Chez Olivier Le Bistro Menu

ENTRÉES
FRUITS DE MER
HUÎTRES 5.5
Freshly shucked oysters with red wine vinegar and shallots sauce
(min 3)
ENTRÉES

SOUPE À L'OIGNON 18
Onion soup with gratinés croutons
EXTRA BREAD 4
10% surcharge applies on Saturday & Sunday
15% surcharge applies on Public Holidays
BISQUE DE HOMARD 28
Thick and creamy lobster soup with sea food
MOULES COCOTTES 28 (+$5 for main size)
Mussels in white wine parsley and shallots creamy sauce
HUÎTRES KILPATRICK 6.5
Kaiserfleisch and Worcestershire sauce on warm oysters (min 3)
COQUILLES ST JACQUES 28
Mushroom and shallots with béchamel sauce on gratiné scallops (serve of 3)
ESCARGOTS À LA BOURGUIGNONNE 26
Snails in garlic and herbs butter
GAMBAS AU PERNOD 24
Flamed garlic and herbs prawns with Pernod
STEAK TARTARE 27
100 gr fine chopped raw Black Angus beef, traditional sauce and condiments
CROUSTILLANT CHEVRE & MIEL 26
Baked goat cheese, sweet onions in crispy pastry, rocket salad, mint
leaves, fresh goat cheese and pine nuts
CAMEMBERT RÔTI 38
Oven baked melting camembert (150 gr) and caramelised onions served
with mixed leaves salad and croûtons
PLATEAU DE CHARCUTERIES 38
Assorted homemade terrine, rillettes, chicken liver parfait, prosciutto, saucisson,
smoked duck breast & cornichons

MAINS
POISSONS & FRUITS DE MER
CANARDS
CANARD À L’ORANGE 48
Roasted duck with orange sauce and pumpkin mash
CASSEROLES
COQ AU VIN 38
Slow cooked chicken leg, red wine sauce, bacon and mushrooms
served with creamy mash potatoes
COIN VÉGÉTARIEN

SOUFFLÉ AUX DEUX FROMAGES 34 V
Goat cheese and Parmesan soufflé with mushroom
sauce and asparagus
CANARD CONFIT 41
In house confit duck leg, Salardaise Potatoes, jus
MAGRET DU JOUR 44
Duck breast of t he day (only available at dinner)
PARMENTIER RATATOUILLE 28 V
Traditional ratatouille topped with creamy mash potato
and swiss gruyere
FILET DE SAUMON 38
Pan fried Salmon fillet, citrus beurre blanc, fennel and citrus salad, beetroot purée
SOURIS D' AGNEAU 44
Slow cooked lamb shank ,rosemary jus , served with ratatouille and
served crispy smoked potatoes
BOEUF BOURGUIGNON 46
Beef in red wine sauce, bacon and mushrooms with a puff pastry top

SIDES
SALADE VERTE 9
Rocket salad leaves, balsamic vinegar and olive oil
dressing, pomegranate
BOUCHERIE
TOURNEDOS ROSSINI 59
200 gr Black Angus Eye Fillet wrapped in prosciutto, slice of foie gras,
mushroom sauce and white truffle oil served with mash potato
POMMES DE TERRE FUMÉES 12
Smoked baby potato cooked in gravy with garlic
POMMES FRITES 11
Classic crispy shoestring French fries
Sauces – Béarnaise (dinner only), mushroom or peppercorn sauce and blue cheese
sauce Sides – French fries, smoked potato or mash potato
ENTRECÔTE 51
250 gr Black Angus Scotch Fillet, recommended medium rare
FILET MIGNON 54
200 gr Black Angus Eye Fillet, recommended medium rare
GREEN BEANS 14
Sauteed green beans with gralic butter
RATATOUILLE 15
Traditional mix of zucchini, eggplant, tomato, onion, garlic and herbs
STEAK TARTARE 41
150 gr fine chopped raw Black Angus beef, Traditional sauce and condiments,
served with mixed leaves salad and French fries
CÔTE DE BOEUF 95
700 gr Great Southern MSA Rib Eye, recommended medium rare,
choice of two sauce and one side
Sauces – Béarnaise (dinner only), mushroom or peppercorn sauce and blue cheese
sauce Sides – French fries, smoked potato or mash potato
Sauces – Béarnaise (dinner only), mushroom or peppercorn sauce and blue cheese
sauce Sides – French fries, smoked potato or mash potato
PURÉE DE POMMES DE TERRE 11
Creamy mash potato

DESSERT S
DOUCEURS
FROMAGES
PART DE FROMAGE 15
40 gr slice of cheese from our selection
PLATEAU DE FROMAGES 35
cheeses from our selection
GLACES & SORBETS
ICE CREAM & SORBET TRIO 15
THE MONTH’S SELECTION:
Chèvre Buche de Lucay or Chèvre Daphinois, Loire Valley
Roquefort Papillon, Aveyron
Comté 12 mth, Jura
Camembert Le Conquérant, Normandy
Ice creams: Vanilla Bean, Coffee
Sorbet (GF DF): Lemon, Mixed berries
MOUSSE AU CHOCOLAT 18
55% Michel Cluzel dark chocolate mouse
FONDANT AU CHOCOLAT 20
Self indulging chocolate fondant, vanilla ice cream
TARTE TATIN 21
Caramelised up side down warm apple tart, vanilla ice cream
CRÈME BRÛLÉE A LA VANILLE 18
Vanilla beans crème brûlée
CRÊPES SUZETTE 20
Flamed crêpes with orange and Cointreau sauce, vanilla ice cream
(serve of 3)