Bistro Du Vin

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MENU DE MIDI

Set Lunch Menu

Family Bundles

For Takeaway Only

Kids menu

Summer 2025

Menu de Midi

*Not available on Saturdays, Sundays & Public Holidays

ENTRÉE

Traditional French onion soup, gratinated Emmental cheese | NF

Soupe au Pistou: Comté & basil Pistou in a tomato broth, green beans & tomatoes | VG NF GF

Salade de Menton: confit tuna, fennel, orange, artichoke & pine-nuts salad | GF

Maroilles cheese shortcrust pastry tart served with side salad | VG NF

French mussels Provençale in a saffron tomato sauce | NF GF DF | add $6

Pan fried foie gras, white peach jus, gingerbread puff pastry & almond | (1 pc) | add $10

PLAT PRINCIPAUX

Potato gnocchi with chanterelle mushrooms, green peas, baby lettuce, onions in a Mornay sauce | VG NF

Provence’s seafood aioli Bourride stew of catch of the day, tiger prawn, shellfish & potatoes | NF GF

Grilled Iberico pork collar, ratatouille & Bergeron apricot sauce | NF GF

Roasted red snapper, tomato & fennel stew, potatoes, scallop velouté | add $10

Crispy French duck leg confit with cherry jus, potato duchess roasted carrot & fennel | NF GF | add $10

Char-grilled Wagyu ribeye (MB 5), French fries & salad choice of red wine or Béarnaise sauce | NF GF | add $15

DESSERT

Cheese of the day

Vanuatu vanilla crème brulée | VG NF GF

Baked Morello cherry Clafoutis with almond dragée & vanilla Chantilly | VG

Apricot & almond frangipane tart with whipped crème fraiche | VG

Madong 70% dark chocolate mousse | VG NF GF

COFFEE | TEA

(Please refer to the main Beverage menu for Nutri-Grade ratings)

VG |

Vegetarian

GF |

Gluten-free

NF |

Nuts-free

DF |

Dairy-free

All prices are subject to prevailing government taxes & 10% service charges.


	Carte Du Printemps Spring 2025 ENTRÉES ET SOUPES Escargots de Bourgogne \| 19 \| NF GF Burgundy snails baked in parsley & garlic butter (6 pieces) Soupe à l'oignon \| 19 \| NF Slow cooked caramelised onion in roasted beef broth, gratinated Emmental cheese Cuisses de grenouilles \| 26 \| NF Breaded frog legs with roasted garlic, brown butter & tomato Rillettes de canard (125gr) \| 25 NF GF Traditional duck meat rillette, served with gherkins & pickled pearl onion Foie gras poêlé \| 44 Pan-fried French duck liver, white peach jus gingerbread puff pastry & almond Sardines grillées \| 28 \| NF GF Grilled sardines fillets with sauce Vierge, fennel & onion salad Ceviche de crevettes \| 30 \| NF GF DF Sashimi grade Argentinian red shrimp cured in citrus juice, salad of orange, lettuce, fennel & onion slaw Moules à la Provençale \| NF GF DF 30 (Small) \| 58 (Large with fries) French mussel cooked in white wine, olive oil, saffron & tomato sauce Salade Niçoise \| 28 \| NF GF DF Australian big eye tuna confit with lettuce, green beans, egg, olives, tomatoes, capers, radish & anchovy vinaigrette Salade de chèvre chaud \| 27 \| VG NF Salad of goat cheese baked in filo pastry with roasted peach, tomatoes, croutons, honey mustard vinaigrette Plateau de charcuteries \| 46 Selection of French cold cuts, homemade duck rillettes & pork pâté, gherkins & pearl onion PLATS PRINCIPAUX Ragoût de légumes d’été \| 30 \| VG NF GF Braised Provençal summer vegetables in a saffron, tomato & sweet basil sauce served with pilaf rice Ravioles de Royan \| 35 \| VG NF Trio of cheese stuffed French ravioles with chanterelle mushrooms, green peas, baby lettuce, onions & Mornay sauce Poulet Basquaise \| 40 \| NF GF Roasted organic French chicken leg braised in Basque-style bell pepper stew served with saffron & tomato pilaf rice Gigot d'agneau rôti \| 98 \| NF (600gm for 2 sharing, cooking time 30 min) Slow roasted Zamora milk-fed baby lamb leg served with ratatouille & Provençale sauce Joue de bœuf braisée \| 46 \| NF GF 12 hours braised beef cheek with smoked bacon, mushrooms & pearl onions stewed in red wine, mashed potatoes Confit de canard \| 42 \| NF GF Pan-fried French duck leg confit, butcher potatoes, green beans & almond, wild blueberry sauce Thon en Chartreuse \| 50 \| NF GF Roasted & braised Australian big eye tuna with turnip, carrots & green beans, white wine fish sauce Bouillabaisse \| 56 \| NF Traditional Provençal stew of red mullet, scallops, tiger prawns & mussels, served with Préfou garlic bread & Rouille sauce PLATS PRINCIPAUX Ragoût de légumes d’été \| 30 \| VG NF GF Braised Provençal summer vegetables in a saffron, tomato & sweet basil sauce served with pilaf rice Ravioles de Royan \| 35 \| VG NF Trio of cheese stuffed French ravioles with chanterelle mushrooms, green peas, baby lettuce, onions & Mornay sauce Poulet Basquaise \| 40 \| NF GF Roasted organic French chicken leg braised in Basque-style bell pepper stew served with saffron & tomato pilaf rice Gigot d'agneau rôti \| 98 \| NF (600gm for 2 sharing, cooking time 30 min) Slow roasted Zamora milk-fed baby lamb leg served with ratatouille & Provençale sauce Joue de bœuf braisée \| 46 \| NF GF 12 hours braised beef cheek with smoked bacon, mushrooms & pearl onions stewed in red wine, mashed potatoes Confit de canard \| 42 \| NF GF Pan-fried French duck leg confit, butcher potatoes, green beans & almond, wild blueberry sauce Thon en Chartreuse \| 50 \| NF GF Roasted & braised Australian big eye tuna with turnip, carrots & green beans, white wine fish sauce Bouillabaisse \| 56 \| NF Traditional Provençal stew of red mullet, scallops, tiger prawns & mussels, served with Préfou garlic bread & Rouille sauce GRILLADES Steak Frites 65 \| NF GF Charcoal grilled Wagyu ribeye (MB5-7, 280g), watercress salad & French fries, choices of: Béarnaise, red wine or garlic & whisky sauce Côte de bœuf 170 \| NF GF (1.1kg +/- , Sharing for 2 or 3) Charcoal grilled Angus prime rib, free flow of salad & French fries, choice of 2 sauces between: Béarnaise, red wine & garlic & whisky sauces GARNITURES Salade verte \| 10 \| VG NF DF Mixed salad Frites \| 10 \| VG NF DF French fries (truffle oil +5) Purée de pommes de terre \| 11 \| VG NF GF Mashed potatoes (truffle oil +5) Petits pois à la Française \| 14 \| VG NF GF Braised green peas with baby lettuce & onions Jardinière de légumes \| 14 \| VG NF GF Stir-fried mushrooms, french green beans, peas & carrots Ratatouille \| 14 \| VG NF GF Traditional Provençal vegetables stew Haricots Verts almondine \| 14 \| VG GF Sautéed green beans with almonds FROMAGES ET DESSERTS Fromages Fermiers Affines \| 30 \| VG Platter of Fourme d'Ambert (Bleu), Comté 24 mth Sainte Maure (Goat) & Camembert (Cow) served with almonds & dried apricots Crème Brulée \| 12 \| VG NF GF Traditional Vanuatu vanilla crème brulée Mousse au chocolat \| 14 \| VG NF GF Madong 70% dark chocolate mousse Pêche Melba \| 18 \| VG GF Poached peach with vanilla ice cream, raspberry coulis & almond dragée Savarin de baies d'été \| 22 \| VG NF Yeast risen cake soaked in Grand Marnier syrup with raspberry coulis, vanilla Chantilly & summer berries Tarte aux Pommes \| 19 \| VG Apple & caramel puff pastry tart, crushed candied almond & vanilla ice cream Soufflé \| 20 \| VG GF NF Baked soufflé: choices of: Grand Marnier, Calvados or Rum, served with vanilla ice cream (waiting time of 20 min) Trou Normand \| 20 \| VG NF GF DF Apple sorbet with Calvados apple Brandy VG \| Vegetarian GF \| Gluten-free NF \| Nuts-free DF \| Dairy-free All prices are subject to service charge and prevailing government taxes.