MENU

INSTITUT POLAIRE

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SEASONAL SET MENU

(six shared courses)

Whipped bottarga toast, ikura;

Brioche bun, miso butter, laver oil;

Yellowfin tuna tempura, ponzu, truffle salt;

Mr Brown's mushrooms, black garlic sabayon, smoked shoyu dashi  (v);

Handmade pasta: smoked ricotta and truffle caramelle, dashi butter, alliums  (v);

Cape grim eye fillet, sake braised tropea onion, popcorn, tataki;

Yuzu meringue tart.

$90 per person

+ bruny island oyster $5 each

+ truffle $25 per 5g  (in season)

+ cheese $12 per person

BAR PLATES MENU
Olives;

Bruny Island oyster, elderflower mignonette; 

Olasagasti anchovy plate;

Whipped bottarga toast, ikura;

Hakurei turnips, gochujang (v);

Salumi: capicola, salume tartufo, kohlrabi, grissini;

Wagyu beef tartare, cured yolk, wasabi mayo, koji crisp;

Handmade pasta: smoked ricotta and truffle caramelle, dashi butter, alliums (v);

Berkshire pork katsu sando  (sundays only);

Cheese: Coal river farm triple cream brie, mustard fruits;

Cheese: Tongola big B, cherry mostarda;

     Cheese: Bouche de lucay, leatherwood honey;

Pistachio ice cream, sable.