A La Carte Menu

Monday to Friday, 11:30am to 10:30pm
Saturday, 5.30pm 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
Saucisson Monti, Corsican Lonzu
and Coppa
42

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 & 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

Spanish Octopus à la Plancha, Chorizo,
Fregola Sarda, Crustacean Foam
30

Bread

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

Entrées

(V) Roasted Tomato Tart Tatin,
Frisée Salad, Burrata & Almonds
24

Yellow Fin Tuna Ceviche,
Yuzu Ponzu, Lemon Confit,
Parmesan Sablé, Buckwheat
26

Grilled Baby Squid, Mediterranean Vegetable Stuffing
Red Pepper Coulis, Chorizo
28

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, Mini Blinis,
Morello Cherries Chutney
34

Mains – Meat

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

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

Mains – Beef

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

Braised Angus Beef Cheek,
Mash Potato, Heirloom Carrots,
Red Wine Jus
40

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

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

Mains – Seafood

Traditional Bouillabaisse,
Fish, Seafood & Saffron Rouille
44

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

Whole Grilled Dover Sole,
Kipfler Potato,
Caulini,
Uni Beurre Blanc
68

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


Sorbet Of The Day

single scoop
10

Affogato
Vanilla Ice Cream
with a shot of Espresso
14

Praline Choux Puff
with Vanilla Pastry Cream
and Praline Chantilly
14

Esterhazy
with Hazelnut Dacquoise
and Praline Buttercream
16

Manjari Dark Chocolate Tarte
with Vanilla Ice Cream
16

Baba Au Rum
With Diplomatico & Chantilly
20

Praliné Paris Brest
Choux Pastry / Praline Crème
20 (1 pax)   48 (3-5 pax)