Philippe

Event alert‼️ Bookings are now open for our New Year’s Eve Seafood Dinner.
A 5 course seafood menu by Chef Philippe with live entertainment by jazz vocalist
$260pp food only.
https://www.philipperestaurant.com.au/events
More details to come.

We have two special wines available for purchase.
$30 for single bottle or $25 for two or more.

𝐏𝐡𝐢𝐥𝐢𝐩𝐩𝐞 𝐂𝐚𝐛𝐞𝐫𝐧𝐞𝐭 𝟐𝟎𝟏𝟗
This exquisite blend of Cabernet Sauvignon, Merlot, Petit Verdot, and Malbec is sourced from the Sunshine Creek vineyards in the Yarra Valley. Wines from these vineyards have been rated an impressive 95 points in the James Halliday Wine Guide.

𝐏𝐡𝐢𝐥𝐢𝐩𝐩𝐞 𝐒𝐡𝐢𝐫𝐚𝐳 𝟐𝟎𝟏𝟖
Crafted exclusively for us by the renowned M. Chapoutier family from the Rhône Valley in France, this Shiraz is made from grapes grown on the Mathilde vineyards in the Pyrenees region of Victoria.

Please contact the restaurant to purchase.

Say 👋 to who will be working with chef Philippe for the next six months.

Welcome to Melbourne!

A special dinner with Philippe Mouchel and chef Dan Arnold. Dan is the proprietor of the award winning Restaurant Dan Arnold in Queensland and Australia’s candidate for the Bocuse d’Or competition which will be held in Lyon, in January 2025. Philippe is team Australia’s coach. The dinner is a fund-raiser for the team.

Join us on Monday 18 November for a five course dinner with matched wines at $210 per person. More details about the menu will come, but this event is sure to sell out very quickly.

Book now via link in bio.

Beautiful white asparagus from Tasmania with an orange Hollandaise is on special. Come by soon.

Canard à la presse. Plated for sharing by your table.

The classic dish Le canard à la Rouennaise à la presse, also known as Pressed Duck, is designed to be shared. Roasted duck breast with seasonal garnish, sauce of the pressed duck juices is prepared table-side and finished with Cognac and duck sauce. Please pre-order with at least 24 hours notice by calling the restaurant.

Our “fish of the day”. Snapper with a bouillabaisse-style broth and rouille.

Our house made pâté en croute. With pork, venison, chicken, mushrooms, pistachio nut and pickled crudités.

Our signature rotisserie chicken breast with brioche and truffle stuffing with chicken leg confit with potato foam.
On the à la carte menu for lunch and dinner.

Have you had one of restaurant manager Tim’s martini?

The Westholme grade 9 wagyu rump cap, 350g, with Parisienne mash. Cooked in our Japanese and Blue Mountain charcoal grill.

This is the last week for our traditional cassoulet. If you need a final cassoulet fix for 2024 book now and call to confirm availability. Cassoulet is available in individual serves as well as for the table.

Our traditional cassoulet is made with Toulouse sausage, pork ragout, duck confit and haricot beans. It’s the same recipe created when chef Philippe and André Pachon celebrated cassoulet week in 2019.

Thank you for the inclusion!
🙏🏼

Our traditional cassoulet will be available every day while the weather is cold. It is available in individual serves as well as for the table.

It is made with Toulouse sausage, pork ragout, duck confit and haricot beans. It’s the same recipe created when chef Philippe and André Pachon celebrated cassoulet week 2019.

Fish of the day. Local snapper with apple and onion chutney and Normandy sauce.

Our annual Cassoulet dinner. Hosted by with wines by Thomas Gisbert of

𝐌𝐄𝐍𝐔:
Bourride de grosses crevettes, navarin de légumes d’hiver
Bourride of Jumbo prawns from the gulf of Carpentaria,
winter vegetables navarin
2022 𝘾𝙝𝙖𝙞 𝙎𝙖𝙞𝙣𝙩 𝙀𝙩𝙞𝙚𝙣𝙣𝙚 𝘾𝙤𝙩𝙚𝙖𝙪𝙭 𝙙𝙪 𝙌𝙪𝙚𝙧𝙘𝙮 𝙧𝙤𝙨é 𝙨𝙚𝙘
Le pâté en croûte de chevreuil, chicken aux truffes et foie gras
Venison and chicken pâté en croûte with foie gras and local truffle
𝙉𝙑 𝘿𝙤𝙢𝙖𝙞𝙣𝙚 𝙙𝙚 𝘽𝙧𝙞𝙣 𝙈𝙖𝙪𝙯𝙖𝙘 𝙈𝙚𝙩𝙝𝙤𝙙𝙚 𝙏𝙧𝙖𝙙𝙞𝙩𝙞𝙤𝙣𝙣𝙚𝙡𝙡𝙚 𝙨𝙥𝙖𝙧𝙠𝙡𝙞𝙣𝙜

Le Cassoulet “André Pachon”
Created by Chefs Philippe and André when he visited in 2019.
André is Japanese ambassador of the l’Académie Universelle du Cassoulet
2020 𝘿𝙤𝙢𝙖𝙞𝙣𝙚 𝙇𝙖𝙗𝙧𝙖𝙣𝙘𝙝𝙚 𝙇𝙖𝙛𝙛𝙤𝙣𝙩 𝙑𝙑 𝙈𝙖𝙙𝙞𝙧𝙖𝙣
2022 𝘾𝙝𝙖𝙞 𝙎𝙖𝙞𝙣𝙩 𝙀𝙩𝙞𝙚𝙣𝙣𝙚 𝘾𝙤𝙩𝙚𝙖𝙪𝙭 𝙙𝙪 𝙌𝙪𝙚𝙧𝙘𝙮 𝘾𝙖𝙗𝙚𝙧𝙣𝙚𝙩 𝙛𝙧𝙖𝙣𝙘 𝙗𝙡𝙚𝙣𝙙

La tarte a la rhubarbe et aux marrons, sorbet cassis
Rhubarb and chestnut tart, blackcurrant sorbet
2022 𝘾𝙖𝙢𝙞𝙣 𝙇𝙖𝙧𝙧𝙚𝙙𝙮𝙖 𝙅𝙪𝙧𝙖𝙣𝙘𝙤𝙣 𝙢𝙤𝙚𝙡𝙡𝙚𝙪𝙭

frenchfood

Bookings are open for our annual truffle dinner!
Link in our bio.