A La Carte Menu

Monday to Friday, 11:30am to 10:30pm
Saturday, 5pm 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
Pyrenees Ham Noire de Bigorre,
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, Pea Tendrils
and Pear Chutney
24

Bacalao Accras
with Nahm Jhim Dressing
18

Bread

Our first basket of Heritage Bread is complimentary.
Subsequent orders will be chargeable
7

Entrées

1/2 Dozen Freshly Shucked
Fines de Bretagne Oysters,
Ginger-Morin Dressing
38

(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   

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

Fresh Uni, Angel Hair,
Sakura Ebi, Ikura
42

Specials

Homemade Cassoulet
with Tarbais Beans, Duck Leg,
Smoked Bacon, Lamb Shoulder
and Toulouse Sausage
44

Foie Gras

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

Pan-Seared Foie Gras, Warm Blinis,
Saffron Poached Pear
34

Mains – Meat

Organic Chicken Breast,
Morels, Vin d’Arbois,
Lemon Mash & Brocollini
42

NZ’s TE MANA Lamb Rack,
Herb-Parmesan Crust,
Sunchoke, Roasted Vegetables
48

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

Esterhazy
Hazelnut Dacquoise
with Praline Buttercream
14

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

Palet D’or
Valrhona Dark Chocolate Mousse,
Feuillantine, Dark Chocolate Genoise
16

Profiteroles
with Vanilla Ice Cream
and Chocolate Sauce
18

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

Baba Au Rum
With Chantilly & Diplomatico
20