Additionally, paste this code immediately after the opening tag: A'la Carte | Peewees

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A'La Carte Menu

Our menus aim to reflect the produce, climate and multiculturalism of the Northern Territory. We endeavor to showcase the very best of the Top End. 

​ENTREES 

HOUSE MADE TRADITIONAL WHITE COB - 11

Penfield extra virgin olive oil, 10 year old aged Balsamic, confit garlic, dukkah

COWELL BAY OYSTERS - FOR 8: 28 | FOR 16: 56
served Four Ways: Natural, Spicy Bloody Mary, Japenese Ginger Dressing, Chapgne & Pearls
PEE WEE'S TASTE PLATE - FOR 2: 42 | FOR 3: 63
A gourmet tour of our Chef's kitchen

SCALLOPS ROCKEFELLER - 26

Spinach, parmesan, bread crumbs, crisp prosciutto

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CHEEK TO CHEEK (GF) - 24

Hot & sour pork cheek, smoked Barramundi cheeks, bonito broth, kimchi, puffed wild rice

BUFFALO CARPACCIO (GF*) - 22

Stuffed with truffled mushrooms, crème fraiche, port wine & shallot dressing, rocket, focaccia toast, shaved Grana Padano​

SALT & PEPPER THREADFIN SALMON WINGS (GF) - 24

sweet chilli sauce, kumara chips

ROASTED BUTTERNUT PUMPKIN (GF | DF | VEGAN) - 24

Montreal seasoning, pipian sauce, BBQ corn, tortilla

NT ASSIETTE (GF* | DF) - 27

Tiger Prawn, rambutan & herb salad, thai chilli dressing

Lemon aspen vodka cured Spanish Mackerel, bunya nut pesto

Paspaley pearl meat sashimi, finger lime & ginger dressing

​MAINS 

​OVEN BAKED WILD CAUGHT NT SALTWATER BARRAMUNDI (GF*) - 46

Macadamia nut, herb &lemon myrtle crusted fillet, white bean puree, steamed greens, sauce Vierge, dill oil

COCONUT, KAFFIR LIME & LEMONGRASS GOLDBAND SNAPPER (GF) - 45

Green paw paw & soft herb salad, sweet potato vermicelli, Chili jam, cashews

​SEARED LAMB BACKSTRAP (GF) - 48

Cooked Medium Rare to Medium, sweet mustard carrots, pea puree, samphire, tomato, feta & mint salad, jus​

DOUBLE ROASTED DUCKLING (GF*) - 46

Crispy skin half duckling, prosciutto wrapped asparagus spears, pastry fleuron, Kakadu plum & tamarind jus

CONFIT PORK BELLY (GF) - 44

Colcannon mash, beetroot puree, fennel & pear compote, mustard demi-glace, crackling

ROASTED CAULIFLOWER FIORETTO (GF, DF, VEGAN) - 42

Pickled & raw purple cauliflower, local organic zucchini & radishes, cashew cream, quinoa salad, fried mint

200G S. KIDMAN GRAIN FED EYE FILLET (GF) - 55

grilled kipfler potatoes, carrot cream, sauteed spinach, blackened onion petals, walnut salsa verde, jus

SIDES

GREEN LEAF SALAD (GF) - 14

Shaved fennel, orange segments, hazelnuts, vinaigrette

CHIPS (GF) - 10
House-made aioli & Chefs tomato sauce
SAUTEED GREEN BEANS (GF) - 11

Bacon, confit garlic butter

SEASONAL VEGETABLE CARPACCIO (GF | DF | VEGAN) - 11

Green peppercorn vinaigrette

DESSERTS

FIFTY SHADES OF CHOCOLATE (GF) - 19

Belgian dark chocolate marquise, chocolate meringue, chocolate macaroon, chocolate crumble, pistachio praline, raspberry gel, white chocolate & raspberry ice cream

COCONUT PANNA COTTA (GF | DF | NF) - 17

infused with toasted coconut, blueberry compote, sesame disc, coconut gel

BAKED LEMON CHEESECAKE - 19

Raspberry coulis, inverted cherry sponge, elderflower jelly

TROPICOLA - 18

salted caramel base, coconut mousse, yuzu jelly, burnt & compressed pineapple, mango sorbet

CASSAVA CAKE (GF) -  17

Orange compote, orange syrup, pink pepper ice-cream, kaffir lime jelly

PEANUT BUTTER BUCHE - 19

banana cake, chocolate sable, raspberry marshmallows, kaffir lime cream

CHEESE PLATE for One (GF*) - 30

Selection of fine Australian & International Cheeses, citrus marmalade, rum marinated raisins, crispbread