MENU

INSTITUT POLAIRE

__________________________________________________________________________________________________________________________________________________________________________________________________

SEASONAL SET MENU

(bookings preferred)

$150 per person

Bottarga toast   |   Wagyu X tartare;

Sourdough, miso butter

Scallop sashimi, lemon infused verjus, kunzea;

Heirloom tomato, mint, tongola curdy  (v);

Pasta: crab orzo, lemon butter, dill;

Snapper, sauce vierge;

Salade verte;

Yuzu sorbet;

Whisky caramel tart.

Supplements

+ oyster $7 each

+ caviar bump and sud polaire vodka  $49 each

+ full caviar service $99

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

+ cheese $12 per person

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

SNACKS

Olives  9;

Oyster, elderflower mignonette  7; 

Bottarga toast  12; 

Constance farm tempura shishito peppers, togarashi  (v)  15;

PLATES

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

Anchovy plate, yuzu oil, crostini  24;

Annette's heirloom tomatoes, mint, tongola curdy  (v)  29;

Tuna carpaccio, pomelo, peony petal vinegar  29;

Wagyu X tartare, cured yolk, wasabi mayo, crisps  29;

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

CAVIAR

Bump with Süd Polaire vodka  49;

Service with toasted brioche and accompaniments  99;

LARGE

Pasta: crab orzo, lemon butter, dill  45;

Tiger prawns, tamari butter, capers  33;

Side of snapper, sauce vierge  75;

Cape grim beef, potato, polaire sauce, mustard  95;

SIDES

Salade verte  15;

Sourdough, miso butter  8;

CHEESE

Cheese: coal river farm triple cream brie, mustard fruits  25;

Cheese: tete de moine, cherry mostarda  25;

SWEET

Paris brest: hazelbrae hazelnut praline creme  25;

Mousse au chocolat, chantilly cream, langue de chat  22;

Nougat Glace: candied cherry, apricot and hazelnut ice cream  18.