ENTRÉES

Tartine à la cervelle des canuts, baguette, $18

‘Silk workers brains’, cream cheese with shallots, garlic & spring onion, served with bread, V, *GF

Quenelle de poisson et sauce Nantua, $34

Fish quenelle with crayfish sauce, S

Pâté en croûte, $27

Chicken, pork, peppercorns, prunes & pistachio pâté baked in pastry, cornichons, Dijon mustard, N

Grondin Monte-Carlo, croûtelette, $26

Gurnard, anchovy butter & straw potatoes on toast, wedge of lemon, GF*

Moelle et escargots en persillade, baguette, $25

Roasted bone marrow and pan-fried snails in parsley & garlic butter, served with bread, GF*

Langue de bœuf et sauce Gribiche, $25

Ox tongue, breaded and fried, served with egg, caper, cornichon & herb sauce, DF

PLATS

Filet de Bœuf au poivre, $49

Fillet steak with peppercorn sauce, GF

Volaille truffée demi-deuil, $46

Chicken in ‘half-mourning’, with truffle and cream sauce, GF

Poisson à la Grenobloise, $47

Fish of the day with caper butter sauce, lemon, croutons, *GF

Crêpes parmentières à la Lyonnaise et beurre blanc au Pastis, $42

Potato pancakes with Pastis butter sauce, broad beans & asparagus, V

ACCOMPAGNEMENTS

Salade Lyonnaise, $28

Frisée salad with lardons, croûtons, deviled egg, Dijon vinaigrette, DF, V*, GF*

Gratin de macaronis, $24

Macaroni gratin with Gruyère cheese, V

Pommes de terre à la Lyonnaise, $16

Sliced potatoes with caramelised onions, V, GF

Légumes du jour, $16

Vegetables of the day, shallot dressing, V, GF

DESSERT

Tarte aux pralines roses, $18

Pink praline almond tart, yoghurt, N

Baba au rhum, $19

Yeast cake soaked in Rum, whipped cream, glace cherries

Gâteau de Riz, $16

Caramel & orange zest rice pudding, GF