Lutece Bistro & Wine Bar in Bardon Menu
Spring Tasting Menu
| Première assiette - Alsace tart “Flammekueche” with crème fraiche, onion, speck & spiced prawn | N/A |
| Deuxième assiette - The duck confit & Rougie whole lobe duck foie gras terrine, baby leek & truffle vinaigettre, grilled brioche | N/A |
| Troisième assiette - The morels mushroom Royale, Moreton Bay bug & pea soup | N/A |
| Troisième assiette - The famous crab lasagne with a creamy crustacean sauce | N/A |
| Quatrième assiette choice of - Slow roasted free range half duck, sautéed butternut & almond, olive puree & citrus jus | N/A |
| Quatrième assiette choice of - Hare deboned & 18 hours braised “farci a la Royale”, wild mushroom ragout & celeriac puree | N/A |
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Cinquième assiette, les desserts - Warm Chocolate, Gianduja, fondant, coconut ice cream & salted caramel sauce; Crème brûléee with vanilla bean & cassonade crispy pastry; Today’s Pastry
$98.0 per person & $148.0 with matching wines |
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| Vegetarian Tasting menu 5 courses | $78.0 |
Hors d’œuvres
| Baguette with Lutèce truffle butter | $8.0 |
| Alsace tart “Flammekueche” with crème fraiche, onion & speck | $15.0 |
| Alsace tart “Flammekueche” with crème fraiche, onion & spiced prawn | $22.0 |
| Today’s Pacific oysters, finger lime caviar & Sauternes dressing | $4.5 ea |
| Crispy Yamba king prawn cutlet with sage leaf in brik pastry & green sauce | $7.0 ea |
Première Assiette - First Course
| Assiette de Charcuterie; terrine “Campagne”, the foie gras pressée, duck rillettes & quail boudin, fig & onion chutney, grilled brioche | $26.0 |
| Morels mushroom”Royale”, Moreton Bay bug & scallop, green pea soup | $23.0 |
| The stuffed pigs trotter “Pied de Cochon“, spring salad, mustard chutney | $22.0 / $38.0 |
| The duck confit & Rougie whole lobe duck foie gras terrine, baby leek & truffle vinaigettre, grilled brioche | $29.0 |
| The sand crab lasagne with a creamy crustacean sauce | $24.0 / $38.0 |
| Sautéed deep sea scallops & warm duck foie gras gateau, sherry & verbena jus | $25.0 |
Deuxième Assiette - Main Course
| Today’s fish, citrus gnocchi “Parisienne”, new season asparagus & zucchini, chardonnay “mariniere” | $37.0 |
| The famous crab lasagne with a creamy crustacean sauce | $38.0 |
| Grain fed Angus beef today’s cut, pomme frite “Ratte”, beanettes & Béarnaise sauce | $39.0 |
| Hare deboned & 18 hours braised “farci a la Royale”, wild mushroom ragout & celeriac purée | $45.0 |
| Slow roasted free range half duck, sautéed butternut & almond, olive purée, mace & citrus jus | $42.0 |
| Western Australian White Rocks milk fed veal cutlet pan roasted, fresh sautéed porcini, crispy potato Anna | $49.0 |
“Les cocottes” - In cast iron pots
| Moreton Bay bug tail, potato gnocchi, peas, roasted chestnut & sage | $42.0 |
| Deep sea scallop, coral trout & king prawn “Bouillabaisse”, pain grillé & saffron aioli “rouille“ | $40.0 |
Accompagnements
| Pomme Ratte Frites, parmesan & sage salt | $8.0 |
| Mixed salad leaves | $7.0 |
| Petits pois à la Française en “cocotte” | $8.0 |
| Cauliflower “Polonaise” gratin | $8.0 |
Les Desserts
| Today’s Pastry chef soufflé with ice cream (to order in advance or 20 minutes waiting time) | $17.0 |
| Warm Chocolate « Gianduja » fondant, coconut ice cream & salted caramel sauce | $14.0 |
| Crème brûléee with North Queensland vanilla bean & cassonade crispy pastry | $12.0 |
| Floating island “oeuf à la neige, caramel iced parfait, vanilla sauce “comme une anglaise” | $12.0 |
| Les profiteroles “Pauline”, Sicilian pistachio ice cream, warm chocolate sauce | $15.0 |
| “Café gourmand”; your coffee selection & pastry chef’s petits fours | $14.0 |
| Apple tart “fine”, vanilla bean ice cream, semi whipped cream | $14.0 |
Les Fromages served with baguette & 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 | $14.0 |
| Morbier Jura France, cows mil washed rind with a line of blue, apple & sherry vinegar compote | $12.0 |
| All three cheeses | $32.0 |
Spring Special Lunch Menu
| 2 courses & a glass of wine | $42.0 |
| 3 courses & a glass of wine | $49.0 |
Spring Special Lunch Menu - Entrées
| Crispy “chipirons” squid & rocket salad with lemon puree vinaigrette | N/A |
| Quail, foie gras, spring vegetable & ceps terrine, prune & apple chutney, crispy baguette | N/A |
| Salad Lutèce “Comme Caesar Ritz”, slow cooked egg & house cured salmon | N/A |
| Caramelised onion soup Alsace Style, croutons & Gruyère | N/A |
Spring Special Lunch Menu - Mains
| John Dory fillet, with pan fried polenta & asparagus, beurre blanc | N/A |
| The famous Cea’s spanner crab lasagne with a creamy crustacean sauce | N/A |
| Lamb rack “Bohémienne style”, lemon thyme jus, butternut & cumin puree | N/A |
| Free range duck 18hours braised with potato & leek “Alsace Baeckeoffe” | N/A |
| Grain fed beef tenderloin chargrilled, Ratte pomme frites & two pepper sauce - supplement | $6.0 |
Spring Special Lunch Menu - Desserts
| Jivara chocolate “Marquise”, salted caramel, passion fruit & white chocolate ice cream | N/A |
| Crème brûlée with Tahitian vanilla bean, cassonade crispy pastry | N/A |
| Floatting island « œuf a la neige » & new season mango | N/A |
| Warm goat cheese cocotte, walnut & mascarpone | N/A |
Menu Disclaimer
Nearby French restaurants
| Name | Cuisines |
|---|---|
| Lutece Bistro & Wine Bar | French |
Below you'll find samples from menus of places nearby.
Nearby sample menus
Domino's Pizza (sample menu)
| FIRE BREATHER - Ground beef, Italian sausage, jalapenos, pepperoni, fresh tomato, red onion & mozzarella topped with chilli flakes | n/a |
| BANGERS & BEEF - Ground beef, Italian sausage, mozzarella on a BBQ sauce base | n/a |
| BEEF & ONION - Ground beef, red onion & mozzarella on a BBQ sauce base | n/a |
| AMERICANO - Pepperoni, mushrooms & mozzarella | n/a |
| CHEESY GARLIC PIZZA - Mozzarella, & garlic sauce on a crème fraiche base, topped with oregano | n/a |
| SPICY VEG TRIO - Baby spinach, fresh tomato, red onion & mozzarella topped with chilli flakes | n/a |
| HAWAIIAN - Smoked leg ham, pineapple & mozzarella | n/a |
| CHICKEN & FETA - Seasoned chicken, baby spinach, feta cheese, cherry tomatoes, olives & oregano with garlic sauce | n/a |
| Clean Here for the full menu for Domino's Pizza |
McDonald's Family Restaurants (sample)
| Sausage & Egg McMuffin - A hard-hitting combo of egg, a beef sausage patty and melting slice of cheese on a classic English muffin. Served warm and tasty | n/a |
| Crispy Chicken & Spicy Mayo McWrap - The new scrummy Chicken & Spicy Mayo McWrap™. With crispy 100% Australian chicken & ingredients like juicy tomatoes, crunchy cucumbers & tantilising spicy mayo | n/a |
| Barbeque Sauce | n/a |
| Strawberry Sundae | n/a |
| Hotcake Syrup | n/a |
| Crispy Chicken & Aioli McWrap - The new delicious Chicken & Aioli McWrap™, with ingredients like crispy 100% Australian chicken, juicy tomatoes, all wrapped up in a warmed tortilla | n/a |
| Bacon & Egg McMuffin® - Wholemeal - A hot brekkie made compact. A perfectly cooked egg, deli style bacon and a slice of cheese, cased in a toasted, warm wholemeal English muffin | n/a |
| Grilled Chicken Bacon Deluxe Burger - Made with 100% Aussie chicken breast, sizzling bacon, creamy garlic aioli, cheddar cheese, fresh cos and iceberg lettuce and tomato in a chilli and chive topped b | n/a |
| Clean Here for the full menu for McDonald's Family Restaurants |
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 |
|---|---|
| Tai Pak Chinese Take Away Food | Asian, Chinese |
| Costa's Takeaway | Takeaway Food |
| Ewing Road Takeaway | Asian, Chinese |
| Red Gum Oriental Takeaway | Asian |
| Parklands Fish 'N' Chips | Fish & Chips, Seafood |
| Bardon Oriental Chinese and Vietnamese Restaurant | Vietnamese, Asian |
| Outlook Deli | Cafes |
| Avanti Cafe & Pasta | Italian, Cafes, Pizza & Pasta |
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Click here to send us an updateRestaurant Details
- Location
- Bardon
- Type
- Restaurant
- Service
- Table Service
- Price
- $20-$30
- Phone
- 0731611858
- Fax
- Address
- 1/ 60 Macgregor Tce, Bardon, QLD, 4065, Australia
- Features
- Dine in, Takeaway, Cash, EFTPOS, Visa, Mastercard
- Cuisine
- French
- Website
- http://www.lutece.com.au
Lutece Bistro & Wine Bar
French Cuisine - Offering traditional French Fare.Restaurant - Wine Bar - FunctionsA La Carte, Award Ceremonies, Club Events, Corporate Events, Fund Raisers, Private Parties, Promotions, Receptions, Sporting Events, Wine Tastings, Anniversaries, Birthdays, Bridal Showers, Bucks Parties, Christenings, Christmas Parties, Cocktail Parties, Engagements, Hens Parties, Honeymoons, Valentine’s Day, Weddings, Bar, Wine Bar
Opening Hours
The opening hours for Lutece Bistro & Wine Bar are coming soon
