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Cru

  • Freshly shucked oysters, natural or with condiments$5 ea
  • Ox heart tomato, buffalo curd, basil, rye crisps$18
  • Hiramasa Kingfish, wakame, ponzu, shallots$12
  • Steak tartare, kohlrabi remoulade, quail egg, potato crisps$26

Petite

  • Tasmanian bush pepperberries liver parfait, croutons$14
  • Croque Monsieur with Gypsy ham, cheese and smoked Morteau sausage$15
  • Six escargots with roasted garlic, almond butter and mouillettes$16
  • Calamari, fennel, radish, capers, romesco sauce$24

moyen

  • Small soup on a daily inspiration$MP
  • Salt baked beetroot, witlof, macadamia$24
  • Parisienne Gnocchi, spinach, pine nuts$25
  • Piccata of chicken livers, bacon, balsamic, fresh pappardelle and watercress$25

plat principal

  • La Pôchouse from our family village: oven baked deep sea rockling with mushrooms, bacon, white sweet onions and sorrel, natural cooking juices$40
  • Spatchcock with mustard crust, butter savoy cabbage, bacon, 42 a devil sauce of pepper and verjuice$42
  • Poisson du jour colbert, fennel, school prawns, tartare sauce$42

steak frites

  • Victorian Southern Ranges 250g eye fillet$49
  • Victorian Southern Ranges 300g scotch fillet$49
  • Choice of peppercorn sauce, café de paris butter, gitan dressing$

à coté

  • Pomme frites$9
  • Salade du Jardin$9
  • Steamed seasonal vegetables$10
  • Gratin Dauphinois: potato and cheese gratin with garlic$11
  • Extra basket of bread and french butter$3

Formule Express Lunch Gitan

  • Entree + Plat Principal from our Formule Express Menu$45
  • Entree + Plat Principal + A Glass of House Wine$55

Blackboard Specials

Seasonal dishes are available from our weekly rotating specials board.

*Bistro Gitan will not take responsibility for any illness caused by the use of nuts. Please inform your waiter if you have any food allergies or dietary requirements.

All credit card payments are subject to a 1.5% surcharge.

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