Petite Maison

In the 1960s, we recreated a curry menu that was actually served at a restaurant near the Opera House during my training period in France. The French do not have a culture of eating curry like the Japanese, but it was very popular at the time and was served as a meat course. The meat is selected free-range chicken. It is paired with a sauce made from broth that has been sautéed separately by ingredient. This is a refined and creamy curry that brings out the flavors and textures of the ingredients.

Made with broth from lobster and fish bones, combined with a French curry sauce. You can experience the sweetness and complex flavors of various seafood such as shrimp, fish, and mussels.

This dish features a smooth filling made with fresh cream and Calpis butter, combined with our signature crust, topped with Gruyère cheese (or Comté) and baked to perfection. It is a menu item adapted from a recipe learned at a luxury hotel in France. We offer either homemade bacon or dried mackerel as a daily special.

We have marinated the Tasmanian salmon, said to be the most delicious in the world. This dish features the sweetness of the salmon and the flavor of herbs, making it addictive.

Cream spaghetti with fresh tomatoes and homemade bacon.

The beef cheeks are simmered until they are tender enough to fall apart with chopsticks. The moist cheeks and the rich aroma of red wine fill your mouth.