A La Carte Menu
Tuesday to Sunday, 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
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
Spanish Octopus à la Plancha, Chorizo,
Fregola Sarda, Crustacean Foam
30
Iberico Pork Jowl, Pea Tendrils
and Pear Chutney
24
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
26
Chilled Boston Lobster Ravioli
Guava, Chervil & Hazelnut
Lime Sabayon & Ikura
32
Fresh Uni, Angel Hair
Sakura Ebi, Ikura
48
Specials
Chef François’Signature
Morisseau Bouchot Mussels
Prepared with Garlic, Chili, Tomatoes
& Thyme in a light White Wine &
Tomato-Cream Sauce
S (400g) $38
M (700g) $62 L (1kg) $88
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
Crispy Skin Duck Confit
Sautéed Kiplfer Potatoes
Fresh Girolles Mushrooms
36
NZ TE MANA Lamb Rack
Parmesan-Herb Crust
Roasted 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
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, Broccolini
& Heirloom Carrots
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
Manjari Chocolate Eclair
14
Banana Custard & Chocolate Cake
14
Raspberry Vanilla Choux
Choux Pastry, Creme Patisserie
Chantilly, Raspberry Jam
16
Pavlova
with Chantilly Cream and Berries
16
Baba Au Rum
With Diplomatico & Chantilly
20
Praliné Paris Brest
Choux Pastry / Praline Crème
20 (1 pax)
