Although Blake is overseeing the menu, head chef Josh Chen – a former member of the Petition Kitchen team who joins La Lune after helping open Gage Roads in Fremantle – will be running the show. The breakfast offering features plenty of house-baked pastries, egg dishes and French open-faced sandwiches known as tartines. West Australian seafood will be another key part of the all-day menu. For those chasing something a little more substantial, consider the entrecote (the French word for boneless ribeye) with cafe de Paris butter, hanger steak au poivre (pepper steak), or tartare. A traditional niçoise salad and asparagus vinegarette tick the boxes for lighter lunching. The cooking, meanwhile, won’t exactly be your grandmere’s French or something you’d expect from a worn comptoir somewhere in Paris’s 6th arrondissement instead, it’ll be the slick brasserie cooking served at NYC establishments such as Balthazar and Buvette, as seen through the eyes of consultant chef, Jesse Blake.įor those landing on La Lune for snacks and something light, expect house-made charcuterie (chicken pate, duck rillettes and rabbit and pork terrine, say) and cheese. In other words, team Davies-Pow wants to create an all-day venue, open from morning to late, which serves everything from coffee to crème caramel and cognac suppers. What these places have executed in a simple, casual way is just so fun and these bistros really do support the neighbourhood. “The little neighbourhood bistro is something they do so well there, especially in Lower Manhattan. Prior to taking over the former George Street Quarters earlier this year, the couple spent their days overseeing boutique florist Little Posy Co and event space, Assembly Yard. “Hels and I have both lived and worked in New York,” says Samuel Davies, co-owner of La Lune with wife Helen Pow. Despite being a couple of weeks from opening, La Lune already looks like a place that’s been feeding and watering East Freo locals for years. The floor is caked with black and white tiling including a mosaic spelling out the restaurant’s name. Bentwood chairs, mirrors, frosted glass and other yesteryear flourishes are everywhere. Framed vintage liqueur and exhibition posters crowd the walls. Our plant-based menu items are made without animal meat, dairy, eggs and honey.Even with the tradies still in, La Lune is a good-looking space.
* Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Menu items and prices are subject to change without notice. It is ultimately our Guests' discretion to make an informed choice based upon their individual dietary needs. Allergen advisory statements (e.g., "may contain") are not regulated and therefore not taken into consideration when developing allergy-friendly meals. We cannot guarantee the accuracy of the contents of each food item. Allergy-friendly offerings are reliant on supplier ingredient labels.
CHEF CHEN MENU FREE
While we take steps to prevent cross-contact, we do not have separate allergy-friendly kitchens and are unable to guarantee that a menu item is completely free of allergens.
We use reasonable efforts in our sourcing, preparation and handling procedures to avoid the introduction of the named allergens into allergy-friendly menu choices. About our allergy-friendly menu items: Guests may consult with a chef or special diets trained Cast Member before placing an order.
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