Bistro Papillon Menu

BAGUETTE AND SALTED BUTTER

LES HUÎTRES

EA Freshly Shucked Sydney Rock Oysters with Mignonette Sauce

SOUPE À L’OIGNON

Classic French Onion Soup with a Gruyère Cheese Croutons

SALADE DE CHÈVRE

(GF)Goat Cheese Salad with Pears, Walnuts and Seeded Mustard Dressing

TARTE FLAMBÉE

A Speciality from Alsace, thin baked Bread Dough covered with Crème Fraîche, Onions, Speck and Gruyère Cheese

ESCARGOTS DE BOURGOGNE

Half-a-dozen Burgundy Snails baked in Garlic and Parsley Butter, served with Baguette (GF Bread on request)

TERRINE DE CAMPAGNE MAISON

Homemade Country Style Terrine, Dijon Mustard and Baguette

ASSIETTE DE CHARCUTERIE

Homemade Country Style Terrine, Bresaola, Coppa, Paris Ham and Saucisson with Condiments and Bread (GF Bread on request)

“LE COLONEL”

Palate Cleanser with Lemon & Lime Sorbet served with Vodka

BOEUF BOURGUIGNON

(GF) Beef Burgundy, Slow cooked in Red Wine with Carrots, Mushrooms and Thyme, Served with Paris Mash

RÉGINETTE AU LAPIN

Braised Rabbit Reginette Pasta, Pancetta, Preserved Lemon, Parsley and Porcini Mushrooms

BLANQUETTE DE POULET

Classic Chicken Blanquette, Alsatian Marrow ‘’Knodels’’, Mushrooms and Homemade Spätzle Pasta

SAUCISSES FAÇON MONTBÉLIARD AUX LENTILLES

Free Range Smoked Pork Sausages, Du Puy Lentils, Paris Mash and Bordelaise Sauce

CONFIT DE CANARD

Confit of Duck Legs Served with Paris Mash, Roasted Trust Tomatoes and Red Wine Shallot Sauce

RACLETTE

Hot Melted Raclette Cheese Served with Potatoes, Paris Ham, Coppa, Bresaola, Salami and Pickles

ROGNONS DE VEAU À LA MOUTARDE

Sautéed Veal Kidneys, White Wine Sauce, Seeded Mustard, Mushrooms and Homemade Spätzle Pasta. (Subject to market availability)

FRUITS DE MER ET BISQUE DE HOMARD

Australian Mixed Seafood, Lobster Bisque, Fennel, Confit Tomatoes, Saffron Pearls

TAGLIATELLES DIEPPOISE

Fresh Tagliatelle, Australian Green Prawns, Boston Bay Mussels, Creamy Normande and Fresh Dill

STEAK FRITES

Australian Shorthorn Beef Tenderloin, Café de Paris Butter and French Fries (Cooked Medium-Rare)

LES GARNITURES

Paris Mash, Green Beans with Garlic and Parsley Butter, French Fries, Homemade Spätzle, Fresh Buttered Tagliatelle, Crisp Garden Salad (all )

CLASSIC CRÈME BRÛLÉE

(GF)

MOUSSE AU CHOCOLAT

Valrhona Dark Chocolate Mousse and French Vanilla Crème Anglaise

TARTE TATIN AUX POMMES

Caramelized Apple Tarte Tatin with Macadamia Ice Cream

PROFITEROLES

with Vanilla Ice Cream and Hot Chocolate Sauce

CRÊPES SUZETTE

with Vanilla Ice Cream and Flambéed w Grand-Marnier Orange Liqueur

“LE COLONEL”

Palate Cleanser with Lemon & Lime Sorbet served with Vodka

BÛCHE JACQUIN DE MONTRESOR

Goat cheese from the Loire Valley region, it’s flavour is rich and creamy with an increased nuttiness. As the cheese ripens the rind develops a mottled blue mould growth, and the dry creamy centre softens to a smooth and very fine textured.

GRAND CONQUÉRANT CAMEMBERT

From the Normandy Region. It’s strong aromatic hints of wet straw, brassica and apples are a reminder of why this authentic cheese has become a proud symbol of French cheese-making skills.

ROQUEFORT PAPILLON

From the Midi Pyrénées region where all the worlds Roquefort are aged. Roquefort’s natural rind is shiny, with the interior richly marbled with bluey-green mould. The flavour is delicate and sweet with a rich-buttery, slightly spicy finish.

COMTÉ

(24 MONTHS MATURATION) Comté is the king of French cheeses. During a 24-month maturation, the 35kg wheels of cheese develop an amazing depth of flavour – the underlying sweet note is accompanied by a rich flavour of roasted nuts and subtle creamy, yeasty finish.