A La Carte Menu

Monday to Saturday
11:30 am to 10:30 pm

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
Iberico Ham Arturo Sánchez,
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

Iberico Pork Jowl, Baby Spinach,
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

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

Bacalao Accras with
Nahm Jhim Dressing
18

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

French Onion Gratinee, Sous-Vide
“Farmer Brown” Free Range Egg,
Parmesan & Croutons
26

Angel Hair Pasta, Sea Urchin
Sakura Ebi, Ikura
42     

Foie Gras

Foie Gras “Mi-Cuit”, Petite Salade,
Pear Raisin Chutney & Brioche
30

Pan-Seared Foie Gras, Warm Blinis,    
Caramelized White Peach
& Mesclun Greens
34

Specials

Cassoulet
Tarbais Beans, Duck Leg,
Smoked Bacon, Toulouse Sausage,
Morteau Sausage
45

Mains – Meat

NZ’s TE MANA Lamb Rack,
Herb-Parmesan Crust,
Pumpkin, Grilled 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
38

Braised Angus Beef Cheek,
Mash Potato, Heirloom Carrots,
Red Wine Jus
34

“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 
40

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

Tarte Aux Pommes
Granny Smith Apples sprinkled
with Cinnamon Sugar, Brittany Tart,
Caramel Sauce & Vanilla Ice Cream
(Approx. 20 mins baking time )
18

P125 Magnum  
Dark Chocolate Ice Cream & Almonds
16

Marinated Mara Des Bois
Strawberries in Honey, lime and
Balsamic with Meringue and Sorbet
18

Sauteed French Apricots
in Rum with Vanilla ice cream 
20

Baba Au Rum
With Chantilly & Diplomatico
20

Passion Fruit Tart
Passion Fruit Curd & Meringue
18

Praliné Paris Brest
(Serves 4-6 pax)
Choux Pastry / Praline Crème
Approximately: 20 mins to bake
58