Bistro Guillaume at Great Eastern Highway Menu
TAPAS & TASTING MENU
| Freshly shucked oysters with shallot & red wine vinegar | 22/44 |
| Chicken liver parfait with pear chutney, watercress and charred bread | 26.00 |
| In-house smoked salmon with dill cream & toasted brioche | 26.00 |
| Espelette toasted cashews | 10.00 |
| Marinated olives and feta | 12.00 |
HOUSE MADE DIPS
| Pumpkin and cashew, beetroot and pine nuts, rocket pesto & pistachio served with grilled bread | 22.00 |
SHARING BOARDS
| Charcuterie - Serrano ham, salami, chorizo, country style terrine, pork rillette, pickled vegetables, olives and cornichons | 32.00 |
| Seafood platter - Freshly shucked oysters, prawns, smoked salmon, crumbed squid, tempura whiting, Moreton Bay bugs, pickled octopus | 49.00 |
DESSERT
| Chocolate Delice with macadamia ice cream and grapefruit gel | 20.00 |
| Vanilla creme brulee with a trio of apple and doughnuts | 20.00 |
|
Tasting dessert plate
Vanilla brulee, profiteroles, lemon tart, chocolate delice, doughnut and selection of ice cream and sorbet |
46.00 |
CHEESE BOARD
| Cheese Board served with crackers, grilled bread quince paste and fresh fruit | 36.00 |
| La Couronne, Comte, Cow’s Milk | |
| Brillat Savarin, Cow’s Milk | |
| Berthaut, Epoisse, Cow’s Milk | |
| Papillon, Roquefort, Sheep’s Milk | |
| Capitoul, Caprinelle, Goat’s Milk |
Menu Disclaimer
Nearby French restaurants
| Name | Cuisines |
|---|---|
| Bistro Guillaume | Vegetarian, Modern Australian, French, European, Gluten Free |
| Bistro Guillaume | French, Wine Bar, Tapas, Australian |
Popular Menu Items
| Image | Name | Description | Cuisines |
|---|---|---|---|
|
Rillette | Rillettes are the perfect party food, great for a mid week lunch and fabulous as something to share as part of a meal. Rillettes are made by simmering meats (usually pork, duck or rabbit) for a long time until they are mouth meltingly tender and then mixed into a rich paste. Served with crusty French bread rillettes can also be made from fish such as salmon, trout or smoked fish. We also found a vegetable rillettes made from eggplant and olive - not traditional but an alternative. | French |
|
Boeuf Bourguignon | Another classic French dish very hearty and wholesome. A rich red wine sauce with tender braised beef, carrots, onions and cubes of bacon or pancetta really fills you up. The addition of herbs and garlic brings out the flavour of the meat to perfection. Crusty French bread is served with the meal to mop up the juices! | French |
|
Bouillabaisse | A rich and deep fish stew made from virtually any fish that you can find, originally made by the Breton and Normandy fisherman at the end of a days’ catch. The fish, heads and tails, are thrown into a huge steaming pot with saffron, garlic, tomatoes, herbs, peppers, celery, you name it. Any amount of fish and shellfish are used, but traditionally the rule is no less than five fish! Served as a steaming bowl with a rouille (a garlic style mayonnaise) and crusty French bread or baguettes. | French |
|
French Onion Soup | Soft and delicious caramelized onions are steeped in a beautiful broth, laced with cognac and white wine, a truly warming soup that is good at any time of the year. A crouton of bread with cheese melted on the top (usually gruyere) is placed in the middle of the bowl and eaten with the soup, dunked in so that the cheese oozes all the way through the soup! | French |
|
Pate de Campagne | Another rustic French dish, originated by farmers wives, particularly in the North of France made by using up any meat that was available, along with herbs, garlic and sometimes brandy or cognac. Usually rough cut and cooked in a terrine in the oven, served as a starter with bread and cornichons (gherkins) | French |
|
Chablis | A classic French white wine from the northern part of the burgundy region, made primarily from the chardonnay grape. A very clean white wine but with a deeper flavour than Sauvignons, almost ‘flinty’ and with very little oaking apparent. Moderately priced, it vies for attention with Pouilly Fume and Pouilly Fuisse which are also very popular but tend to be slightly more expensive | French |
|
Kir Royale | Champagne based cocktail, with a touch of blackcurrant cordial. A kir is simply made with white wine and cordial, but the royale is always made with champagne. Usually served in a fluted champagne glass using house champagne. A great deal of champagnes come from the town of Rheims, where many large and well-known ‘houses’ are situated. | French |
Nearby restaurants
| Name | Cuisines |
|---|---|
| Anytime Deli | Takeaway Food |
| Carvers | |
| Jacaranda Lunch Bar | Takeaway Food |
| Holiday Inn Burswood | Italian, European |
| Food by Christopher Hiller | Cafes |
| Anthony's Tapas Bar & Restaurant | Spanish, European |
| Sirocco | |
| MINQ | |
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Click here to send us an updateRestaurant Details
- Location
- Burswood
- Type
- Restaurant
- Service
- Table Service
- Price
- $30-$40
- Phone
- 0893627777
- Fax
- enquiries@crownperth.com.au
- Address
- Crown Casino, Great Eastern Highway, Burswood, Victoria Park, Perth
- Features
- Romantic, Wheelchair accessible, Bar Scene, Seating, Serves Alcohol, Waitstaff, Bar
- Cuisine
- French, Wine Bar, Tapas, Australian
- Website
- https://www.crownperth.com.au/bars-nightclubs/bars/la-vie?utm_source=google&utm_medium=organic&utm_content=la-vie-champagne-lounge&utm_campaign=Google%20Places
Opening Hours
Monday: Closed, Tuesday: 5:00 PM – 12:00 AM, Wednesday: 5:00 PM – 12:00 AM, Thursday: 5:00 PM – 12:00 AM, Friday: 5:00 PM – 12:00 AM, Saturday: 5:00 PM – 12:00 AM, Sunday: Closed
