Gavroche Chippendale Menu

HEAD CHEF
Batiste Gour aud
MANAGER
Anna Desmettre
Welcome to Gavroche Chippendale, your little corner of France in
the heart of Sydney.
Steeped in classic décor and oozing with Parisian charm, let our team
transport you with indulgent cuisine and genuine hospitality.
Led by French Head Chef, Batiste Gouraud, the team captures traditional
flavours in contemporary dishes, as well your favourite French classics!
Each dish is prepared in-house, using only the freshest ingredients to
deliver exquisite flavour.
Whether you're craving escargots de Bourgogne, a hearty steak frites or
reimagined French dishes from Hokkaido seared scallops to gratinated
bone marrow; enjoy an evening of refined elegance at Gavroche.
Bon appétit!

3 COURSE CHOICE MENU / $98
including baguette basket
GAVROCHE MENU
SOUPE À L’OIGNON TRUFFÉE (V)
Traditional onion soup, Comté cheese
croutons & truffle
TARTARE DE BOEUF +10
Wagyu beef tartare, quail egg yolk gel,
crispy shoestring potatoes & shaved
Foie Gras
ESCARGOTS DE BOURGOGNE
Half dozen Burgundy snails cooked in
parsley and garlic butter served with
baguette
SAINT-JACQUES & BEURRE
NOISETTE
Hokkaido seared scallops, hazelnut
butter cloud & lumpfish caviar
AMUSE BOUCHE
Seasonal canapé
ENTRÉES
- Choice of -
MAINS
- Choice of -
RISOTTO (V)
12 months Comté cheese & truffle
or
12 months Comté cheese &
porcini mushroom
TOURNEDOS ROSSINI +17
Angus beef tenderloin, seared Foie Gras,
potato galette & Madeira sauce
. . . . . . . . . . . . . . . . . . .
DESSERTS
. . . . . . . . . . . . . . .
BARRAMUNDI & DÉCLINAISON
DE COURGETTES
Pan-fried barramundi & zucchini
assortment
CANARD CONFIT
Duck leg (in-house confit),
mashed potatoes &
creamy duck sauce
DESSERT TROLLEY
Chef’s selection of French sweets
Please note groups of 6 people or more will incur a 10% service charge
A 10% surcharge will apply on Sundays and a 15% surcharge will apply on Public Holidays

Please note groups of 6 people or more will incur a 10% service charge
A 10% surcharge will apply on Sundays and a 15% surcharge will apply on Public Holidays
HUÎTRES DE SAISON 6.5 ea
Freshly shucked oysters, natural with
mignonette
PÂTÉ DE FOIE DE CANARD 25
Duck liver parfait served with
cornichons & baguette
TARTARE DE BOEUF S 29 / L 50
Wagyu beef tartare, quail egg yolk gel
& crispy shoestring potatoes
Add shaved Foie Gras +8
LE KINGFISH 33
Kingfish crudo & daily topping
SOUPE À L’OIGNON TRUFFÉE (V) 23
Traditional onion soup,
Comté cheese croutons & truffle
ESCARGOTS DE BOURGOGNE
Half Dozen 25 - Dozen 45
Burgundy snails cooked in parsley &
garlic butter served with baguette
L’OS À MOELLE 36
Gratinated bone marrow with Mornay
sauce, sautéed mushrooms & flambéed
Brittany whisky toast
Add Chef’s homeplace matching whisky +16
SAINT-JACQUES & BEURRE
NOISETTE 28
Hokkaido seared scallops, hazelnut butter
cloud & lumpfish caviar
LES CROQUETTES 24
Daily croquettes’ selection
ENTRÉES FROIDES
Cold Starter s
ENTRÉES CHAUDE S
Hot Starter s
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
POUR COMMENCER
BAGUETTE 10
Bread basket, butter
with Guérande flower of salt
GAVROCHE CANAPÉS SÉLECTION 32pp
Saint-jacques Rossini, caviar bite
& amuse bouche of the day
Add freshly shucked oyster +6.5
SAINT-JACQUES ROSSINI 13 ea
Hokkaido scallops surf & turf
with seared Foie Gras
CAVIAR BITE 14 ea
CAVIAR BUMP 12 ea
Add shot of vodka +12
CAVIAR SERVICE MP
Ask for daily selection

Please note groups of 6 people or more will incur a 10% service charge
A 10% surcharge will apply on Sundays and a 15% surcharge will apply on Public Holidays
CIGALE DE LA MER THERMIDOR 45
Moreton Bay bug sautéed & flambéed with
Cognac, gratinated with Comté chesse
béchamel
SOLE MEUNIÈRE 500g 49
Whole flounder with brown butter,
lemon, parsley & capers
BARRAMUNDI & DÉCLINAISON DE
COURGETTES 47
Pan-fried barramundi & zucchini
assortment
MOULES FRITES 1kg 47
Mussels served with french fries
& choice of sauce:
Parsley & garlic butter
Fermented chili butter
Blue cheese
CANARD CONFIT 44
Duck leg (in-house confit), mashed potatoes
& creamy duck sauce
TOURNEDOS ROSSINI 70
Angus beef tenderloin, seared Foie Gras,
potato galette & Madeira sauce
STEAK FRITES 62
(Cooked Medium-Rare)
250g Angus beef sirloin MBS 3 served with
french fries & choice of homemade sauce:
Peppercorn / Mushroom / Béarnaise
WAGYU RUMP STEAK 65
Wagyu rump MBS 7 served with
pea purée, baby carrots & jus
LE CHATEAUBRIAND MP
450g Angus beef tenderloin
& Foie Gras sauce
Add bone marrow +15
POISSONS
Fish
VIANDES
Meat
Vegetarian
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
SIDES
SALADE VERTE 9
Mixed green salad
HARICOTS VERTS 10
Green beans, vinaigrette & French shallots
BROCCOLINI 10
Broccolini & lemon sauce
POMMES FRITES & BÉARNAISE 11
French fries served with béarnaise sauce
PURÉE 12
Mashed potatoes
PURÉE TRUFFÉE 16
Truffle mashed potatoes
RISOTTO (V) 44
12 months Comté cheese & truffle
OR
12 months Comté cheese & porcini mushroom
VÉGÉTARIEN
PLATS PRINCIPAUX
Mains

Please note groups of 6 people or more will incur a 10% service charge
A 10% surcharge will apply on Sundays and a 15% surcharge will apply on Public Holidays
PRE DESSERTS
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
CHEF’S FAVORITE 10
Apple-cider sorbet & Calvados 2YO
COLONEL 10
Lemon sorbet & vodka
FRAICHEUR 10
Cucumber ice cream & Hendricks gin
GAVROCHE 12
Strawberry sorbet & Champagne
DESSERTS
CRÊPES SUZETTE FLAMBÉES 19
Crêpes with orange sauce flambéed
with Grand Marnier liqueur
Add vanilla ice cream +5
CRÈME BRULÉE 19
Classic vanilla bean custard
COULANT AUX DEUX CHOCOLATS 23
White & dark chocolate fondant cake
served with raspberry sorbet
Please allow 12 minutes
DESSERT TROLLEY 25pp
Chef’s selection of French sweets
Palate Cleanser
DESSERT WINES
. . . . . .
BOISSONS CHAUDES
Hot Drinks
Poured with Coravin
CAFÉ 5.5
Espresso | Piccolo | Machiato | Latte
Cappuccino | F lat white | Long black
THÉ 7
Earl grey | English br eakfast
Green tea | Chamomille | Peppermint
2022 SÉMILLON/MUSCADELLE –
MONBAZILLAC – CUVÉE MIRABELLE 14

Southwest, France
NV GAMAY – RATAFIA DE BOURGOGNE
– JACOULOT 16
Bourgogne, France
2018 BLACK GRENACHE – BANYULS
“RIMAGE” – D. VIAL-MAGNÈRES 18
Languedoc-Roussillon, FrancePREMIUM DESSERT WINES
NV MUSCAT DE FRONTIGNAN –
8 HIPPOCAMPES 20
Languedoc, France
2016 FURMINT – 888 TOKAJ 25
Hungary