A La Carte Menu

Monday to Friday, 11:30am to 10:30pm
Saturday, 5pm to 10.30pm
Last seating at 9.30pm

Omakase menu starts at $80++
A la carte available daily.

Due to current Covid-19 measures,
1. Last order for alcohol is at 10pm
2. All bills containing alcohol must be paid by 10.15pm
3. All alcohol will be cleared from tables at 10.20pm sharp.
We appreciate your understanding & cooperation in observing the rules.
Merci!

Charcuterie

Cold Cuts Board
Pyrenees Ham Noire de Bigorre,
Saucisson Monti, Corsican Lonzu
46

Homemade Charcuterie Board
Duck Rillettes, Chicken Liver Mousse,
Pâté en Croute, 
Country Style Terrine,
Foie Gras “Mi-Cuit”
52

Bar-A-Thym Grand Board
A Combination of Cold Cuts and our Homemade Charcuterie
88

( All terrines, rillettes and pâtés
are made in-house, and served with
cornichons, pickles and condiments )

Communal

Bacalao Accras
with Nahm Jhim Dressing
18

Iberico Pork Jowl, Pea Tendrils
and Pear Chutney
24

Bread

Our first basket of Heritage Bread is complimentary.
Subsequent orders will be chargeable
7

Entrées

(V) Roasted Tomato Tart Tatin,
Rocket-Herb Salad,
Burrata & Almonds
24

French Onion Gratinée
with Sous-Vide “Farmer Brown”
Free Range Egg, Parmesan & Croutons
16

Blue Swimmer Crabmeat, Grapefruit,
Avocado, Hazelnut & Crème Fraiche
26   

Spanish Octopus Ala Plancha, Chorizo,
Fregola Sarda, Crustacean Foam
30

Fresh Uni, Angel Hair,
Sakura Ebi, Ikura
42

Foie Gras

Foie Gras “Mi-Cuit”, Petite Salade,
Pear Raisin Chutney & Brioche
34

Pan-Seared Foie Gras, Warm Blinis,
Saffron Poached Pear
34

Mains – Meat

Organic Chicken Breast,
Morels, Vin d’Arbois,
Lemon Mash & Brocollini
42

NZ’s TE MANA Lamb Rack,
Herb-Parmesan Crust,
Sunchoke, Roasted Vegetables
48

Mains – Beef

Hand-Cut Steak Tartare,
Kimchi, Dried Egg Yolk,
Fries & Mesclun Salad
42

“First Light” Wagyu Bavette (250g)
Ratte Potato, Shallot, Béarnaise
48

Wagyu Côte de Boeuf (900gms min.)
Epoisse Gratin & Seasonal Vegetables
19/100g

Mains – Fish

Traditional Bouillabaisse,
Fish, Seafood & Saffron Rouille
44

Grilled “Kühlbarra” Barramundi,
Saffron Risotto, Chorizo
& Parmesan Foam
44

Sides

Potato & Epoisse Gratin
16

French Fries
8

Seasonal Veggies
10

Mesclun Salad
8

Fromage

French Farmed Cheese Selection
From 32

Sweets

By Chef Shameem

Vanilla Flan
with Caramel Sauce
14

Valrhona Chocolate Molleux
with Vanilla Ice Cream
(Approx. 10-15mins baking time)
16

Vanilla Crème Brûlée
with Brown Sugar Tuille and Berries
$16

Foret Noire Served In A Glass
Chocolate Mousse / Chantilly/ Banyuls Cherry Compote
16

Homemade Warm Madeleines
with chocolate mousse
16

Petit Pot
Valrhona Chocolate Petit Pot
Coffee Anglaise / Crumble
16

Baba Au Rum
With Chantilly & Diplomatico
20

Praliné Paris Brest
(Serves 1 pax)
Choux Pastry / Praline Crème
20