MENU

INSTITUT POLAIRE

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SEASONAL SET MENU

(bookings preferred)

$150 per person

Bottarga toast (I)   |   Wagyu X tartare  |  Sea Urchin Pillow  (A);

Sourdough, miso butter

Hokkaido Scallop sashimi, verjus, white shoyu, samphire  (I);

Mr Brown's shimofuri mushrooms, chawanmushi, ankake  (V);

Handmade Pasta: crab a la vodka gochujang, pangrattato  (A);

NZ Snapper, sauce vierge (I);

Salade verte;

Yuzu sorbet;

Chocolate whisky caramel tart.

Supplements

+ oyster (A) $8 each

+ caviar bump and sud polaire vodka (I)  $49 each

+ caviar eclair (I)  $29 each

+ full caviar service (I)  $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  12;

Bottarga toast (I)  12;

Caviar eclair, crème fraiche, chive, gold leaf (I)  29;

Oyster, elderflower mignonette (A)  8; 

Oeufs mayo, olasagasti anchovy, pepperberry salt (I)  18;

Mojama house cured tuna, yuzukosho, hazelnut, crostini (A)  22;

Salume Plate: fork it farm capicola, pickled thing, grissini  25;

PLATES

Hokkaido Scallop sashimi, verjus, white shoyu, samphire (I)  29;

Flinders Island abalone tonnato, capers, saltbush (A)  35;

Mr Brown's shimofuri mushrooms, chawanmushi, ankake (V)  28;

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

LARGE

Handmade Pasta: crab à la vodka gochujang, pangrattato (A)  45;

Side of NZ snapper, sauce vierge (I)  75;

Sassafras 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 (I)  49;

Caviar eclair (I) 29;

Service with toasted brioche and accompaniments (I)  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;

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