Menu

 

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 every day, all day in the bar


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

Angasi oyster, Tasmanian 5.5 

 

Hors d’oeuvres

Tarago orange & fennel marinated olives 6

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

Prawn in brick pastry papillote  12

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, fennel salad, walnut mayonnaise, champignons à la Grecque 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, autumn brunoise vegetables, beets, sauce ‘lie de vin’ 38

Potato gnocchi, stinging nettle puree, Meredith dairy goat cheese 30

Charcoal grilled lamb rack, barbeque glazed lamb ribs, borlotti bean salad 45

Duck breast rôtissoire, figs, turnips, confit duck leg “Parmentier”, spiced jus   60 pp 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, vanilla bean ice cream 18

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

Lemon curd, meringue, citrus segments, lemon crème glacée 18

Oeuf à la neige, tropical fruits, pina colada sorbet  16

Poached peach, ginger, hibiscus granité, fromage blanc crème légère 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

Croque Madame, ham & Gruyere cheese sandwich, Mornay sauce 12

Croque Madame, ham & Gruyere cheese sandwich, Mornay sauce, fried egg 14

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