
February 2025 Opening Hours - Friday and Saturday evening plus Sunday lunch / afternoon.
An spectacular french-dining experience
Welcome to La Provence de Mer, where the timeless charm of French cuisine meets a warm and inviting atmosphere.
Served at the charming Point Lonsdale Guest House, our menu offers an authentic taste of France, featuring expertly crafted dishes that celebrate rich traditions and bold flavours.
Whether you're savouring a traditional french onion soup or indulging in a Le Merlan Royal every bite transports you to the heart of Provence.
Join us for a memorable dining experience where elegance and comfort come together in perfect harmony.
Menu
Prices for 2 or 3 Courses:
Additions can be made, orders can be purchased and beverages are additional cost and paid on the night after consumption unless you pre-purchased a wine matching experience. !
2 courses
A$75.99
1 Main + 1 entrée or 1 dessert
3 courses
A$86.99
1 Main + 1 entrée + 1 dessert
Small plates from the Sea:
Huîtres
Freshly shucked oysters served with a French Mignonette and a cheeky lemon.
Calamars flambé
Local calamari (from just a few meters away) char-grilled and flambé in Cognac!
Moules Marinière
Mussels Marinière (Bouchot mussels)
Jewels from the sea. Local Portarlington mussels are grown for La Provence de Mer to attain the famous Brittany Bouchot mussels style, size, and flavour. Slightly smaller and sweeter, harvested a little sooner using the Brittany Bouchot mussel method.
Seared Local Sea scallops
Fresh beetle leaf (edible) served with a summer-inspired fruit and herb salsa with Asian influences topped with seared local scallops and wasabi avocado.
Small plates from the Land:
Escargots
French Burgundy Snails served in their shells with George’s farm-grown garlic and parsley in organic butter. – And a crisp glass of Chardonnay for a great marriage - this one will only cost you $10 extra!
Traditional French Onion Soup
Bread/Croutons, Gruyère Cheese au gratin (Grilled)– Hot and thick! – And a crisp glass of Pinot Gris for a great marriage - this one will only cost you $10 extra!
Leek and Mushroom Pie
Leeks and Mushroom's from George's farm, Homemade pastry (contains eggs)
La Provence country terrine
With pork, duck, and rabbit served with traditional accompaniments and freshly made chicken liver pâté.
Fresh Gazpacho soup
Made from the finest Queenscliff tomatoes served cold (suitable for vegetarians and vegans and it still tastes nice -hehe).
Fresh local quail
Gently butterflied and sorted in a provincial sauce containing fresh Provincial herbs and tastes of the South of France including a nice splash of pastis!
Main-size dishes from the sea:
Le Merlan Royal
Char grilled whole King George whiting
with olive oil fresh herbs and a pinch of salt
Fresh Corio Bay Snapper fillet
A delicious fillet of Snapper freshly caught pan roasted on its skin served with a delicate velouté of fruit de mer
Main-size dishes from the Land
Beef tartare (unprepared)
Succulent hand-cut Angus grass-fed beef, raw egg yolk fresh from George's farm, accompanied by farm-grown fresh shallots and parsley with capers, pickles, and condiments so you can create your taste!
Eye Fillet Bearnaise sauce
Angus Grass-fed Beef Eye Fillet with Béarnaise sauce made daily from farm-fresh tarragon, vinegar reduction, organic butter, and fresh egg yolks from George's farm. Cooking options: Blue, Rare, Medium-rare, or Medium only.
Entrecote with green pepper sauce
Delicious grilled "Scotch Fillet", accompanied by a velvety green peppercorn sauce and flambéed with Cognac.
Pasta with seasonal Farm vegetables (vegetarian/vegan)
Homemade Angle hair pasta of the day served with olive oil (EVOO from our friends at Rhino Tiger Bear - Mornington Peninsula), shallots, chili, and parsley all grown on George's farm furthermore with seasonal organic vegetables.
Desserts:
La Poire au Vin Rouge
An unforgettable Paul Bocuse dessert of a pear poached in a good cinnamon aniseed star aniseed red wine served with a knob of double fresh crème.
Lemon and Passionfruit Tarte
A classical French Tarte served as individual tarts with thick cream and local berry reduction
Sticky Date Pudding
Served with cameral sauce and think cream


Daily plat du jour
Daily Specials Available at the Restaurant
Warm Lobster (Crayfish) Rolls with seafood bisque sauce, and plenty of servettes!