At Chez Olivier we claim to be the only "Frozzie" restaurants in Australia where we are combining traditional French cooking techniques and traditional dishes with our own interpretation of Australia, and using nearly exclusively Australian ingredients.
Of course you'll find in our menu most of the expected traditionals like Snails in garlic butter, Salade Nicoise, Pissaladiere, Bisque alongside some genuinely French Coq au vin, Bouillabaisse or Steak au Poivre. but we advise you to have a thorough look at the document you can get by clicking below as it is full of surprises.
MENU GOURMAND
Our LUNCH MENU is also very attractive with Some Entrees at 10, Mains at 18 and desserts at the same price of the entrees. Combine an entree and a main for $25.0 only and what about three courses for 30 only. Click on the link below and have a look for yourself at what we think is the best deal in the Southern Hemisphere.
LUNCH A PRIX FIXE
And if you think that is a good deal what about our "Beat the crisis offer!"
A three course dinner at Chez Olivier for 38.5
Come any Sunday to Thursday to any of our venues to enjoy one of the following menus described here:
DINNER A PRIX FIXE (second page)
With our second venue and our moving in much larger facilities we are now able to offer some take away food during our opening hours so please print out the take away menu you can get below and stick it on your Empty fridge...
TAKE AWAY MENU.
We are trying to have an interesting selection of wines with Classics from both France and Australia. Have a look at the link below to view our wine list. For the extended Wine by the glass offer that we put together you can have a look a the second page of our Menu Gourmand.
WINE LIST - CARTE DES VINS
If you are more interested by our Function rooms and want to entrust us that special night of yours Browse to our Functions & Group bookings page.
Cassoulet a la Jacky
Traditional dish from Toulouse region with our duck confit, with a contemporary twist, served piping-hot in a mini-casserole dish ... 36
Jarret de Veau a la Maroccaine
Braised veal shank with couscous and Moroccan sauce, served in a most spectacular way ... 30
We recommend to match these dishes with the following wines:
Chateau de Malleret Bordeaux 2005, Haut Medoc, France - 15 / 75. Château de Malleret is located next to the village of Pian Medoc in Bordeaux, and its terroir is reputably one of the oldest in the area. The wine is garnet-red and lusciously transparent. It is elegantly fragranced, with a nose of red fruit, opulent flavour, and subtle combination of tannins with delicate notes of spices and humus. We heartily recommend it with the above dishes, as well as with lamb, game, or cheeses.
Heathcote II Shiraz 2005, Heathcote, Vic - 80. Heathcote II us the product of two individuals, Peter Rosdal and Lionel Fluttom and is all about producing premium red wines of the highest quality. The grapes from their boutique Heathcote winery are picked when they are completely ripe, resulting in fully developed flavours, rich colours, and softer tannins. James Halliday gave it 93 points, and described it as “red fruit characters [with] beautiful texture, … the finish is long and dry with hints of dark cherries”.
FROM OUR SOMELLIER - WINES OF THE MONTH:
2004 Château Petrus Gaia Grand Vin de Bordeaux, Bordeaux, France - 70
The Petrus Gaia vineyard is located on the right bank of the Dordogne River in Bordeaux, on the property which traces its history back to the late 14th Century. The wine is a sophisticated mix of mature Black Merlot grapes (85%) with Cabernet Franc (15%). Their annual production is reasonably small, so we are pleased to offer this rare drop at Chez Olivier. The nose is dominated by flavours of fresh raspberry, blackberry and strawberry, and complemented by delicate notes of vanilla. The mouth is very elegant, tannins are pure and silky. The wine received 90 points from the international wine expert, Robert Parker.
2007 Etienne Boileau Chablis, Domaine de Chardonnay, Bourgogne, France - 59
Domaine de Chardonnay in the famous Chablis region in the heart of Burgundy was established by Etienne Boileau and his team in 1987. Their full and flavoursome Chablis exhibits crisp lemon acidity and nicely developing toasty notes. The flavours broaden to fresh herbs, nuts, nougat and honey. This wine leaves on your tongue a delicate chalky mouthfeel, a trademark of this expression of Chardonnay. Robert Parker awarded 91 points to older vintages of this wine; and a reviewer recently commented: “for all my years working in restaurants, my involuntary reaction when drinking wine like this is to begin craving molluscs and sweet and salty seafood.” To this, we may add white meat, salads, vegetarian dishes, and cheese.
2006 M. Chapoutier Muscat de Beaumes de Venise, Rhone Valley, France - 16 / 49
The name Chapoutier has been present in the Rhone Valley since 1808. Michel Chapoutier, the seventh generation representative of this wine‐making family, is a strong believer in the bio‐dynamic cultivation of wine: “Let the soil speak, express the terroir, and its vintage.” The muscat comes from the famous Beaumes de Venise region north of Avignon, and grapes are picked for this wine only when fully ripened. The drop is bright and intense, golden yellow in colour. The nose is rich and powerful, with aromas of candied fruits, lichee and flowers; the mouth is well-balanced and long-lasting. This wine is best served chilled, and is a perfect accompaniment to a variety of desserts, sorbets, and cheeses – or on its own as a beautiful aperitif.
INTRODUCING - NEW DESSERT ON THE MENU!
Cafe Gourmand
Your choice of coffee with a delectable selection of bite-sized treats - 9.5
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