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, Cozzano Coppa
and Saucisson Monti
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
Chilled Boston Lobster Ravioli
Guava, Chervil & Hazelnut
Lime Sabayon & Ikura
40
Fresh Uni, Angel Hair
Sakura Ebi, Ikura
48
Specials
Traditional French Cassoulet
with Duck Confit
Toulouse & Morteau Sausage
Lamb and Smoked Bacon
48
French Baby Purple Artichokes
braised in White Wine.
Served with Dettarini Tomatoes
Saucisson, Parmesan & Cilantro
32
Steamed German White Asparagus
Noir de Bigorre &
Yuzu Ponzu Hollandaise
32
Royan Ravioles Filled with
Comté Cheese, Pan Fried Foie Gras
and Hazelnut
37
French Heirloom Beetroot
Burratina, Walnuts and Basil Oil
28
Foie Gras
Foie Gras “Mi-Cuit”, Petite Salade
Pear Chutney & Brioche
36
Pan Seared Foie Gras, Mini Blinis
& Morello Cherries
36
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
16
French Fries
8
Seasonal Veggies
10
Mesclun Salad
8
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
Baked New York Cheesecake
with Blueberries
14
Esterhazy
Hazelnut Dacquoise with
Praline Butttercream
and Hazelnuts
14
Pavlova
with Mixed Berries
14
Praline & Vanilla Choux
14
Raspberry Tart
with Sable & Crème Patissiere
16
Dark Chocolate Tart
with Vanilla Ice Cream
16
Praliné Paris Brest
Choux Pastry / Praline Crème
20 (1 pax)
Rum Baba “Extra Loaded”
Vanilla Chantilly
25