St Tropez Restaurant

DAYS OF BUSINESS

Mon - Thu:	18:00 to 23:00
Fri:	11:30 to 14:00 18:00 to 23:00
Sat:	18:00 to 23:00

Latest User Reviews

"very impressed; will recommend to others :)" more reviews

Chef	Jean-Christophe Varnier -
Price Guide	Entrée $12 - $17.50, Main $27 - $29.50, Dessert $11.50 - $14.50
Payment Options	Cash, Amex, Visa, Mastercard, Diners, Eftpos
Features	$5 corkage Per-head, BYO (Wine Only), Licensed, Outside dining area, Secure parking, Wheelchair access
Ambience	Contemporary, Relaxed
Styles	Sit down
Suitable For	Birthday/Anniversary, Business lunch/dinner, Christmas party

Restaurant areas and private dining

Area name	Capacity seated	Capacity standing
Entire Restaurant	40	n/a

Lunch & Dinner

drink (doc)

set menu - $45 to $70 (doc)

Les Pains

Baguette: balsamic, Herbed Olive Oil ~ Baguette, Balsamic & Huile d’Olive aux Herbes

4.50

Garlic & Herb Bread: pain grillé à l’ail et aux Herbes

5.50

Les Entrées

St Tropez Fish Soup: garlic Croutons w Rouille & Emmental ~ Soupe de Poisson

13.00

Snails Baked in Their Shell: red Wine, Shallot & Garlic Butter ~ Escargots de Bourgogne ,6@/12@

15.00/ 27.00

Calamari in Provençale Tomato: ginger Coriander Jasmine Rice, Lemon Oil,Calamars,Ent / Mn

16.50/ 27.50

Chicken Livers in Balsamic Red Wine Jus: bacon & Mini Crouton Salad ~ Foie de Volaille , Ent/ Mn

16.50/ 28.00

Goat Cheese Tarte: w Tomato, Basil, Anchovy, Sweet Orange Dressing ~ Chèvre Chaud

17.00

Wild Mushroom & Spring Onion French Crépe: chablis cream sauce ~ Aumoniére de Champignons

17.00

Ravioli of Prawn: cashew & coriander, Citrus Fish Broth ~ Ravioli aux Crevettes Ent/ Mn

17.50/ 28.50

Venison Carpaccio: grana Cheese, Mushroom Risotto, Truffle Oil ~ Carpaccio de Chevreuil Ent/ Mn

17.50/ 29.50

Les Plats Principaux

Poulet Panné : pistachio Crumbed Chicken Breast, Haloumi Cheese Fondant, Green Beans

28.50

Poisson Normand : fish Char Grilled, Prawn & Mushroom Pilaff Rice, Mushroom Sauce, Lemon Oil

29.50

Porc au Cantal: pork Fillet in Bacon w Cantal Cheese, White Haricot Beans, Red Wine Rosemary Jus

29.50

Cassoulet: traditional White Bean Casserole w Garlic Sausage, Lardons, Duck Confit

30.50

Confit de Canard: 7 Spices Duck Leg Confit, Plum & Burgundy Jus, Chick Pea Purée

32.50

Carré d’Agneau: lamb Rack Thyme Herb Crusted, Red Onion Confit Potato Purée, Herb & Mint Jus

32.50

Filet de Boeuf: eye fillet - Your Choice of: Potato Gratin Dauphinois OR Pommes Frites

31.50

Sauces : *Red Wine Shallot Garlic Butter * Blue Cheese * Mushroom Chablis Cream Sauce

Les Accompagnements

White Haricot Bean Casserole: flageolets blancs

6.00

Seasonal Steamed Vegetables: légumes à la vapeur

6.00

Potato Mousseline & Truffle Oil : pomme purée

6.00

French Fries: pommes frites

6.00

Green Salad: salade

6.00

Tarte Tatin: traditional french apple tarte ~ Please order in advance, it takes 25mins to bake

St Tropez Desserts

Crème Brulée Lemon Zest: manuka honey & fig ice cream

11.50

Profiteroles Filled: w Cointreau flavoured Crème Patissière, Sauce au Chocolat

11.50

Lemon Merignue Tarte: lemon lime sorbet, vanilla anglaise

11.50

Tarte Tatin : traditional Apple Tarte baked Upside-Down, Vanilla Ice-Cream, Chantilly Cream(25mins)

13.50

Fromage Francais: St Tropez Platter of French Cheeses w Dried Fruits & Crackers

14.50

All efforts have been made by www.menulog.co.nz to ensure the accuracy of this restaurant's menus at the time of publishing. However, we cannot guarantee that the menu or prices will be valid at the time of your visit.

All prices are in New Zealand Dollars (NZD$) unless otherwise specified.

This menu was last updated on 28/6/08.

User rating

(1 review)

Overall		8
Food		8
Ambience		8
Service		8
Value		8

Previous user experiences

Overall 8 - Food 8, Ambience 8, Value 8, Service 8

very impressed; will recommend to others :) (November, 2007)

"Wines are split into New Zealand and French, with varietals named under the latter for those unfamiliar with the regional labels. Plenty are available by the glass..."

Toni Mason, Cuisine Magazine - July 2007

"Long-time Parnell Road resident St Tropez manages to avoid sliding from sophisticated into cliche as it serves a slice of Provencal atmosphere. The youngsters dressed in white shirts, black trousers and long aprons appeared to be doing their best to deliver clock-work formality."

Andre Taber, View New Zealand - January 2007

"The décor practically bellows La Marseillaise: wine-crate lids plaster the walls and dried lavender is stuffed into every crevice. A nod to modernity is the mirrored ceiling, undone by cane horns of plenty stuffed with fake sweetpeas and ferns."

Jenny Nicholls, Metro Issue 294 - December 2005

St Tropez Restaurant

DAYS OF BUSINESS

Latest User Reviews

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Price Guide

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Features

Ambience

Styles

Suitable For

Restaurant areas and private dining

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