A La Carte Menu

Monday to Saturday
11:30am 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
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

Bacalao Accras
with Nahm Jhim Dressing
18

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

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
26

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

Fresh Uni, Angel Hair,
Sakura Ebi, Ikura
42

Mussels

Our Famous Morisseau Mussels
prepared with Garlic, Chili, Tomatoes,
Thyme in a light White Wine &
Tomato-Cream sauce
S (400g) $38
M (700g) $68  L (1kg) $88

Foie Gras

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

30

Pan-Seared Foie Gras, Warm Blinis,
Grilled Sollies Fig
34

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

Vanilla Flan
With Caramel Sauce
14

Petit Pot
Valrhona Chocolate Petit Pot,
Coffee Anglaise, Crumble
16

Homemade Profiteroles 
With Vanilla Ice cream, Chocolate Sauce
& Toasted Almond Flakes
18

Praliné Paris Brest
(Serves 1 pax)

Choux Pastry / Praline Crème
20

Baba Au Rum
With Chantilly & Diplomatico
20

Poached Pear
With Cocoa Crumble & Chocolate Sauce
25

Praliné Paris Brest
(Serves 4-6 pax)

Choux Pastry / Praline Crème
Approximately: 20 mins to bake
58