The Little Snail Restaurant
Shop 3/50 Murray St, Pyrmont NSW 2009
French restaurant
营业时间
| 周一 | 11:30–15:00, 17:00–21:00 |
|---|---|
| 周二 | 11:30–15:00, 17:00–21:00 |
| 周三 | 11:30–15:00, 17:00–21:00 |
| 周四 | 11:30–15:00, 17:00–21:00 |
| 周五 | 11:30–15:00, 17:00–21:00 |
| 周六 | 11:30–15:00, 17:00–21:00 |
| 周日 | 11:30–15:00, 17:00–21:00 |
菜单
Sides
- GARLIC BREAD$6.00
- HERB BREAD$6.00
- BRUSCHETTA$7.50
- CHILLI, CHEESE And HONEY BREAD$7.50
- FRENCH BAGUETTE$5.00
- STEAMED BROCCOLINI$9.50
- BABY SPINACH$9.00
wok tossed with garlic and chilli (optional).
- MIXED LEAVES SALAD$9.00
with French vinaigrette.
- CREAMY MASHED POTATO$9.00
- FRENCH FRIES$8.50
drinks
- One Glass Of Any Soda Or Juice
Mains
- Chicken And Chips
- Crispy Fried Calamari And Chips
(*Imported*)
- Spaghetti With Tomato And Vegetable Sauce
- French Mixed Leaves Salad
- FILLET OF BEEF TENDERLOIN$45.00
served with potato millefeuille and red wine jus. ($3.00 surcharge)
- COTE DE VEAU$38.00
Veal tenderloin with champignon and chardonnay beurre blanc, served with potato croquette and seasonal greens.
- LOIN OF LAMB$38.00
with wilted baby spinach, maple glazed pommes boulangere and thyme jus.
- KANGAROO FILLET$38.00
(recommend rare) on garlic pommes puree with a Dijon mustard and honey bordelaise sauce.
- MAGRET DE CANARD$38.00
crispy skin duck breast fillet with wok tossed spinach served with cassis and raspberry sauce.
- CITRUS MARINATED TASMANIAN SALMON (A)$38.00
served with tomato, lemon, basil and roasted red pepper coulis.
- SEAFOOD PLATE (M)$39.00
of grilled salmon, garlic prawns, salt and pepper squid, chilli mussels, beer battered soft shell crab and mesclun salad.
- CHILLI PRAWNS AND BASIL LINGUINI (I)$36.00
with garlic and lime juice, tossed with olive oil, roasted tomato concasse and fresh basil leaves.
- VEGETARIAN RISOTTO$34.00
sweet peas, marinated mushrooms, semi dried tomatoes, olives, spinach and Grana Padano cheese.
- CHICKEN CORDON BLEU
skin free chicken breast fillet stuffed with ham and Swiss cheese, lightly coated with panko and topped with tomato and basil coulis.
- VEAL TENDERLOIN
with piquant cream sauce of smoked bacon, shallot, and sun ripened tomatoes, served with potato croquette and seasonal greens.
Desserts
- Classic Crème Caramel
- Vanilla Ice Cream With Your Choice Of Topping
- HANDMADE PROFITEROLE$15.00
with crème patisserie and chocolate sauce.
- WARM STICKY DATE PUDDING$15.00
with butterscotch and French vanilla ice cream.
- CLASSIC CRÈME CARAMEL$15.00
- KAHLUA INFUSED CHOCOLATE MOUSSE$15.00
- CHEF CHURNED HAZELNUT AND PRALINE ICE CREAM$15.00
on sable breton and Grand Marnier caramel.
- BELGIAN CHOCOLATE GATEAU$15.00
with pineapple and coconut candy.
- FOURME D'AMBERT$15.00
mild blue cheese, creamy texture and delicate bouquet.
Entrée
- ESCARGOTS DE BOURGOGNE (I)$22.00
dozen snails marinated in herb-infused court bouillon, oven baked in garlic butter.
- PATE MAISON$20.00
Armagnac flavoured duck liver pate with marinated champignons, date chutney and port vinaigrette.
- SALT AND PEPPER SQUID (I)$20.00
lightly coated in panko, fried, with petite mesclun and capers and cornichons aioli.
- SALMON ROULADE (I)$20.00
filled with herb cheese mousseline, served with potato nest and passion fruit dressing.
- BOULETTE DE FRUITS DE MER (M)
salmon and prawn, steamed, served with tomato and chervil veloute.
- BOUILLABAISSE DE MARSEILLE (M)$22.00
traditional French seafood soup of mussels, fish fillets and prawns, cooked in tomato and seafood broth, served with garlic baguette.
- MUSHROOM AND LEEK CREPE$20.00
crepe filled with baby mushroom, leek, chives, and cauliflower puree served with Breton sauce.
- BOULETTE DE FRUITS DE MER, PRAWNS AND SALMON (M)$22.00
Herbed crusted, served with tomato and chervil veloute.
- KING PRAWNS (I)
fried king prawns served with lemon mayo and sweet chilli.