MENU

INSTITUT POLAIRE

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SNACKS & PLATES
Olives;

Bruny Island oyster, strawberry mignonette, pepperberry; 

Anchovy toast, whipped egg butter;

Duck egg and soldiers;

Salumi: pamplona, capicola, kohlrabi, grissini;

Rocky top farm radicchio, blood orange, salted ricotta, rosemary;

Handmade pasta: smoked ricotta agnolotti, shiitake brodo;

Berkshire pork katsu sando  (sundays only);

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

Cheese: Bruny Island C2, cherry mostarda;

     Cheese: Bouche de lucay, leatherwood honey;

Truffle ice cream, sable.

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SEASONAL SET MENU

Brioche bun, miso butter, laver oil;

Bruny Island oyster, strawberry mignonette, pepperberry;

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

Weston farm asparagus, duck egg, miso sabayon, lovage;

Handmade pasta: smoked ricotta agnolotti, shiitake brodo;

Blue eye trevalla, white beans, elderflower, samphire;

Creme caramel, cumquats.

$88 per person

+ oyster $5 each

+ truffle $20 per 5g  (in season)

+ cheese $12 per person