DEruis 2016 predte CED > on “Taste of Bardeen” ] Allittle “Tapas” & “Aperitivo” j from Espafa | HOUSEMADE SANGRIA: Hand Cut 36 months Aged Back atl ihren Belata Jamin — 5g/s30 HORS DOEUYRE Les Huitres Mignonette G7 Oysters from Pambula Shucked to Onder Oeufs Mimosa cx: 1 $16 "Free Range’ French Deviled Eas La Saint Jacques $28 Seared Scallops from Noosa QLD, Foie Gras Mousse, Onion fam, Truffle ol, Puff Pastry Rillettes aux Dawn Saumons si9 "Wild" Fresh & Smoked Salmon Rillete, Grilled Lemon, Toasted Brioche LeSouflératiné 7 — 15min Twice Baked Roquefort Souffé, Confit Onion, Walnuts La Souped Lignan 1” ‘Traditional French Onion Soup Tartareau Couteau (i Hand Cut Wagyu Topside with Condiments LeCrabeFaconThermidor —15in ‘Warm Crab Meat, Mushrooms, Béchamel, Lobsier Bisque Lesscargots «: Dozen Burgundy Snails inthe Shell Charcuterie Plate — for tio Trench Saucisson, Duck Liver Parfalt, Rieti, addition 306 Foie gras + S26 Camembert Roti au Four — for txow, Limuin. . French Baked Camembert, Walnuts, Honey, Provencal Herbs, Croutons ACCOMPAGNEMENTS rf rnc Gate Brad, sees Swurdough Baguette serv wie .0.P Signy Baer ‘ten re Bread omemade French res Paris Mash cr GreenBeans Gr w/cariomuters Roses Haren Cauliflower Gratin cr Walnut Green Sala cr aasted Pumpkin rnin Sots, ra Honey ea Piease note all our dishes are homemade and prepared fresh o onder 108 scharge apes. public halide 15$ Bottle apples BYO wine Tuesday to Tureday ony (fot availabe on special events) EI] @brasserictentrecote Brasserie VEntrecote: PLATS DU JOUR /pisnortne Day... $36 waRol (Tuestay) \VENDREDI (Fray) GF Overnight Beet Bourguignon TBs Sov Rested Lamb Shoulder \w/ French Coquillette Pasta \W/ Poti pos 4 la Frangaise, Port Jus ‘MERCRED! (Wednesday) GF ‘SAMEDI (Saturday) GF Pot au Feu ‘Le Poulet French Beef Stew; Bone Marrow Mushroom Stuffed Corn Fed Chicken Balotine (Chet Raymond Bianc Recipe) W/ Trutfle Cream Sauce & Brussel Sprouts JEUDI (Thursday) DIMANCHE (Sunday) ‘Poisson du Jour Chef's Special Catch ofthe day La Piéce du Boucher cr ‘We butcher inhouse dai, therefore availabilty cannat be guaranteed featuring RANGERS VALLEY, NSW ‘Tender, ean and ful flavoured cut of Black Angus Beef, Grass Fed in the Rangers Valley, NSW ‘The Cattle are handpicked to ensure only the best cut of the beef, All Our Steaks come with Famous Secret Sauce, ‘Homemade French Fries & Walnut Green Salad ‘TODAY. OUR CHARCOAL GRILLED SIRLOIN (MBS 4+), 2006 S41 ‘TODAY, OUR CHARCOAL GRILLED DRY AGE 60 DAYS+ (N HOUSE) STRIPLOIN ON THE BONE (MBS 4+). 350. $05 ‘TODAY. OUR CHARCOAL GRILLED T-BONE FOR TWO (MBS 5-1, BETWEEN 8OOG AND 9006 Medium Rare Only, alow 30 min $125: TopaAY, OUR CHARCOAL GRILLED DRY AGE 4O Dars+ (IW HOUSE) TOMAHAWK FOR TWO OR THREE (MBS 5:), AROUND L9KG ‘Medium Rare Only low 30 min ee PLATS PRINCIPAUX LE MRGRET GF "Free Range* Grilled Duck Breast (pink only), Pomme Darphin roasted in Duck Fat, Honey ius LepussOn Gr Crispy Skin Salmon Fillet (cooked pink) w/ Creamy Leeks La Canard a Orange cr ‘In House Confit Duck Leg, Pomme purée, Sauteed Spinach, Orange Sauce GNOCCHI la FORESTERE. Pan Fried Gnocchi, Paris Mash, Mushrooms, Parmesan TutleBONJOUR Brasserie 1’Entrecdte takes a nod from the original “Le Relais de 1’Entrecate the famous one dish steakhouse that opened in 1959 in Porte Maillot, Paris ‘The concept is simple, an amaging quality sirloin steak ied by the delicious secret sauce, crispy homemade frites, a simple salad and a glass of wine.