Menu

 

LUNCH / DEJEUNER

Lunch Prix fixe menu

2 courses 45
3 courses 55

Served with your choice of a 250ml carafe of M. Chapoutier red or white, a draught beer of the month or a soft drink


 $2 OYSTERS

Freshly shucked oysters, available Monday to Friday, all day in the bar, and Saturdays from 5pm


             A LA CARTE                

Please note groups of 10+ are required to have a set menu

Huitres & Caviar 

Chef’s oyster selection, 2 Sydney rocks, 2 Pacific, 2 oysters in sea water jelly 30

Daily selection of freshly shucked oysters, shallot vinegar, lemon
1/2 doz 30 or 1 doz 58

Oyster in sea water jelly, watercress Chantilly 5

Sturia Oscietra caviar, blinis 15gm tin 60 

 

Hors d’œuvres

Tarago olives, orange & fennel marinate  6

Prawn fritter in brik pastry 6

Charcoal grilled octopus, eggplant purée, capsicum 16

Lyonnaise saucisson in brioche 9

 

Charcuterie

Os à moëlle, roasted bone marrow, parsley salad 12

Charcuterie selection of artisan cured meats & terrines, house pickles 35

Pâté en croûte, pork, chicken, foie gras, pistachios, pickled vegetables 25

Duck liver parfait, red currant & orange ginger jam, toasted brioche 16

 

Entrées

Beetroot cured Ora king salmon gravlax, fennel, roasted beetroot, walnut mayonnaise 21

Tartare de boeuf, Wagyu beef tartare, smoked egg yolk, pomegranate, parsnip chips    25/38

Escargots, garlic & parsley butter, tomato fondue, croûtons 21

Chilled heirloom tomato soup, Mozzarella émulsion 21

 

Plats

Volaille, chicken breast rôtissoire, mushrooms, charcoal grilled leg, roasted kipflers 39

Pan seared snapper, capsicum fondue, zucchini flower, sauce vierge 42

Pumpkin gnocchi, Cantal émulsion, tuile de fromage 30

Carré d’agneau, rack of lamb rôtisserie, eggplant, cumin yogurt, sesame infused jus 49

 

Pour deux

Canard, duck breast rôtissoire, roasted apricots, Swiss chard fondue, jus For 2 people 49 pp

 

Boeuf cuit á la braise

Japanese & Blue Mountain charcoal

Collinson & Co pasture raised porterhouse 300g  45

Collinson & Co pasture raised eye fillet 280g 55

Mayura Station chocolate fed Wagyu rump cap 300gm 68

 Your choice of sauce – Béarnaise, Bercy, Sarawak black pepper 

 

Philippe’s signature menu

Showcasing some of Philippe’ signature dishes

5 courses 90

Matched wines +70

 

Garnitures 

French fries, Parmesan & rosemary 10

Mesclun salad, Parmesan 10

Charcoal grilled broccolini, goat cheese, almond crumble 12

Roasted heirloom carrots 12

 

Gourmandises 

Fondant au chocolat, Michel Cluizel, mango sorbet 18

Vanilla crème brûlée, warm honey madeleine  18

Cherry Clafoutis, raspberry sorbet 18

Mango oeuf à la neige 18

House made ice cream & sorbet selection 15

 

 

Fromages

Local & imported cheeses, house made crackers, quince jelly
15 (1 cheese)
35 (3 cheeses)

Public holiday surcharge 15%


 BAR MENU

Lunch & Dinner

DISH OF THE MONTH

Saucisson en brioche, glass of wine or beer $25 

$2 oysters all day

Full a la carte menu available at the bar


 

LA TABLE DES CHEFS

If you are looking for a unique dining experience, then “La table des chefs” is for you. Up to 3 guests can enjoy a culinary experience seated at the “pass”

You will be able to watch the chefs prepare your 5 course seasonal tasting menu right in front of you!

Bookings essential & 24 hours in advance so we can select the best produce for your menu. $130 per person


 

WINE / VINS

THE WINE LIST RED AS OF SEPT 2019

THE WINE LIST WHITE AS OF SEPT 2019

This is a sample wine list only