144 Nicholson Street, Fitzroy [see map]
Lunch Friday & Saturday
Dinner Tuesday to Saturday 5pm until 10pm
General enquiries (reply within 2 days)
dine@monamirestaurant.com.au
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ENTREE
Canadian deep ocean scallop ceviche with salmon roe on a mild horseradish emulsion GF 27
NZ King saumon gravad lax, lemon sauce gribiche and cucumber spaghetti GF 25
Poached beetroot on goats curd floating in Autumnal gaspacho GF V 24
French Foie Gras grilled on a buttered crouton with red cabbage jam 29
Greek goats curd double cooked soufflé floating in parmesan spiced cream and chives V 28
PRINCIPAUX:
Linguini
Porcini & Swiss Brown mushrooms with vegetable nage & crème fraiche V 29
Crayfish bisque, scallops, king prawns and NZ king salmon GF 49
Poisson
Fish of the day pan sauté fillet with buttered macadamias with potato Lyonnais GF MP
Canard
Poivre – Roasted duck breast cracked black pepper, VSOP brandy, cream GF 47
Truffle - Duck leg confit with fresh mushrooms, fennel, nage and truffle GF 45
Citron - Duck leg confit with braised red cabbage, lemon demerara toffee GF 45
[All ducks served on Paris smash]
Boeuf
High country grass fed Black Angus’ minute’ steak [150g] grilled medium rare, served with truffle butter, Lyonnais potato and garlic buttered beans GF 48
Avec
Pain – House made sesame encrusted bread, truffle butter V 8
Salade - Spinach, tomato, cucumber, red onion and radish in vinaigrette & roasted sesame. 9
Champignons - Pan sauté Swiss Brown mushrooms in butter and herbs 13
Haricots – Classic French green beans steamed and served with garlic butter 11
DESSERT:
Fromage – Please see the mirror for today’s selection
Crème Brulée – French vanillé crème brulée, passion fruit smear GF V 16
Crêpe Almonde – Traditional crepes with toasted almonds and Amaretto 18
Omena Piirakka - Finnish apple tart - cloudberry ice cream V 17
Affogato – espresso, vanilla ice cream and liquor of choice GF V 16
Our boutique bistro’s continuing focus is to produce tasty, light and elegant meals made with long extraction sauces and eyes shut ‘world’ tastes encompassing both balanced flavours and complimentary textures. To try and achieve this we research [read steal] ideas and techniques from all parts of the planet.
We do not add additional and/or hidden charges just for using a credit card.
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