Entrée Terrine du jour, toasted baguette & pear chutney 18.0 Globe artichoke, caprifeuille & toasted walnuts 17.5 Hervey Bay scallops, boudin noir & eggplant relish 18.0 Confit ocean trout, carrot mayonnaise & salmon roe 17.5 Crisp pork belly, vanilla beetroot compote & apple jelly 18.5 Cured quail breast, boudin blanc & game consommé 18.5   Main Fawn saddle, pied et paquet & blueberry jus 34.0 Rainbow trout amandine & crushed peas 32.0 Cauliflower soufflé, borlotti bean salad & leek soubise 28.0 Monkfish Bourride, Tasmanian mussels & herb rouille 33.0 Daily changing dish for two 75.0 Grilled grass-fed eye fillet, braised rib & juniper sauce 35.0   Vegetables Pommes frites 8.5 Bitter leaves, Champagne dressing 8.5 Young beets, fennel & parsley 8.5 Buttered brussel sprouts 8.5   Cheese Le Chevrot with pear chutney per 40g 9.5 Stilton & quince paste per 40g 9.5 Rouzaire Pierre Robert & muscatels per 40g 9.5 Ossau Iraty & walnuts per 40g 9.5 Cheese selection 100g 22.5   Dessert Chocolate & black truffle molten cake, cocoa nibs mousse 14.5 Cumquat parfait, honey brittle & almond chiboust 14.5 Jelly & ice cream 14.5 Whisky caramel crème, frozen banana toffee & sablé 14.5   Liquid Dessert Filliers Belgian Chocolate Liqueur 9.0 Seppelts Grand DP63 Muscat or DP57 Tokay 9.0 Valdespino 'Yellow Label' pedro ximénez 9.0 NV Warres Warrior tawny port 14.0 Bertrand Mirabelle Eau de Vie 15.0 Coffee by Joshua Bailey 4.0 Tea by Larsen and Thompson 4.5