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Signature Wellingtons on Puff-Fiction

A La Carte Menu

Monday to Saturday
11:30am to 10:30pm
Last food order at 10pm

French Omakase Menu

Lunch | From $80++ onwards
Dinner | From $100++ onwards

Wine Pairing
From $88++ per person

SEASONAL SPECIALS

Chef François’ Signature
Morisseau Bouchot Mussels
Garlic, Chili, Tomatoes & Thyme
in a light White Wine
Tomato-Cream Sauce
S (400g) 48
M (700g) 69  L (1kg) 96

CHARCUTERIE

Cold Cuts Board
Corsican Dume Cesari Salamu
Fermin Pata Negra and Chorizo
38

Homemade Charcuterie Board
Duck Rillettes, Chicken Liver Mousse
Pâté en Croute, Foie Gras Terrine
Country Style Paté

Half  42   Full  65

Bar-A-Thym Grand Board
A Combination of Cold Cuts
& Homemade Charcuterie
Half  52   Full  78

( All terrines, rillettes and pâtés
are made in-house, and served with
cornichons, pickles and condiments )

BREAD

Our first basket of Heritage Bread is complimentary.
Subsequent orders are chargeable
8

SALAD

Mesclun Salad
Fresh Herbs, Croutons
Hazelnut Dressing
12

Roasted Pumpkin, Kale & Quinoa Salad
Grapes & White Balsamico Dressing
24

Heirloom Tomato Salad
Olive Crumble, Feta Cheese
Basil, Walnut Dressing
28

FOIE GRAS

Pan Seared Foie Gras
Cherry Sauce & Warm Blinis
38

Terrine of Foie Gras in Maury Wine
Toasted Brioche, Pear & Raisins Chutney
38

SOUP

Gratinated French Onion Soup
Cheese & Croutons
20

Creamy Cognac Scented Lobster Bisque
Sautéed Prawn
22

ENTRÉES

(V) Roasted Tomato Tart Tatin
Burrata, Almonds & Frisée Salad
26

Yellow Fin Tuna Ceviche
Yuzu Ponzu, Croutons, Olives
Buckwheat Tuile
28

Iberico Pork Jowl
Frisée, Pickled Radish
& Pear Chutney
26

Spanish Octopus à la Plancha
Romesco, Chorizo
Celeriac Foam & Olive Crumble
38

Hokkaido Uni Pasta with Angel Hair
Sakura Ebi & Ikura
48

FISH & SEAFOOD

Mediterranean Bouillabaisse
Fish and Seafood
Saffron Rouille & Croutons
50

Grilled “Kühlbarra” Barramundi
Prawn Risotto & Kaffir Lime Foam
42

Grilled Halibut Filet
Green Pea Mash, Baby Spinach
Hazelnut Beurre Blanc
44

Whole Boston Lobster Tail Pasta
with Linguine, Tomato, Chilli
Creamy Lobster Sauce
52

MEAT

Traditional Cassoulet
Mogette Beans, Duck Confit
Bacon, Morteau Sausage
Toulouse Sausage
49

Free Range Yellow Chicken
Yellow Wine & Morel Sauce
Lemon Mash, Green Asparagus
44

NZ Lumina Lamb Rack
Parmesan-Herb Crust
Creamy Mash, Grilled Brocolini
52

Crispy Skin Duck Leg Confit
Sauteed Kipfler, Spinach, Garlic Jus
39

BOEUF

Hand-Cut Steak Tartare
Kimchi, Dried Egg Yolk
Fries & Mesclun Salad
42

Braised Wagyu Beef Cheek
Slow cooked in Red Wine Jus
Mashed Potatoes, Green Beans
42

NZ Angus Ribeye (250g)
Fries & Mesclun Salad
Brandy Pepper Sauce
48

CUTS TO SHARE

US Côte de Boeuf
Époisses Gratin & Seasonal Veggies

18/100g

SIDES

Potato Époisses Gratin
16

Creamy Mash Potatoes
12

French Fries
10

Roasted Vegetables
12

Creamy Baby Spinach
12

Garlic Broccolini
14

Sautéed Brussels Sprouts
12

FROMAGE

French Farmed Cheese Selection
From 32

DESSERT

Sorbet or Ice-Cream
Single scoop
6

Affogato
New Caledonian Vanilla Ice Cream
with a shot of Espresso
12

Valrhona Chocolate Tart
with Vanilla Ice-Cream
16

Pavlova with Mixed Wild Berries
Chantilly Cream
16

New Caledonian Vanilla Crème Brulée
Strawberry Sorbet, Tuile
16

Profiteroles
Vanilla Ice Cream
Warm Valrhona Chocolate Sauce
20

Praliné Paris Brest
Choux Pastry / Praline Crème
20

Rum Baba “Extra Loaded”
Vanilla Chantilly & Cocoa Nibs
22

AFTER DINNER DRINKS

Sweet/Fortified
Mas Amiel 2020 | Maury
25 Glass 

Calvados
Domaine Dupont, Hors d’Age
22

Armagnac
Lafontan Armagnac XO
22

Selection of Whiskies & Rums also available.