Brasserie l'Entrecôte in Pymble Menu

Currently there is no menu available for Brasserie l'Entrecôte in Pymble. We are continuously adding menus, so check back soon!

In the meantime feel free to browse our other menus within Pymble below.

Nearby European restaurants

Name	Cuisines
Brasserie l'Entrecôte	French, Steakhouse, Gluten Free, European, Steak

Below you'll find samples from menus of places nearby.

Nearby sample menus

Domino's Pizza (sample menu)

CHICKEN & FETA - Seasoned chicken, baby spinach, feta cheese, cherry tomatoes, olives & oregano with garlic sauce	n/a
BEEF & ONION - Ground beef, red onion & mozzarella on a BBQ sauce base	n/a
DESIGNA - Up to 4 toppings included. Additional toppings attract a surcharge	n/a
TANDOORI CHICKEN - Seasoned chicken, Tandoori spices, fresh tomato, red onion, capsicum, topped with a mint & coriander sauce	n/a
VEGORAMA - Capsicum, mushroom, baby spinach, red onion, fresh tomato, oregano with garlic sauce	n/a
AMERICANO - Pepperoni, mushrooms & mozzarella	n/a
SPICY PRAWN - Prawns, fresh tomato, red onion, capsicum, topped with spicy harissa sauce & chilli flakes	n/a
HOT CHILLI BEEF - Ground beef, red onion, capsicum & mozzarella topped with buffalo hot sauce & chilli flakes	n/a
Clean Here for the full menu for Domino's Pizza

Popular Menu Items

Name	Description	Cuisines
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
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
Bouillabaisse	A rich and deep fish stew made from virtually any fish that you can find, originally made by the Breton and Normandy fisherman at the end of a days’ catch.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
Rib-Eye Steak	The rib eye is served just plain grilled, or with an accompaniment of sauces such as peppercorn, garlic butter, or pizzaiola (tomato, herbs, onions). Many steak houses have an open grill where you can see your steaks being cooked.	Steak
Fillet Steak	One of the most expensive steaks, but a good one is well worth it. Restaurants will recommend that you never have it ‘well done’ and at the most, medium rare, to enjoy the real soft texture and flavour of the meat. Frequently served with simply butter and herbs, either pan fried or grilled, you can still choose from a selection of sauce which are charged extra. Peppercorn or ‘Diane’ sauce (mushrooms, finely diced shallots and wine) are the most popular sauces. Served with chips and grilled tomatoes, mushrooms and occasionally onions.	Steak
Wagyu Beef	Served in top restaurants, this unique cut and reared piece of beef is the supreme of fillet steak. Tender to cut, it melts in the mouth due to the marbling effect in the meat. Generally not served with any sauce, as this is felt to impose upon the flavour of the beef. Almost always served rare.	Steak
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
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
Sirloin	Look for the Angus Sirloins, they are packed with flavour and when hung and cooked well they are utterly delicious. Look for the great side dishes to go with a sirloin. Duck fat chips or potato gratin work well or a juicy tomato salad.	Steak
Rump Steak	Rump steak is the most versatile of the steak cuts and can be found in most Steak houses in the country. Usually devoured by hungry men, the rump steak should be aged and never over cooked as it will toughen up and go chewy. Most restaurants will serve the eye of the rump which is the most ideal for char grilling, pan frying and barbecuing. It's an outstanding piece of meat.	Steak
Venison	Venison Steak meat is tender with a velvet like texture and subtle flavour. Cooked simply but with amazing flavours, venison is a memorable dish. Look out for it on menus and you will find such parings as liquorice, cherry, raspberries and blueberries.	Steak
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
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
Red Wine	Any steak dish deserves a full flavoured red wine, and choices with a good steak would probably be a Rioja or a deep and crisp Cabernet Sauvignon. The more flavour in the steak, the more the tannin in the wine is affected and lessened, so a wine strong in tannin can become more palatable with a juicy marbled steak.	Steak
English Ale	A very good English ale can be drunk with steak and in fact is very popular. ‘Real Ales’ in the UK are known throughout the world for the smoothness and flavour and are a great accompaniment for any beef dishes if you do not happen to enjoy wine. A limited amount off ‘froth’ on the top of the ale will signify a good ‘pour’.	Steak

Nearby restaurants

Name	Cuisines
Pavlova Pantry	Bakery
Hugo's at Pymble
The Wicked Mexican	Mexican
Gaon Restaurant	Japanese, Korean
Tables Restaurant-1047
Pymble Gourmet Food	Delicatessens
Pymble Gourmet Foods	Takeaway Food
Peking Inn In Pymble	Chinese

Wrong info?

Notice wrong information? Help us keep everything about Brasserie l’Entrecôte up to date.

Click here to send us an update

Restaurant Details

Location: Pymble
Type
Service
Price
Phone: 0280212433
Fax
Email
Address
Features: Visa, Mastercard, American Express, Romantic, Wheelchair accessible, Business meetings, Reservations, Bar Scene, Seating, Highchairs Available, Street Parking, Free Off-Street Parking, Serves Alcohol, Child-friendly, Full Bar, Waitstaff, Wine and Beer, Groups
Cuisine: French, Steakhouse, Gluten Free, European, Steak
Website

Opening Hours

The opening hours for Brasserie l’Entrecôte are coming soon