Bistro Gentil

Just minutes from town, our bistro is a serene spot to unwind, with sweeping lake views and sunsets worth savoring.

“Enjoy timeless favourites from our À La Carte menu, from French Onion Soup and Beef Tartare to our signature Crème Brûlée.”

Pair your evening with a visit to the Maude Tasting Room earlier in the day, and don’t forget to reserve your table for dinner. 

Bienvenue au Bistro Gentil

Appetisers:

• Oyster, mignonette/8 ea
• Manuka smoked olives/8
• Rosemary ciabatta and butter/9
• Mushroom croquette, aioli/6 ea
• Beef croquette, onion caramel, hot mayonnaise/7 ea
• Salt cod croquette, preserved lemon mayonnaise/7 ea
• Duck croquette, damson relish, parsnip purée/7 ea
• Chicken liver parfait cigar, quince paste, ash/8 ea
• French onion soup, gruyere crouton/16 small/23 large
• Earth board, selection of 3 cheeses, house chutney, walnut, croutons, ciabatta/37

Entrées:

• Aged beef fillet tartare, radish, egg yolk, soy gel, miso mayo, crispy shallots, croutons/26
• Yellowfin tuna, leche de tigre, avocado mousse, cucumber, pickled red onion, puffed rice, tapioca cracker/27
• Heirloom tomato, burrata, pumpkin seed pesto, tomato essence, green oil, capers, rye crackers/25

Principals:

• 250g peppered ribeye, sweet corn purée, dijon dressing, pickled onion, crispy shallots, spring onion/56
• Market fish, prawn, creamy spinach, crying tiger dressing, crispy wild rice, almonds/49
• Deboned duck leg, creamy duck breast, mushroom, leeks, plum chutney, parsnip purée cider jus/51
• Royalburn lamb tenderloin, romesco, garlic harissa dressing, aubergine purée, cashews, broccolini/52
• Roasted baby carrots, lemon labneh, carrot purée, mustard seeds vinaigrette, dukkah, parsley/44
• 200g Angus reserve beef fillet, red onion relish, potato dauphines, café de paris butter, onion caramel/65

Accompagnements:

• Bistro’s signature truffle fries/15
• Perlas potatoes, tarragon butter, leek ash/16
• Asparagus, fried egg mayonnaise, chorizo crumb/17
• Steamed brocoli, blue cheese sauce, pumpkin seeds/16

Desserts:

• Mini Bistro dessert /8
• Vanilla crème brûlée, peanut crumb, berry sorbet/20
• Strawberry cheesecake, poached rhubarb and syrup, biscoff crumb/20
• Tiramisu parfait, mascarpone and amaretto espuma, savoyardi, cacao/20
• Caramelised sponge pudding, mixed berry compote, crème anglaise/19
• Dame Blanche, vanilla ice cream, hot chocolate ganache, nuts/19
• Selection of house-made ice cream and sorbet/17
• Affogato, vanilla ice cream, espresso, liqueur of choice /24

Bon appétit !

To make a reservation, simply complete the form below, a credit card registration will be required to confirm your booking. No charge will be made to the card at this stage. In the case of ‘no show’ a $50 fee will be charged to the card. Please refer to our booking policy below. 

For private hire, large groups and special requests email bistrogentilwanaka@gmail.com.

For parties larger than 9 people, we offer a 3 course set menu so we can deliver the best service. Please email us for more details.

If you are unable to make a reservation online call us on 03 443 2299 as we may still have availability.

BOOKING POLICY
Please note that the cancellation must be requested 24 hours prior to the reservation time otherwise cancellation charges may apply. When booking we request credit card details via the secure Stripe payment platform in order to confirm the booking.

Bistro Gentil reserves the right to charge a cancellation fee of $50 per head when one of the following conditions has been met:
1. Booking is cancelled with less than 24 hours notice.
2. Guests do not show up for the reservation (bookings will be considered no-show after 30 minutes)
3. Party size is less than the original booking by 2 or more guests without notice.
The cancellation fee will be deducted from the registered card on file and the person responsible for the booking will be notified by email.

A request from us:

If you are unable to honour your reservation or would like to make any changes, please let us know as soon as possible. It is important that we reallocate seats to our waiting list during busy times.

We are a small restaurant, so the amount of staff on in an evening is based on our bookings. We will love you for it!

Merci!