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INSTITUT POLAIRE

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SNACKS & PLATES
Olives;

Angasi oyster, fermented tomato, finger lime; 

Anchovy toast, whipped egg butter;

Whipped oyster, kombu, crisps;

Charred radicchio, citrus, stracciatella;

Salumi: classico, capicola, kohlrabi, grissini;

Hiramasa kingfish tartare, compressed cucumber, dashi jelly, yuzukosho;

Handmade pasta: smoked ricotta ravioli, whey butter, pink eye, tasmanian truffle;

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.

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SHARING MENU

Brioche bun, miso butter, laver oil;

Native angasi oyster, fermented tomato, finger lime; 

Anchovy toast, whipped egg butter;

Hiramasa kingfish, compressed cucumber, dashi jelly, yuzukosho;

Charred radicchio, citrus, stracciatella;

Handmade smoked ricotta ravioli, whey butter, pink eye, tasmanian truffle;

King Island eye fillet, koji cream, yakiniku, sugarloaf, goma;

Leatherwood honey pannacotta, spiced cherry, syrah dust;

$85 per person