Be aware that minimum spend will apply on week-ends, and pick season nights.

Plus only the three course options will be available on week-ends and Pick season nights.

You will find below some suggestion and pricing.

FOR LUNCH, we can organise a two course Lunch, Entree and Mains for 25.0 per head for the food with a Room fee of 33.0 to have it private with dedicated waitering, and a three course Lunch for 30.0 with the same Room fee. Have a look at our Lunch menu on the menu page of this website to know more about some possible combinations. Would you like something more elaborate, all options described below for dinner can also apply.

FOR DINNER parties, we offer the following possibilities:
(Note that on Fridays and Saturdays we only accept three courses options)

1 - Le Petit menu:

2 Courses for 36.0 (Entree and main)
3 Courses for 44.5
Room fee of 50.0 to have it private with dedicated waitering. (waived for large group)

Menu Suggestion:
Entree: Platter of Amuse bouche for all guests
Mains: Choice between:     Minute Steak / Salmon of the day / Ravioli of the day / Boeuf Provencale
Dessert: Chocolate Mousse or Ice Cream or Ile flottante

2 - Le Grand Menu:

2 Courses for 39.5 (Entree and main)
3 Courses for 52.5
Room fee of 50.0 to have it private with dedicated waitering. (waived for large group)

Menu Suggestion:
Entree: Gourmet Tasting platter for all guests
Mains: Choice between:     Steak au Poivre / Whiting or Blue Eye fillet of the day / Vegetarian Millefeuille / Duck Confit
Dessert: Tarte du jour or Profiterolles or Creme brulee

3 - Le Menu de Fete:

2 Courses for 49.5 (Entree and main)
3 Courses for 59.5
Room fee of 60.0 to have it private with dedicated waitering. (waived for large group)

Menu Suggestion:
Gougere on Arrival
Entree:    Choice between:     6 Warm oysters in Champagne - Seafood Millefeuille - Moules Marinieres - Charcuterie Platter
Mains:     Choice between:     Pave a la Bearnaise / St Pierre (John Dory) fillet of the day / Vegetarian Millefeuille / Duck Breast with Cherries in Kirsh sauce
Dessert:   Choice between:    Creme brulee - Cheese Platter - Chocolate Fondant - Dessert creation of the chef

4 Le Menu Royal:

6 Courses for 99.5
Room fee of 100.0 to have it private with dedicated waitering. (waived for large group)

Maximum 22 people.

Menu Suggestion:
Gougere Bourguignonne on Arrival
1st Course:    Tomato water demi tasse
2nd Course:    Canadian St Jacques with Fresh artichokes and Taragon butter
3rd Course:    In house Saumon qui fume
4th Course:    Pave a la Bearnaise
Mini trou Normand (Green apple sorbet with green apple liquor)
5th Course:    Cheese Platter
Dessert:         Assiette de Degustation de desserts (3)

You may also want to organise "YOUR OWN DINNER PARTY" at Chez Olivier.
Call Olivier on 0438 357 099 to know more about this interesting concept which may help you experience a fantastic night at a Budget price...