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Menu

The dinner menu served from 5:30 pm to last booking at 9:00 pm. La Provence is serving lunch on Christmas Day and NYE Lunch on 31 Dec - please book! Lunch bookings can be made on request for larger parties - say 10 or more?

Petites assiettes de l'Océan

Small plates from the sea

Huîtres

Freshly shucked ROCK (Native) oysters served with a French
Mignonette and a cheeky lemon.

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Calamars flambé

Local calamari (from just a few meters away) char-
grilled and flambé in Cognac!

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Mussels Mariniere (Bouchot mussels)

Jewels from the
sea. Local Portarlington mussels grown for La Provence de Mer in the traditional Bouchot method from Brittany France.
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 tropical and
herb salsa with Asian influences topped with seared local Tasman scallops
and wasabi avocado.

Small plates from the Land

Traditional French Onion Soup

Bread/Croutons, Gruyère
Cheese au gratin (Grilled) - Hot and thick!

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French Burgundy Snails

served in their shells with George's
farm-grown garlic and parsley in organic butter.

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Leek Tart (for vegetarian)

Fresh eggs and Leeks from George's farm, Homemade pasty)

La Provence country Terrine and Pate'

Pork, duck, and rabbit served Terrine 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 sortied in a provincial source containing fresh Provincial herbs and tastes of the South of France including a generous splash of pastis!

Main-size dishes from the sea

Char grilled whole King George whiting

BBQ / Char grill whole local fresh King George Whiting caught in the bay brushed with EVOO and fresh herbs with a pinch of salt!

Fresh Corio Baie Snapper fillet

A delicious filet of snapper, freshly caught, is then pan-roasted with the skin on, .served with a delicate velouté of fruit de mer sauce.

La Provence's version of the famous bouillabaisse - fish stock, tomato, crustaceans, fish filles, and shellfish

Fresh fish fillets, crustaceans, and shellfish served in a rich Provence tomato broth from local seafish.

Main-size dishes from the Land

Beef tartare

Succulent hand-cut Angus grass-fed beef, raw egg yolk fresh from
George's farm, accompanied by farm-grown produce including - fresh shallots,
parsley and other traditional condiments - capers, pickles, Worcestershire, tobacco dijon, etc so you can create your
taste!

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Eye Fillet Bearnaise sauce

Angus Grassfed 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 Rib Eye steak, accompanied by a velvety green peppercorn and dijon
sauce and flambéed with Cognac.

Pasta with seasonal Farm vegetables

(vegetarian/vegan)
Homemade Angel hair pasta served with EVOO, garlic, chili, and fresh season vegetables of the day!
(EVOO from our friends at Rhino Tiger Bear - Mornington
Peninsula).

La Provence Desert Selection...

La Poire au vin rouge

Un Paul Bocuse inoubliable dessert d'une poire pochée dans un bon vin
rouge á la cannelle servie avec une noix de crème fraîche double
An unforgettable Paul Bocuse dessert of a pear poached in a good
cinnamon anis star anis red wine served with a knob of double
fresh crème.

La Crème caramel renversée

La fameuse crème caramel Françaises renversée baignant dans un océan
de savoureux caramel liquide et un biscuit
A classical French caramel custard floating on a bed of caramel

Tarte Tatin

La légendaire tarte aux pommes renversée des demoiselles Tatin, tarte
pommes cuites dans un caramel blond sur un lit de pâte feuilleté
croustillante servie avec une boule de glace vanille
The legendary upside-down apple pie of the Demoiselles Tatin, apple
pie baked in a light caramel on a bed of crispy puff pastry served
with a scoop of vanilla ice cream.

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