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A La Carte Menu

Monday to Saturday
11:30am to 10:30pm
Last seating at 9.30pm

Omakase Menu
Starting from:
Lunch $80++
Dinner $100++

Omakase with Wine Pairing
Starting from:
Lunch $148++
Dinner $188++

A la carte available daily.

Charcuterie

Cold Cuts Board
Noir de Bigorre, Pata Negra
and Saucisson Jesus
42

Homemade Charcuterie Board
Duck Rillettes, Foie Gras “Mi-Cuit”
Pâté en Croute, 
Country Style Terrine
Chicken Liver Mousse
Half  40   Full  55

Bar-A-Thym Grand Board
A Combination of Cold Cuts
& Homemade Charcuterie
Half  55   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
20

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

Whole Chilled Boston Lobster Tail
Ravioli with Guava, Chervil
Hazelnut, Lime Sabayon & Ikura
48

Fresh Uni, Angel Hair
Sakura Ebi, Ikura
48

Specials

Chef François’ Signature
Morisseau Bouchot Mussels
Garlic, Chili, Tomatoes & Thyme
in a light White Wine
Tomato-Cream Sauce
S (400g) 42
M (700g) 72  L (1kg) 88

Confit of Mierel Pigeon
Mash Potatoes, White Peach
Baby Purple Artichokes
Girolles Mushrooms, Natural Jus
55

Royan Ravioles
filled with Comté Cheese
Manjimup Truffle & Hazelnut
48

Foie Gras

Foie Gras “Mi-Cuit”, Petite Salade
Pear Chutney & Brioche
36

Pan Seared Foie Gras
White Peach, Blinis
38

Mains – Meat

NZ TE MANA Lamb Rack
Parmesan-Herb Crust
Roasted Pumpkin
and Grilled Vegetables
48

Organic Chicken Breast
Morels, Vin d’Arbois
Lemon Mash & Brocollini
44

Crispy Skin Duck Confit
Sautéed Kiplfer Potatoes
Roasted Vegetables
39

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)
Ratte Potato, Broccolini, Béarnaise
48

Wagyu Côte de Boeuf (900gms min.)
Epoisse Gratin & Seasonal Vegetables
21/100g

Mains – Seafood

Traditional Bouillabaisse
Fish, Seafood & Saffron Rouille
44

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

Wild Caught Brittany Dover Sole
Kipfler Potato, Broccolini
& Heirloom Carrots
88

Sides

Potato Epoisses Gratin
17

French Fries
9

Mashed Potatoes
11

Seasonal Veggies
14

Mixed Green Salad
10

Fromage

French Farmed Cheese Selection
From 32

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

Fresh Raspberry Tart
Crème Pâtissière
and Raspberry Sorbet
18

Praliné Paris Brest
Choux Pastry / Praline Crème
20 (1 pax)

Rum Baba “Extra Loaded”
Vanilla Chantilly
25