Menu

 

LUNCH / DEJEUNER

Lunch Prix fixe menu

2 courses 40
3 courses 50

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 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

Oysters, sea water jelly, watercress Chantilly 5

Angasi oyster, Smoky Bay SA 5.5

 

Hors d’oeuvres

Sturia Oscietra caviar, blinis 15gm tin 60

Tarago orange & fennel marinated olives 6

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

Roasted bone marrow, parsley salad 9

Mussels escabèche on toast, aiöli, parsley 16

 

Entrées

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

Beetroot cured Ora King salmon gravlax, fennel salad 21

Charcuterie selection, house pickles 35

Heirloom tomato gazpacho, mozzarella, basil21

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

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

 

Plats

Bannockburn chicken breast rôtissoire, mushrooms, heirloom tomato & leg salad 38

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

Charred sweet corn risotto, lime, beurre blanc 30

Charcoal grilled spring lamb rump, summer bean ragoût, jus 46

Macedon Ranges duck rôtissoire, new season apricots, 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

Baba au rhum, exotic fruits, lime & vanilla crème glacée 17

Chou profiterole, hazelnut praliné Chantilly, praliné ice cream 18

Warm honey Madeleine “Lait de poule” 4

Fromages

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

 


 BAR MENU

Lunch & Dinner

Dish of the month ‘goats cheese soufflé’ 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. $95 per person


 

WINE / VINS

Wine list 1801-2019