A La Carte Menu
Monday to Saturday
11:30am to 10:30pm
Last seating at 9.30pm
Omakase Options
Lunch Omakase
$88++ , $108++ , $128++
Dinner Omakase
$108++ , $128++ , $158++
Additional Wine Pairing from:
$68++ onwards with Lunch
$88++ onwards with Dinner
A la carte available daily.
Charcuterie
Cold Cuts Board
Jambon d’auvergne
Pata Negra, Saucisson Jesus
42
Homemade Charcuterie Board
Foie Gras Terrine, Duck Rillettes
Country Style Terrine, Pate en Croute
Duck & Pistachio Sausage
Chicken Liver Mousse
Half 42 Full 68
Bar-A-Thym Grand Board
A Combination of Cold Cuts
& Homemade Charcuterie
Half 58 Full 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
Saffron Pickled Daikon
Hazelnut, Jus
26
Fremantle Octopus à la Plancha
Chorizo, Fregola Sarda
Spicy Tomato Chutney
36
Bread
Our first basket of Heritage Bread is complimentary.
Subsequent orders are chargeable
8
Entrées
(V) Roasted Tomato Tart Tatin
Frisée Salad, Burrata & Almonds
26
Yellowfin Tuna Crudo
Pumpkin Seeds
Peckham Pear, Croutons
26
Chilled Boston Lobster Tail
Ravioli with Guava, Chervil
Hazelnut, Lime Sabayon & Ikura
48
Fresh Uni, Angel Hair
Sakura Ebi, Ikura
48
Specials
(V) Mix Mushroom Risotto
Green Asparagus
Parmesan & Hazelnut
36
Royan Ravioles
Foie Gras, Black Truffles
with Black Trumpet
52
Foie Gras
Foie Gras “Mi-Cuit”
Pear Chutney & Brioche
Petite Salade
38
Pan Seared Foie Gras
Baby Spinach, Blinis
and Cranberry Gastrique
42
Mains – Meat
Organic Chicken Breast
Morels, Vin d’Arbois
Lemon Mash & Brocollini
44
NZ TE MANA Lamb Rack
Parmesan-Herb Crust
Roasted Pumpkin
and Grilled Vegetables
48
Crispy Skin Duck Confit
Sautéed Kiplfer Potatoes
Roasted Vegetables
38
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
46
“First Light”
Wagyu Bavette (250g)
Seasonal Vegetables
Ratte Potato & Red Wine Jus
48
Wagyu Côte de Boeuf
(900gms min.)
Epoisse Gratin
& Seasonal Vegetables
21/100g
Mains – Seafood
Traditional Bouillabaisse
Fish, Seafood & Saffron Rouille
46
Grilled Aquanaria Seabass
Saffron Risotto, Chorizo
and Baby Spinach
42
Dover Sole
Kipfler Potato, Broccolini
& Heirloom Carrots
72
Sides
Potato Epoisses Gratin
17
French Fries
10
Mashed Potatoes
12
Seasonal Veggies
14
Mixed Green Salad
10
Fromage
French Farmed Cheese Selection
From 38
Sweets
By Shameem
Sorbet or Ice-Cream
Single scoop
6
Affogato
Vanilla Ice Cream
with a shot of Espresso
12
Pavlova
with Mixed Berries
14
Dark Chocolate Tart
with Vanilla Ice Cream
16
Praliné Paris Brest
Choux Pastry / Praline Crème
20 (1 pax)
Rum Baba “Extra Loaded”
Vanilla Chantilly
25