A La Carte Menu

Monday to Sunday, 11:30am 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

Arturo Sanchez Iberico Pata Negra
with Black Figs and Hazelnuts
20/per 50g serving

Cold Cuts Board
Saucisson Monti, Arturo Sanchez Pata Negra
and Coppa
42

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 & Homemade Charcuterie
88

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

Communal

Bacalao Accras
with Nahm Jhim Dressing
18

Spanish Octopus à la Plancha, Chorizo,
Fregola Sarda, Spicy Tomato Chutney
30

Iberico Pork Jowl, Pea Tendrils
and Pear Chutney
24

Bread

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

Entrées

(V) Roasted Tomato Tart Tatin
Frisée Salad, Burrata & Almonds
24

Yellow Fin Tuna Ceviche
Yuzu Ponzu, Lemon Confit
Parmesan Sablé
26

Chilled Boston Lobster Ravioli
Guava, Chervil & Hazelnut
Lime Sabayon & Ikura
32

Fresh Uni, Angel Hair
Sakura Ebi, Ikura
48

Specials

Chef François’Signature
Morisseau Bouchot Mussels
Prepared with Garlic, Chili, Tomatoes
& Thyme in a light White Wine &
Tomato-Cream Sauce
S (400g) 38
M (700g) 62  L (1kg) 88

Foie Gras

Foie Gras “Mi-Cuit”, Petite Salade
Pear Chutney & Brioche
34

Pan Seared Foie Gras, Mini Blinis
& Morello Cherries
34

Mains – Meat

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

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

Crispy Skin Duck Confit
Sautéed Kiplfer Potatoes
Roasted Vegetables
36

Wagyu Côte de Boeuf (900gms min.)
Epoisse Gratin & Seasonal Vegetables
19/100g

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
40

“First Light” Wagyu Bavette (250g)
Ratte Potato, Broccolini, Béarnaise
48

Mains – Seafood

Traditional Bouillabaisse
Fish, Seafood & Saffron Rouille
44

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

Whole Grilled Dover Sole
Kipfler Potato, Broccolini
& Heirloom Carrots
68

Sides

Potato & Epoisse 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
14

Apple Tarte Fine
with Vanilla Ice Cream
14

Pavlova
with Mixed Berries
14

Vanilla Eclair
14

Opéra Gateau
16

Esterhazy
with Hazelnut Dacquoise
and Praline Buttercream
16

Rum Baba
with Chantilly and Diplomatico
25