MENU

INSTITUT POLAIRE

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SEASONAL SET MENU

(bookings preferred)

$150 per person

Bottarga toast   |   Wagyu X tartare;

Sourdough, miso butter

Scallop sashimi, lemon verjus, white shoyu, samphire;

Whipped curdy, pea shoots, currants, hazelnuts, leatherwood vinaigrette (v);

Handmade Pasta: crab au citron;

Snapper, sauce vierge;

Salade verte;

Yuzu sorbet;

Chocolate whisky caramel tart.

Supplements

+ oyster $8 each

+ caviar bump and sud polaire vodka  $49 each

+ full caviar service  $99 / $290

+ truffle $30 per 8g  (when in season)

+ cheese $15 per person

WINE BAR MENU
(A la carte, Bookings and Walk-in welcome)

SNACKS

Olives  9;

Bottarga toast  12; 

FRUITS DE MER

Oyster, elderflower mignonette  8;

Scallop sashimi, lemon verjus, white shoyu, samphire  29;

Flinders Island abalone tonnato, capers, saltbush  35;

Tiger Prawns, tamari butter, capers 33;

Fruits de mer platter: oysters, abalone, scallop, prawns  150; 

PLATES

Oeufs mayo, fennel, pepperberry salt  (v)  18;

Whipped curdy, currants, hazelnuts, leatherwood vinaigrette  (v)  29;

Anchovy plate, yuzu oil, crostini  24;

Beef tartare, cured yolk, wasabi mayo, crisps  29;

Salume Plate: fork it farm capicola, condiment, grissini  35;

LARGE

Handmade Pasta: crab au citron  45;

Side of snapper, sauce vierge  75;

Spring Chicken, leeks, sauce moutarde  65;

Cape grim beef, truffled potato, polaire sauce, lesley's horseradish  120;

SIDES

Salade verte  15;

Sourdough, miso butter  9;

CAVIAR

Bump with Süd Polaire vodka  49;

Service with toasted brioche and accompaniments  10g/99  or  30g/290;

CHEESE

Cheese: coal river farm triple cream brie, mustard fruits  28;

Cheese: tete de moine, cherry mostarda  28;

SWEET

Paris brest: hazelbrae hazelnut praline creme, caramel  25;

Profiterole, nougat glace, chocolate sauce  25;

Lemon mousse, meringue, langue de chat  22;