Easter Menu At Le Petit Bistro

Served Lunch and Dinner Easter Sunday & Monday


Onion soup served with Gruyere croutons

Trio of salmon (rillettes, cured, acras sesame crocket), beetroot salad, sour crème fraiche

Shellfish cream, crab wontons and seared pack choi, toasted sesame seeds and wasabi mayonnaise

Charcuterie board, pickles and toasted country bread

Toulouse sausage spring rolls, camembert fondue, honey & tarragon spinach salad

Seared baby calamaris, tomato chutney and cauliflower in many ways

63oC slow cooked egg, mushrooms duxelle and homemade toasted English muffin (V)


Sirloin steak , French fries and homemade béarnaise

Skate effilochée, crispy potato ring and peas “a la Française”

Comfit lamb pastilla, aubergine bayaldi, curried yogurt

Chicken leg in many ways, celeriac puree and savoy cabbage hash, tarragon cream

Beef burger, tomato concassée and homemade sesame seeds

Choucroute de la mer “En papillotte”, sauerkraut and seafood topped with beurre blanc

Confit shallots and parmesan tart, rocket salad


French cheeses from the board

Selection of 3 baby sweets

Vanilla crème brulée, crushed raspberry compot

Variation of chocolate, brownie, ganache, cacao tuile

Our Policy is that we are always willing to accommodate any diet or allergies requirements.

Service Charge is not included.