Menu

 

Truffle rotissoire chicken is now available, 110 for whole chicken

24 hours notice required

LUNCH / DEJEUNER

Prix fixe menu

2 courses 40
3 courses 50

Served with a 250ml carafe of M. Chapoutier red or white


 $2 OYSTERS

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


A LA CARTE

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 50

Oysters, sea water jelly, watercress Chantilly 5

 

Hors d’oeuvres

Tarago orange & fennel marinated olives 6

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

Roasted bone marrow, parsley salad 9

Tarte flambée, Alsatian thin crust dough, topped with fromage blanc, onion & bacon 15

 

Entrées

Pâté croûte, pork, chicken, venison, pistachios, pickled vegetables 23

Beetroot cured Ora King salmon gravlax, potato salad, walnut mayonnaise 21

Charcuterie selection, house pickles 32

New season chestnut velouté, porcini emulsion 21

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

Escargots, garlic & parsley butter, croûtons 21

 

Plat principal

Bannockburn chicken rôtissoire, mushrooms, potatoes, natural jus, 36

Pan seared wild barramundi, potato gnocchi, braised radicchio, chardonnay jus 38

Pumpkin agnoletti, mushroom, pomegranate, walnut crumble 30

Charcoal grilled lamb cutlets , barbeque glazed lamb ribs, borlotti bean ragû 45

Duck breast rôtissoire, turnip & quince, spiced jus. Accompanied with confit duck leg “Parmentier”  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 250g 55

Mayura Station Wagyu rump cap 300gm 65

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

 

Philippe’s signature menus

Showcasing some of Philippe’ signature dishes

3 courses 70

Matched wines + 35

5 courses 90

Matched wines +60

 

Accessoires

Fries, Parmesan, rosemary 10

Mesclun salad, fresh herbs 9

Potato gratin 12

Sautéed green beans, shallots, bacon 12

 

Gourmandises

Michel Cluizel chocolate caramel fondant, pear sorbet 18

‘Mont Blanc’ fromage blanc, chestnuts, hazelnuts & sorbet 18

Oeuf à la neige, quince mousse & sorbet 16

 Caramelised apple “like” tarte tatin, vanilla crumble, Grammy Smith sorbet 18

Fromages

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

Surcharge applies to all card payments 


 BAR MENU

Lunch & Dinner

$2 oysters all day

My father’s French onion & apple cider soup

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

 


 

WINES BY THE GLASS / VIN DE VERRE

 drinks cocktail list march 2018


 

WINE / VINS

wine list March 2018