Lutèce, the French word for the ancient city Lutetia, was once part of the ancient
Roman Empire and is today known as the centre of good food and style... Paris.
“When we no longer have good cooking in the world,
We will have no literature.
Nor high and sharp intelligence,
Nor friendly gatherings,
Nor social harmony”
By the King of the Chefs and the Chefs of the Kings
Marie-Antoine Carème - France (1784-1833)
Chef/Owner - Romain Bapst
Chef De Cuisine - Allen Bowers
Please ask your waiter for dairy or gluten free alternatives. Vegetarian menu also available.
Menu subject to market availability.
The famous Duck on the Press “Maître Canardier”
Duck on the Press (Canard à la Presse) is arguably one the world’s most extravagant and illustrious
meals, created in the 19th century by Rouen chef Mechenet. The complex dish was popularised by
famed Paris restaurant La Tour D’Argent, where the likes of Theodore Roosevelt and Charlie Chaplin
all indulged in the delectable creation. It wasn’t long before the Savoy in London began serving Canard
à la Presse to cater to the increasingly image-conscious members of Edwardian high society.
Canard à la Presse is traditionally prepared in front of the diner, with the bird roasted rare and thin
slices cut from the breast, before being placed in a reduction of red wine. The remaining carcass, except
for the legs, is then placed in a specially designed duck press to extract the juices, which are added to
The duck
followed by
The duck leg with baby cress & mustard jus
For Two $145.00
24 hours notice is required from dinner guests wishing to savour the
Canard à la Presse, where the duck is prepared at the table.
The Duck 5 course celebration
tasting menu
Première assiette
Alsace tart “Flammekueche” with crème fraiche, onion, speck & light smoked duck
Deuxième assiette
The duck foie gras, duck confit & quail terrine, rhubarb & onion chutney
Troisième assiette
Sautéed deep sea scallops & warm duck foie gras gateau, sherry & verbena jus
Quatrième assiette
Slow roasted free range half duck, celeriac puree, wilted baby cos with truffle, ceps jus
Duck can be substituted with the fish or beef of the a la carte menu
your choice of
Cinquieme assiette - Les desserts
Warm Chocolate « Gianduja » fondant, coconut ice cream & salted caramel sauce 16.0
Crème brûléee with North Queensland vanilla bean & cassonade crispy pastry
Apple tart “fine”, vanilla bean ice cream, semi whipped cream
Today’s Pastry chef soufflé with ice cream (to order in advance or 20 minutes waiting time)
98.0 per person (min. two person) & 148.0 with matching wines
Autumn menu
hors d’oeuvres
Baguette with Lutèce truffle butter 8.0
Alsace tart “Flammekueche” with crème fraiche, onion & speck
15.0
Alsace tart “Flammekueche” with crème fraiche, onion, speck & ceps mushroom 22.0
Crispy Yamba king prawns cutlet with sage leaf in brik pastry & green sauce ea. 6.5
Beef bone marrow& caramelised onion on a grilled “Tartine”, bordelaise sauce 16.5
Première Assiette - First Course
Caramelised onion soup Alsace Style, house made pigs trotter sausage, croutons & gruyère 19.0
Assiette de Charcuterie; terrine “Campagne”, the pressée, rillettes & duck foie gras paté,
fig & onion chutney, grilled brioche 25.0
The snail pie, Burgundy garnish with baby onion, garlic confit, speck & mushroom 23.0
Salad Lutèce “Comme Caesar Ritz”, slow cooked egg, crumbed goat cheese & Petuna salmon gravlax 22.0
Sautéed deep sea scallops & warm duck foie gras gateau, sherry & verbena jus 25.0
Romain’s famous spanner crab lasagne with a creamy crustacean sauce 24.0 38.0
“Les Cocottes” en entree - In cast iron pots
Moreton Bay bug tail, potato gnocchi, peas, roasted chestnut & sage 25.0 40.0
Deuxième Assiette - Main Course
Australian Patagonian sea bass “Glazier 51”, lentils du Puy, mushroom ragout & lemon & potato puree 38.0
The famous crab lasagne with a creamy crustacean sauce 38.0
Romain’s “Choucroute” with Kurobuta black pork cheeks & duck sausage 36.0
Grain fed Angus beef tenderloin with a bone marrow crust, duck fat potato & Bordelaise sauce 39.0
Slow roasted free range half duck, celeriac puree, wilted baby cos with truffle, orange jus 42.0
“Les Cocottes” – in cast iron pots
Moreton Bay bug tail, potato gnocchi, peas, roasted chestnut & sage 40.0
Deep sea scallop, coral trout & king prawn "Bouillabaisse", pain grillé & saffron aioli “rouille“ 40.0
Dorper lamb shoulder braised 18 hours “Cassoulet”, saucisse Toulouse style & speck 35.0
Accompagnements
Pomme Ratte Frites, parmesan & sage salt
Mixed salad leaves
9.0
7.0
Petits pois a la Française en "cocotte” 8.0
Cauliflower "Polonaise" gratin
8.0
One bill per table. Tuesday’s BYO Wine only 8.0 per person. Menu subject to market availability.
Les desserts
Today’s Pastry chef soufflé with ice cream (to order in advance or 20 minutes waiting time) 17.0
Crêpe soufflée & flambée au Grand-Marnier, blood orange sorbet 15.0
Crème brûléee with North Queensland vanilla bean & cassonade crispy pastry
12.0
Chocolate” Gianduja” fondant, coconut ice cream & salted caramel sauce 16.0
“Café gourmand”; your coffee selection & pastry chef’s petits fours
Apple tart “fine”, vanilla bean ice cream, semi whipped cream
14.0
14.0
The Pastry opens the Paradise doors to the magical sweetness of the sugar,
Romain Bapst
Les fromages
Cheeses served with walnut bread & lavosh
Comte cow’s milk hard cheese Jura France with pear & red wine caramel
12.0
Lingot d'Argental, triple cream - Rhone-Alps France, apricots macerated with saffron
12.0
Morbier, semi-soft cow’s milk with a line of blue, Franche-Comte France, apple & sherry
vinegar compote 12.0
All three cheeses
30.0
Dessert Wine
2010 Noble Taminga Trentham Estate, Mildura VIC 500ml
Glass 75ml 8.0
40
2010 Botrytis Riesling Castelli, Pemberton WA 375ml
52
2008 Late Harvest Riesling Cloudy Bay, Marlborough NZ 375ml
60
2007 Muscat de Beaumes de Venise, Domaine de Coyeux, Beaumes de Venise, Vaucluse France 375ml
60
2006 Sauternes Le Tertre du Lys d’Or, Sauternes, St Loubes –France 375ml
70
2006 Sauternes Le Tertre du Lys d’Or, Sauternes, St Loubes –France 750ml
Glass 75ml 15.0
115
2010 Sauternes Château Filhot, second cru classe, Sauternes France 375ml
88
2003 Sauternes Château d’Yquem 1er Grand cru classe, Sur–Saluces Sauternes France 375ml
395
autumn LUNCH special
Tuesdays to Saturdays
2 courses & a glass of wine 40.0 - 3 courses & a glass of wine 47.0
The sommelier's selection of Sparkling, Hen Pecked WA Sauvignon Blanc or Shiraz
Entrees your choice of
Western Australian scampi mousseline, the scampi jus
Assiette de Charcuterie; terrine, duck rillettes, baby gherkins, fig & onion chutney
Salad Lutèce “Comme Caesar Ritz”, slow cooked egg & cured salmon with Gewürztraminer
Caramelised onion soup Alsace Style with beer, house made pork cheek sausage, croutons & gruyere
mains your choice of
Today’s market fish “Bourride”, Autumn vegetable, tomato & aioli
Free range chicken breast braised with mushroom & Riesling, Alsace spaetzle
The famous Cea’s spanner crab lasagne with a creamy crustacean sauce
Slow roasted free range duck marinated with thyme, green lentils du Puy & root vegetable
----150days grain fed beef Angus rib fillet chargrilled, Ratte pomme frites & todays vegetable,
two pepper jus - supplement 5.0
desserts your choice of
Crème brûlée with North Queensland vanilla bean, cassonade crispy pastry
Profiterolles with saltec caramel ice cream & hot chocolate sauce
Floating island “oeuf a la neige, pink praline crème anglaise
Two farmhouse cheeses with lavosh & walnut bread
Full A La Carte Menu also available
Menu subject to market availability –
Gluten free & Vegetarian options available – One bill per table
Table of 10 maximum – for function & large group inquiry with our manager T: 07 3161 1858
Meet the Maker Wine Dinner
Joseph Cattin Alsace Wines & dinner by Romain Bapst
The dinner is presented by Alsace winemakers Jacques & Anais Cattin
Tuesday May 5th, 2015
Menu online
MOTHER’S DAY
Sunday, May 10
Breakfast & Lunch
Menu online
dinner by sunset
Tuesdays, Wednesdays & Thursdays
From 5.30pm & seated by 6.00pm
3 Course Menu $50
Lutèce cooking classes & catering
Please contact Romain for more information
Lutèce pantry Available Now...
Please ask our staff for more information
07 3161 1858 or [email protected]
Instagram @lutecebistro #lutecebistro Facebook @lutecebistro
www.lutece.com.au