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(Lunch 11.30am–2:30pm  &  Dinner 6:30–9:30pm)

All orders are served with our special bread, baked fresh daily using traditional French artisanal methods to develop more flavour, structure, sweetness and crust, without the use of yeast, preservative, softener or sugar. They have a naturally long shelf life.

AMUSE BOUCHE

French for “amuse the mouth”, a small bite before the meal begins

Dukka & extra-virgin olive oil Tapenade with artisan bread

Tease your palate with this pair of starters with opposing flavours: a nutty
and aromatic Egyptian Dukka of hazelnut, almond, spices and seeds; and Provence’s sharp and piquant paste of black olives, garlic, capers and anchovies

Escargot with parmesan, orange and ginger butter

Half dozen escargots in shells topped with a crust of breadcrumbs, cheese and butter,
 lifted with the perfume of ginger and orange zest.

Duck sampler

Assortment of smoked duck ham and air-dried sausage served with bread and butter

Pâté platter

chicken pâté &  duck pâté

A mixture of ground meat, seasoned and pressed into a mould to slow-cook
 in its own juices, sliced and served cold with pickles and French cornichons
– according to our French patrons, the best pâté in town!

Roasted bone marrow with fleur de sel and toasted bread

Beef bone is split, dusted with flower of salt and roasted until the marrow melts
into a delicious mass – enjoy it scooped onto the toast

FOIE GRAS specialties

Choose how you want your foie gras cooked – pan-fried for a robust and melt-in-the-mouth experience, poached for a more subtle taste, or stuffed in ravioli.

Pan-fried foie gras with caramelized apple

The classic pairing of rich foie gras with a tangy-sweet taste

Pan-fried foie gras with ox tongue

A surprising pairing of textures that’s (un)surprisingly good

Poached foie gras in red wine, orange and spice reduction

Good to the last precious drop – if we may say so

Starters

Porcini cream soup

The perfume of porcini makes this the ultimate mushroom soup

Cuisine Studio garden salad

A mesclun of the freshest leaves, olives, cherry tomatoes, croutons, etc.,  tossed with vinaigrette dressing; the kind of salad you would find in a French home

Cuisine Studio Périgourdine salad

A mesclun of the freshest leaves, with shredded duck confit, duck ham, cherry tomatoes, croutons, etc.,  tossed with  vinaigrette dressing; the salad you will find in all restaurant in the South of France

pastas

Alce Nero organic pasta

► with duck confit and onion, orange & sundried tomato compote

► in organic tomato sauce with homemade chicken sausage

► with escargots and lemon basil pesto

► with prawns and chilli salsa

The classics

Iconic dishes from the various regions of France and its neighbours

Beef bourguignon

Beef stew slow-simmered in red wine from the famous red wine
producing Burgundy region of France

Duck confit cassoulet

The recipe varies from region to region and chef to chef. Cuisine Studio’s  is made with duck leg confit – salt-cured duck leg slow-poached in its own fat – and stewed in a casserole with white haricot beans and duck sausage.

Beef goulash

Beef cheek in a vivid stew flavoured with real Hungarian paprika

Lamb shank confit with olive oil, lemon confit and rosemary

A favourite stew among returning customers who like its sunny Mediterranean nuances

Chicken Nicoise Style

Roasted free-range chicken in a stew of ratatouille with kalamata olives and saffron

Steak tartare

A French brasserie staple, steak tartare is a traditional dish of raw, hand cut beef
 served as a main course or a meal on its own. Mix the meat thoroughly with
all the accompaniments and dressing before eating with French fries

Coq au vin

Another classic French stew of chicken in wine. Originally, a tough old cock is used;
we use specially-bred, free-range chicken for its superior flavour

Tournedos Rossini

Named after the famous Italian music composer Rossini as it was his favourite dish,
 this classic steak is topped with foie gras and served with a Port wine sauce and toast

Rib eye Bordelaise with roasted bone marrow

Bordelaise is the famous red wine sauce coming from the Bordeaux region
of France, one of the world’s top red wine producing regions

THE MODERN Classics

The chef’s interpretation of classic dishes done with prime ingredients
sourced from different parts of the world

Pan-seared Australian Hillside baby lamb loin with blackcurrant and red cabbage chutney

Tender lamb is just lovely paired with the naturally sweet chutney

Oven-baked Atlantic Cod with grilled potatoes,  roasted capsicum, pimento de la vera and garlic

A plate of contrasts, pitting the fiery passion of Spanish smoked chillies
and garlic against the subtle, rich taste of cod

Pan-seared Scottish salmon, lemon basil pesto and pumpkin puree

Find colour, taste and density balance in this complementary pairing of omega-rich salmon, perky pesto and sweet pumpkin puree

From La triperie

Offals and organ meats are not off-limits in a French kitchen,
providing interesting variety to the stout-hearted

Sautéed veal kidney with Fallot Burgundy mustard

For the initiated, a simply brilliant marriage of strengths

Ox tongue stew with wild mushroom sauce

A dish of great texture and taste – try it and find instant love

Veal head ravigotte sauce and steamed potatoes

Deboned veal head served with a sauce of mixed herbs, garlic and pickles

 Beef tripes a la mode de Caen

Tripes in a tangy tomato-based sauce with gherkins and capers

From the grill

 Duck mixed grill (for 2-3 persons)

1 Rougié duck magret, 1 duck leg confit + 2 duck sausages

Served with  onion and sundried tomato marmelade

Beef mixed grill (for 2-3 persons)

180g 1824 Rib-eye, 2 roasted bone marrow, 2 spicy beef sausages

Served with grilled potatoes and Classic Béarnaise sauce

Lamb mixed grill (for 2-3 persons)

2 Australian Hillside baby lamb cutlets 180g lamb loin and 2 oriental spicy lamb sausages. Served with mint and garlic relish and grilled potatoes.

Composite mixed grill (for 2-3 persons)

180g 1824 Rib-eye, 2 Hillside baby lamb cutlets and 1 chicken and 1 duck sausage Served with Fallot mustard and roasted potatoes

 Sausage mixed grill (for 3 persons)

2 chicken or 2 duck sausages, 2 spicy Moroccan lamb sausages (merguez) and 2 spicy beef paprika sausages. Served with Fallot mustard and roasted potatoes

Grilled rib-eye

Australian 1824 rib-eye steak grilled to your desired doneness – rare or blue, or medium;  well-done is strictly not recommended

Grilled beef ribs (for 2-3 persons)

Australian 1824 beef ribs grilled to a lip-smacking deliciousness, for those who love meat on the bone, served with Bordelaise sauce and Fallot mustard – go on, use your fingers!

DESSERTS

Chocolate Parfait & tatin apples Vacherin

Frozen valrhona chocolate mousse served with orange meringue and caramelized apples

Raspberry macaron

2 macaron shells filled with Chantilly and home made raspberry sherbet

Passion fruit baba and soft yoghurt ice-cream

Light brioche soaked in passion fruit, lemon grass and ginger syrup,

served with a supple home made yoghurt ice cream.

Star anise apple tartlet and apple sherbet

Apples cooked and marinated in star anise syrup, topping Chantilly and served with apple sherbet

Frozen Nougat

Dry nuts & candied fruits frozen nougat served with raspberry coulis

Raspberry & lemon gratin,

Whole raspberry topped with a lemon chiboust cream and gratinated, served hot