meals are for 12yrs and under.
Red tomato sauce made with shallots and basil served with grated Parmesan.
$19.00
Chicken schnitzel served with fries.
$21.00
Risotto with chicken and peas.
Deep fried roughy filet with fries.
$23.00
A Nutella crepe served with vanilla ice-cream.
$12.00
2 x Profiteroles filled with vanilla custard, chocolate sauce and fresh strawberries.
Shortcrust tart filled with lemon and lime custard served with burned soft meringue, white chocolate parfait and lemon balm.
Apple puff pastry tart with caramel custard, caramel sauce, sweet lavash and white chocolate pearls.
Chocolate and strawberry lava cake served with fresh strawberries, strawberry coulis and hazelnut ice-cream and biscuit sand.
$25.00
House-made crepes served with orange sauce, Mandarin and orange slices, vanilla ice cream, lemon coulis and lemon balm.
Vanilla and star anise poached pear filled with mascarpone cream served with chocolate sauce, baked almonds and chocolate ice-cream.
Profiteroles filled with vanilla custard and pistachio custard topped with white chocolate sauce, pistachio crumble and caramel pearls.
Lemon tart, petite croquembouche, poire belle helene and crepe suzette.
$42.00
Served with fresh and dried fruits, lavash and quince paste. Please ask our staff for the cheese selection of the week.
from $28.00
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