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Sunday Lunch & Dinner No BYO Charges !!

classic French cuisine

Sydney’s French-dining institution

LE NOURRITURE / THE FOOD

Appetizers / Snacks

Black River Oscietra Caviar w Mascarpone, Cornichon, Chives & Crostini
185
6/12 Sydney Rock Oysters Natural w Lemon & Mignonette (shucked to order)
40/90
Pot of Salmon Mousse w French Baguette
28
Pan Seared Scallops w Cauliflower Purée & Hazelnut Butter
39
Chicken Liver Parfait w Confiture de Figues & Red Onion Confit
32
Garlic Prawns w Prawn and Chilli Bisque & Baguette
42

Entrée/ Entrees

Classic French Onion Soup w Comte Cheese
29
Twice Baked French Onion Soufflé w Truffle Butter & Petit Baguette 
38
Salmon Tartare, Lime Caviar & Dill Essence w Cherrywood Smoke
38
Macleay St Bistro Organic Grass Fed Eye Fillet Steak Tartare w Mini Baguette
40/60

Plats/ Main Courses

Steamed Black Mussels in White Wine, Thyme, Garlic, Parsley & Cream, w French Fries
46
Pan Fried King Ora Salmon w Asparagus, Pea Puree, Salmon Roe & Beurre Blanc
56
Steak Frites w Mixed Leaves & Pear Salad (Wagyu MB9+ 250g) +$4 Green Peppercorn Sauce
62
Pan Rendered Fillet of Duck Breast w Kipfler Potatoes, Peaches, Eschallots & Armagnac Jus
54
Lamb Backstrap, Goat Cheese, Basil Pistou, Heritage Carrots & Lemon Thyme Jus
66
Organic Grass Fed Eye Fillet w Fresh Parsley & Sauce Au Poivre (200g) & Paris Mash
68
Organic Grass Fed Chateaubriand w Béarnaise Sauce, Chunky Potatoes & Green Beans for Two 
182

Salade/ Salads

Mixed Rouge, Beetroots w Marinated Goats Cheese, Candied Walnuts & Leaf Salad
36
Mixed Leaves, Green Pear & Parmesan w Tarragon Vinaigrette
28

Sides

Buttered Green Beans w Eschallots
18
French Fries                                        
14
Pomme Purée                                    
18

Desserts

Classic Macleay St. Bistro Crème Brûlée
28
Profiteroles à la Crème de Vanille w Warm Chocolaté Sauce
28
Dark Chocolaté Fondant w White Chocolaté Centre and Vanilla
28
Tart au Citron w Crème Fraiche
28
House Made Chocolate Truffles x 4
20

Cheese Platter

Three Cheeses; Confiture de Figues & Red Onion Confit House made Lavosh
44
Crémeux de Bourgogne Cheese from Burgundy France,
Cheddar Cheese from Warrnambool Victoria, Australia
Comte Cheese from Jura, France

Saturday & Sunday Roast for Two

Roast Chicken Breast, Baked Pumpkin, Roasted; Eschallots, Carrots & Potatoes ($45pp)
90
Sauce: Pot of Eschallot, Mushroom & Thyme Infused Cream Sauce
6

LE BOIRE / THE DRINKS

Biere/ Beer

Peroni Nastro Azzuro Lager, Italy
13
Coopers Green Pale Ale, Australia
13
Kronenbourg 1664 Pale Lager, France
15
Heineken 0.0 Non-Alcoholic, Netherlands
10

Non-Alcoholic

Dry Ginger Ale Zero Sugar / Lemonade 
6
Coke Cola / Coke Zero
6
Pineapple Juice / Cranberry Juice
6.5

Eau Minérale/ Mineral Water

Sparkling Mineral Water–Sanpellegrino
12
Still Mineral Water – Evian, France
12

Café / Coffee & Thé / Tea

The Blind Coffee Roaster Blend Coffee 
6.5
Peppermint, French Earl Grey, Green
6.5
 English Breakfast, Lemon & Ginger
6.5

Carte de Cocktail / Cocktails

French Martini – Chambord, Vodka, Pineapple Juice
26
Caprioska - Vodka, Lime, Sugar Syrup
26
Cosmopolitan - Vodka, Cointreau, Cranberry Juice, Fresh Lime
26
Margarita – Tequila, Cointreau, Fresh Lime
26
Gin/Vodka Martini – Lemon Twist/Olive/Dirty (House: Tanqueray) +$10 Hendricks / (House: Sky) + $10 Grey Goose
26
Espresso Martini – Vodka, Kahlua, Espresso
26
Negroni – Gin, Campari, Martini Rosso
26
Whiskey Sour – Bourbon, Lemon, Egg White, Sugar Syrup
26
Mojito - Rum, Mint, Lime, Soda Water, Brown Sugar
26

Cocktails with Champagne

French 75 – Gin, Champagne, Lemon
26
Aperol Spritz – Aperol, Champagne, Soda
26
Kir Royal or Chambord Royal – Champagne, Crème de Cassis/ Chambord
28
Mojito Royal – Champagne, Rum, Mint, Lime, Sugar Syrup
26

Champagne

Cremant de Bourgogne, Blanc de Blancs, Bourgogne, France
24/90
Pol Roger, Champagne, France
34/185

Vin Blanc / White Wine

2025 Watervale, Riesling – Organic, Clare Valley, South Australia
22/88
2025 Catalina Sounds, Sauvignon Blanc, Marlborough, New Zealand 
22/88
2024 Louis Latour, Chardonnay, Burgundy, France
24/98
2025 Santa Margherita, Pinot Grigio, Alto Adige, Italy
23/92
2025 Mt. Diffuculty, Pinot Gris, Bannockburn, New Zealand
23/92

Vin Rouge/ Red Wine

2024 Louis Latour, Pinot Noir, Burgundy, France
26/105
2024 Don David, Malbec, Calchaqui Valley, Argentina
22/88
2024 Chris Ringland, CR series, Shiraz, Barossa, South Australia
24/92
2024 Riddoch, Cabernet Sauvignon, Coonawarra, South Australia
24/92
2022 E. Guigal, Cotes Du Rhone, Grenache Mourvedre Syrah Rhône Valley, France
32/124
2022 Telegramme, Chateauneuf Du Pape, Rhône Valley, France
/288

Vin Rosé/ Rosé & Dessert Wine

2024 Saint Louis Rosé, Provence, France
22/88
2019 Calvet, Reserve Du Ciron, Sauternes, France 
24/98
2022 De Bortoli, Noble One, Botrytis Semillion, Bilbul, Australia
22/88

Lunch Offer


Weekdays and Saturday Lunch only
ANY 2 COURSES
$75.00
Valid with booking prior to dining

This offer is valid on all entrees, mains and desserts,
However, the following menu items are excluded:
Caviar
Chateau Briand
Saturday and Sunday Roast
This offer is valid on all entrees, mains and desserts,
However, the following menu items are excluded:
Caviar
Chateau Briand
Saturday and Sunday Roast

Lunch offer is valid on:
Tuesday Lunch
CLOSED Wednesday Lunch – Dinner from 5:30pm
Thursday Lunch
Friday - Lunch
Saturday - Lunch
Sunday – NO OFFER; open for Lunch and Dinner

Normal trading hours
LUNCH - 6 DAYS from 12:30pm (no lunch on Wednesdays)
DINNER – 7 DAYS from 5:30pm

B.Y.O Wine only – Monday to Saturday $14 per bottle,
Sunday there is NO CHARGE for BYO for Lunch or Dinner
For bookings please call 02 9358 4891
Or email reservations@macleaystbistro.com.au
MACLEAY ST. BISTRO ESTABLISHED 1982 CELEBRATING 43 YEARS IN 2025

Functions & Events

Functions Events Menu - $125 Per Person
Entrée/ Entrees
Chicken Liver Parfait w Confiture de Figues & Onion Confit

Twice Baked French Onion Soufflé w Truffle Butter & Petit Baguette

Garlic Prawns w Prawn and Chilli Bisque w Baguette

Mixed Rouge & Golden Beetroots w Marinated Goats Cheese, Candied Walnuts & Leaf Salad
Plats/ Main Courses
Pan Fried King Ora Salmon w Asparagus, Pea Purée, Salmon Roe & Beurre Blanc

Pan Rendered Fillet of Duck Breast w Peaches, Eschallots & Armagnac Jus

Organic Grass Fed Eye Fillet w Fresh Parsley & Sauce Au Poivre (200g)

Chef’s Vegetable Platter 
Sides for the table
Buttered Green Beans w Shallots

French Fries 
Desserts
Classic Macleay St. Bistro Crème Brûlée

Profiteroles à la Crème de Vanille w Warm Chocolate Sauce

Affogato: Vanilla Ice Cream w Warm Espresso & Frangelico 
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