Menu
CaviarSterling, 30gm ~ Market PriceHuitresNative Moonlight Bay flat oyster
Label Rouge ~ 5.5
Prices are per piece Hors D'CeuvresDuck egg, chorizo, aubergine, smoked yoghurt 22 Garlic snails with parsley crust ½ dozen and dozen 16 / 30 Steak tartare 18 French onion soup with beer, topped with gruyère 17 Foie gras baked in brioche 38 French salad, Criterion Hotel circa 1870 (v) 18 Soft shell crab, celeriac and apple rémoulade, mojo sauce 24 Courgette flower, capsicum purée, goat's cheese 19 Duck, Gascony salad 18 House smoked trout with toasted brioche 23 Citrus cured mackerel, avocado, pickled onion 22 Moreton Bay bugs with herb emulsion 39 FromagesServed with Pain, Lavosh, Parmesan Sablé Two pieces ~ 18 Three pieces ~ 24 30g per piece Please see our cheese trolley for the daily selection DessertSoufflé au chocolat (20 minutes) 15 Chocolate biscuit with vanilla ice cream (25 minutes) 15 Apricot Melba15 Mango St Honoré 14 Orange jelly, chocolate mousse, tonka bean 15 Créme brûlée 14 Basket of madeleines baked 'À la minute' with honey ice cream 15 Tarte Tatin 17 |
Risottos & PastasButternut pumpkin risoni by De Cecco (v) 31 Ferron risotto with mushrooms (v) 35 Giovanni Fabbri truffle pasta (v) 37 Giovanni Fabbri seafood pasta 37 PoissonsJohn Dory 'à la meunière' 36 Poached snapper, fennel, anchovy butter and beach herbs 36 Mark Eather Striped Trumpeter, cauliflower, raisins 35 Tuna Niçoise 37 EcrevisseCrayfish with garlic butter, served warm Market Price GarnituresFrench beans 9 Witlof waldorf salad 8 Curried spinach 8 Beetroot salad 10 Salade 6 Pommes frites 8 Petit pois À la Française 10 BoeufGIPPSLAND Grass fed fillet 220gm 46 RANGERS VALLEY Wagyu 400 days grain fed Sirloin 4-5 score 300gm 49
Cuberoll 300gm 55 DAVID BLACKMORE FULL BLOOD WAGYU
Rib-eye cap 65 Slow cooked secondary cut 36 Steaks served with a choice of pepper sauce,
ViandesRotisserie 39 Veal Milanese 32 Confit duck leg, pommes sautées 34 Confit rabbit leg, crispy belly, sauce soubise 39 Lamb rump, pipérade, pommes fondant 38 Assiette de porc, Calvados sauce 34 Braise of the week 30 L’HUMEUR DU CHEF$110 per person for 6 courses |
Plats du jour
Served with a glass of wine and salad ~ 32
MONDAY
Bouillabaisse
TUESDAY
Cassoulet Toulousain
WEDNESDAY
Mixed grill d'agneau
THURSDAY
Poached ocean trout with sorrel sauce
FRIDAY
Pied de cochon
Plats escoffier de la semaine
Please ask your waiter about today's Escoffier dish
(v) ~ vegetarian version available
(t) ~ truffle supplement (seasonal) Market Price
Please note that menu items may contain traces of nut, egg, soy, wheat, seeds, and other allegens.
Due to the nature of restaurant meal preparation and possible cross-contamination, Bistro Vue is unable to guarantee the absence of the above ingredients in its menu items. Please note menu and wine list are subject to changes - this is a sample only.
Wine list
SparklingNV Veuve Clicquot Yellow Label Brut
2002 Philipponnant 'Grande Année' Brut
2004 Moët & Chandon 'Grand Vintage' Brut
NV Andre Delorme 'Blanc de Blancs'
NV Primo Estate 'Joseph' Red
2004 Yarrabank 'Late Disgorged' Brut
NV Cloudy Bay 'Pelorus' Brut
White Wines
2010 Mac Forbes Grüner Veltliner Carnuntum, Austria
2009 Domaine Weinbach 'Cuvée Théo' Riesling
2004 Marc Tempé 'Mambourg' Riesling
2007 Marcel Deiss 'Metiss' Pinot d’Alsace
2010 Domaine Landron 'Sur Lie'
2008 Domaine Baumard 'Clos St Yves'
2011 Vincent Pinard 'Cuvée Flores'
2009 Château Haut Peyrous
2005 Château de Fieuzal
2009 Jacques Puffeney 'Cuvée Sacha'
2010 Bernard Defaix 'Côte de Lechet'
2008 Domaine Leflaive 'Clavoillon'
2006 Domaine Jobard 'Poruzots'
2009 Paul Pillot 'Les Mazures'
201 Verget 'Vignes de Montbrison'
2010 Yves Cuilleron 'les Chaillets'
2010 Domaine Lafage 'Centenaire'
2010 Château de Pibarnon
2011 Scorpo Pinot Gris
2004 Delatite 'Museum' Riesling
2010 Eldridge Estate Chardonnay
2005 Savaterre Chardonnay
2012 Leo Buring Riesling
2011 Coriole Fiano
2008 Tapanappa 'Tiers Vineyard' Chardonnay
2012 Cape Mentelle Sauvignon Blanc/Semillon
2006 Meerea Park 'Alexander Munro' Semillon
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Red Wine2007 Le Haut de Maucaillou
2002 Château Rauzan-Ségla
2008 Fleur de Clinet
2006 Vivens par Château Dufort Vivens
2005 Bouchard Père & Fils 'Teurons'
2003 Dominique-Laurent
2008 Domaine Tollot-Beaut 'Monopole'
2009 Bouchard Père & Fils 'Clos le Champs Fulliot'
2009 Gilles Robin 'Alberic Bouvet'
2009 Domaine Santa Duc
2009 Domaine Santa Duc 'Les Blovacs'
2009 Elian da Ros 'Le Vignoble d'Élian'
2009 Domaine de l'Hortus 'Grande Cuvée'
2010 Bernard Baudry 'Croix Boisee'
2008 Toolangi Rd Pinot Noir
2010 Quealy '17 Rows' Pinot Noir
2004 Yarra Yarra Vineyard 'The Yarra Yarra' Cabernet Sauvignon
2010 La Pleiade Shiraz
2009 Penley Estate 'Reserve' Cabernet Sauvignon
2005 Henschke 'Keyneton Euphonium' Shiraz Blend
2010 Grant Burge 'Filsell' Shiraz
2010 Cullen Cabernet Merlot
2009 Tyrrell's Wines 'Vat9' Hunter Shiraz
2009 Springvale Pinot Noir
2009 Dry River Pinot Noir
2009 Muddy Water 'Slow Hand' Pinot Noir
2010 Château de Riotor Rosé
Dessert Wines2008 Château le Pradey 750ml
2000 Chateau Coutet 375ml Sauternes, France 225 2010 Quealy 'May Late harvest' Muscat 375ml
1996 Henschke 'Noble Rot' Riesling
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Private Dining available for parties of 20~50
What's on
Wine Philosophy
RESERVATIONS
Reservations are recommended however try your luck for a spot at the bar or in the courtyard. For further enquiries please contact us on +61 3 9691 3838.