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 Angasi, 2 Sydney Rock, 2 oysters in sea water jelly 30

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

Angasi oyster 5.5

Oysters, sea water jelly, watercress Chantilly 5

Sturia Oscietra caviar, blinis 15gm tin 60

 

Charcuterie

Roasted bone marrow, parsley salad 12

Charcuterie selection, house pickles 35

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

Quail & foie gras parfait, red currant & orange ginger jam, toasted brioche 16

Tarago orange & fennel marinated olives 6

 

Entrées

Beetroot cured Ora king salmon, fennel & beetroot salad, walnut mayonnaise 21

French onion soup “gratinée” 21

Mayura Station Wagyu beef tartare, smoked egg yolk, pomegranate,   25/38

Escargots “en coquilles”, garlic & parsley butter, croûtons 21/40

 

Plats

Bannockburn chicken breast rôtissoire, mushrooms, charcoal grilled leg, roasted kipflers 38

Gold band snapper, shellfish, soupe de poisson, saffron aïoli 42

Charcoal grilled cauliflower, broccolini, puffed wheat, vinaigrette 30

Braised ox cheek carbonnade, cumin carrots, bacon émulsion  38

Macedon Ranges duck breast rôtissoire, poached quince, spiced jus 45 per person minimum 2 people

 

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 10

Charcoal grilled broccolini, goats cheese, almond crumble 12

Dauphine potatoes 10

 

Gourmandises 

Michel Cluizel chocolate fondant, blackcurrant sorbet 18

Vanilla crème brûlée, warm honey madeleine  18

Chou profiterole, hazelnut praliné Chantilly, praliné ice cream 18

House made ice cream & sorbets 15

Warm honey Madeleine “Lait de poule” 5

 

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 ‘Braised duck leg, cauliflower, grapefruit’ served with a 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

Wine list 1801-2019

This is a sample wine list only