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INSTITUT POLAIRE

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SNACKS & PLATES
Olives;

Native angasi oyster, finger lime; 

Anchovy toast, whipped egg butter;

Duck parfait bomba, cherry;

Salumi: pamplona, capicola, kohlrabi, grissini;

Skull island prawn cocktail, prawn oil mayo, togarashi,

Handmade pasta: nettle ravioli, pecorino, mint, fava leaves;

Pink fir potatoes, seaweed butter;

Berkshire pork katsu sando  (sundays only);

Truffle ice cream, sable;

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

Cheese: Bruny Island C2, cherry mostarda;

     Cheese: Bouche de lucay, leatherwood honey.

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SEASONAL SET MENU

Brioche bun, miso butter, laver oil;

Duck parfait bomba, cherry;

Hiramasa kingfish crudo, fermented apple, kohlrabi, applewood smoked creme;

Carrots, whey caramel, stracciatella, hazelbrae hazelnuts;

Handmade pasta: nettle ravioli, pecorino, mint, fava leaves;

Strelleyfield duck breast, celeriac, cumquats;

Yuzu meringue tart.

$88 per person

+ angasi oyster $5 each

+ truffle $20 per 5g  (in season)

+ cheese $12 per person