Menu

 

LUNCH / DEJEUNER

Lunch Prix fixe menu

2 courses 50
3 courses 60

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

Chef’s oyster selection, 2 Pacific, 2 Sydney Rock, 2 oysters in sea water jelly 27

Daily selection of freshly shucked oysters, shallot vinegar, lemon
1/2 doz 27 or 1 doz 54

Tasmanian Angasi oysters 5.5

Oysters, sea water jelly, watercress Chantilly 5

 

Hors d’oeuvres

Sturia Oscietra caviar, blinis 15gm tin 95

Tarago orange & fennel marinated olives 6

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

Roasted bone marrow, parsley salad 9

Tin of Artisan sardines with lemon & basil 18

 

Entrées

Pâté croûte, pork, chicken, venison, pistachios, pickled vegetables 25

Beetroot cured Ora King salmon gravlax, fennel salad 21

Charcuterie selection, house pickles 32

Pea & asparagus veloute, crispy pancetta, croutons 21

Wagyu beef tartare, pomegranate, Pommery mustard, horseradish 25/38

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

 

Plats

Bannockburn chicken breast rôtissoire, mushrooms, root vegetable & leg ragoût, 65° open pasture egg 38

Pan seared Humpty Doo barramundi, yuzu fennel purée, Grenobloise condiment, bread sauce 38

Baked ricotta gnocchi, mushroom, fumet 30

Charcoal grilled spring lamb rump, artichoke & broad beans, rocket coulis 45

Macedon Ranges duck rôtissoire, cherry  purée, pickled cherries, confit duck leg spring roll, jus 55 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 full blood 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 +65

 

Garnitures 

Fries, Parmesan, rosemary 10

Mesclun salad, snow peas, Parmesan 10

Peas á la Francaise, mint cream 12

Dauphine potatoes 10

 

Gourmandises 

Michel Cluizel chocolate tart, vanilla bean ice cream 18

Cherry & almond Clafoutis, pistachio ice cream 18

Strawberry & almond blanc manger, sorbet & meringue 18

Fromages

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

 


 BAR MENU

Lunch & Dinner

Dish of the month 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 4 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. $95 per person


 

WINE / VINS

Wine List September 2018