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