$20 Deposit
Freedom to explore our full selection of signature French dishes.
$198 per person
A ten-course journey celebrating the depth and artistry of French gastronomy.
$168 per person
Seven refined courses offering a graceful introduction to French fine dining.
$145 per person
A four-course menu blending classic French flavours with modern elegance.
$119 per person
A balanced three-course French dining experience, available for parties of seven or more.
Discover our Menu
We believe eating healthy should be pleasurable & delicious
À la carte Menu
Summer 2025 - 2026
Menu
CHEF’S CULINARY SPECIALS
French Australian duck liver parfait with port jelly and baguette.
Escargot with mushrooms, garlic, parsley and chervil.
Charred calamari with tomato, herb vinaigrette and olive oil.
Two Roasted marrow with garlic-parsley crumb and steak tartare served with warm sourdough.
Glazed pork jowl with celeriac, caramelised apple, and cauliflower purée.
Market fish with caper cream, salsa verde and summer vegetables.
Menu
STARTERS
Fresh oysters with lemon and mignonette. Beignet option +2 per Oyster.
Sonoma sourdough served with whipped butter.
House-marinated olives with herbs and olive oil.
French Australian duck liver parfait with port jelly and baguette.
Warm smoked salmon with crème fraîche, pickled cucumber and croutons.
Cured meats and brie served with cornichons and Sonoma sourdough.
Menu
Entrees
Traditional French onion soup with Gruyère, Parmesan and baguette.
Goat’s cheese curd with roasted beetroot, watercress, walnut and beetroot glaze.
Escargot with mushrooms, garlic, parsley and chervil.
Charred calamari with tomato, herb vinaigrette and olive oil.
Wagyu tartare with anchovy cream, egg yolk and crispy baguette.
King prawns with chilli, prawn butter, capers and lemon.
Two Roasted marrow with garlic-parsley crumb and steak tartare served with warm sourdough.
Menu
MAINS
Roast chicken with harissa purée, butter lettuce, lemon and jus.
Wild mushroom risotto with tarragon, Arborio rice and Parmesan.
Mussels in white wine with garlic, herbs, lardons and chip.
Braised Wagyu beef cheek in red wine and herbs.
Glazed pork jowl with celeriac, caramelised apple, and cauliflower purée.
Duck leg confit with orange glaze, spinach and duck fat potatoes.
Market fish with caper cream, salsa verde and summer vegetables .
Menu
STEAKS
Tender Australian Eye Fillet served with silky French-style mashed potatoes and classic pepper corn sauce.
Grain-fed True North striploin served with chips and Café de Paris butter.
Premium Wagyu Scotch served with silky French-style mashed potatoes and Café de Paris butter.
Premium Wagyu Scotch served with silky French-style mashed potatoes and red wine jus.
Large Tomahawk with silky French-style mashed potatoes, seasonal greens, Café de Paris and red wine jus.
Red wine jus, Au poivre, Mushroom sauce.
Dijon, Wholegrain, Hot English Mustard, Aioli, Tomato, BBQ, Tabasco.
Menu
SIDES
Shoestring fries with rosemary salt.
Butter lettuce with lemon vinaigrette.
Baby cos with anchovy cream, Parmesan and croutons.
Roast carrots with honey, thyme and yoghurt.
Celery, green beans, sweet peas, snow pea tendrils with roasted cauliflower purée and almond .
Silky French-style mashed potatoes.
Menu
DESSERTS
Classic vanilla custard with caramelised sugar.
Choux pastry with cream diplomat filling, hot chocolate sauce, and almond garnish.
Poached pear with cinnamon, honey, and sourdough ice cream.
Chocolate mousse with honeycomb, hazelnut and olive oil.
Sponge, raspberry purée and vanilla ice cream with meringue.
Bone Marrow - La Boucherie's all time special
Two Roasted marrow with garlic-parsley crumb and steak tartare served with warm sourdough.
Degustation Menu
Summer 2025 - 2026
The Signature Experience 198$
10 Course Degustation
Wine Pairing 129$
Menu
Goat cheese curd, beetroot, watercress, walnut |
Cremant d’Alsace 125ml
Charred calamari, tomato and herb vinaigrette |
Marc Bredif Vouvray, Chenin Blanc (FR) 60ml
King prawn, prawn butter, chili, lemon | Domaine de La Baume, Sauvignon Blanc (FR) 60ml
Wagyu beef tartare, anchovy cream, egg yolk, crispy baguette |
Domaine Bila-Haut L’Esquerda, Shiraz (FR) 60ml
Market fish, caper cream, salsa verde, summer vegetables |
Morrison’s Gift, Chardonnay (WA) 60ml
Glazed pork jowl, cauliflower, caramelised apple |
Côte du Jura, Pinot Noir (FR) 60ml
Eye fillet, pommes purée, au poivre sauce, medium rare |
Domaine Bila-Haut L’Esquerda, Shiraz (FR) 60ml
Chocolate mousse, honeycomb, hazelnut |
Liqueur: Frangelico (IT) 45ml
The Prelude Experience 168$
10 Course Degustation
Wine Pairing 89$
Menu
Goat cheese curd, beetroot, watercress, walnut |
Cremant d’Alsace 125ml
Charred calamari, tomato and herb vinaigrette |
Marc Bredif Vouvray, Chenin Blanc (FR) 60ml
Market fish, caper cream, salsa verde, summer vegetables |
Morrison’s Gift, Chardonnay (WA) 60ml
Glazed pork jowl, cauliflower, caramelised apple |
Côte du Jura, Pinot Noir (FR) 60ml
Eye fillet, pommes purée, au poivre sauce, medium rare |
Domaine Bila-Haut L’Esquerda, Shiraz (FR) 60ml
Chocolate mousse, honeycomb, hazelnut |
Liqueur: Frangelico (IT) 45ml
French Experience 145$
4 Course Choice Menu
Wine Pairing 29$
Menu
Arrival Experience
Rose Sparkling Wine | FR
Sonoma sourdough served with whipped butter.
3 Fresh oysters with lemon and mignonette.
Menu
Entrée (Choose 1)
Escargot with mushrooms, garlic, parsley and chervil. |
Domaine de La Baume Sauvignon Blanc | FR.
Wagyu tartare with anchovy cream, egg yolk and crispy baguette.|
Domaine Bila-Haut L’Esquerda Shiraz | FR.
Goat’s cheese curd with roasted beetroot, watercress, walnut and beetroot glaze.|
Marc Bredif Vouvray, Chenin Blanc | FR.
Menu
Mains (Choose 1)
Roast chicken with harissa purée, butter lettuce, lemon and jus.|
Famille Perrin Reserve GSM | FR.
Served with pommes purée and classic au poivre sauce. |
Domaine Bila-Haut L’Esquerda Shiraz | FR
Market fish with caper cream, salsa verde and summer vegetables.|
Morrison’s Gift, Chardonnay | WA.
Wild mushroom risotto with tarragon, Arborio rice and Parmesan. |
Côte du Jura Pinot Noir | FR.
Menu
Sides (Choose 1)
Snow pea tendrils with almond and butter.
Butter lettuce with lemon vinaigrette.
Dessert (Choose 1)
Poached pear with cinnamon, honey, and sourdough ice cream.
Chocolate mousse with honeycomb, hazelnut and olive oil.
French Trio 119$
3 Course Choice Menu - For All Party Size of 7+
Wine Pairing 29$
Menu
Starters
Sonoma sourdough served with whipped butter.
Menu
Entrée (Choose 1)
Traditional French onion soup with Gruyère, Parmesan and baguette.
Escargot with mushrooms, garlic, parsley and chervil. |
Domaine de La Baume Sauvignon Blanc | FR.
Wagyu tartare with anchovy cream, egg yolk and crispy baguette.|
Domaine Bila-Haut L’Esquerda Shiraz | FR.
Menu
Mains (Choose 1)
Roast chicken with harissa purée, butter lettuce, lemon and jus.|
Famille Perrin Reserve GSM | FR.
Served with pommes purée and classic au poivre sauce. |
Domaine Bila-Haut L’Esquerda Shiraz | FR
Market fish with caper cream, salsa verde and summer vegetables.|
Morrison’s Gift, Chardonnay | WA.
Wild mushroom risotto with tarragon, Arborio rice and Parmesan. |
Côte du Jura Pinot Noir | FR.
Menu
Dessert (Choose 1)
Classic vanilla bean custard | Caramelised top
Chocolate mousse with honeycomb, hazelnut and olive oil.
Tartare de bœuf
Wagyu tartare with anchovy cream, egg yolk and crispy baguette.
Wines Menu
La Boucherie collection offers some of the best vintage wines from around the world, most coming directly from France. No Bring Your Own Wine/Alcohols.
