MENU

INSTITUT POLAIRE

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SEASONAL SET MENU

(bookings preferred)

$150 per person

Bottarga toast   |   Wagyu X tartare;

Milk buns, miso butter

Scallop tempura, Adrian's smoked plum;

Honeynut squash, tongola curdy, hazelbrae hazelnut, black garlic  (v);

Tasmanian truffle cacio e pepe  (v);

Snapper, seven springs farm leeks, sauce vierge;

Salade verte;

Trou Normand: apple sorbet, apple brandy syrup;

Yuzu meringue tart.

Supplements

+ oyster $6 each

+ caviar bump and sud polaire vodka  $49 each

+ full caviar service $99

+ truffle $30 per 8g  (when in season)

+ cheese $12 per person

WINE BAR MENU
(A la carte, Bookings and Walk-in welcome)

Olives  9;

Oyster, elderflower mignonette  6; 

Bottarga toast  12;

Parfait eclair, spiced cherry  12;

Oeufs mayo, pepperberry salt  (v) 16;

Anchovy plate, yuzu oil, crostini  24;

Salume: fork it farm capicola, fennel condiment, lovage seed grissini  29;

Salume: fuet anis salami, fennel condiment, lovage seed grissini  29;

Heirloom tomato, tongola curdy, lovage  (v)  22;

Wagyu X tartare, cured yolk, wasabi mayo, koji crisp  29;

Skull Island prawns, tamari butter, capers  33;

Snapper, seven springs farm leeks, sauce vierge  75;

Tasmanian truffle cacio e pepe (v)  42;

Cape grim beef 500g, potato, polaire sauce, mustard  85;

Berkshire pork katsu sando  (sundays only)  25;

Salade verte  12;

Cheese: coal river farm triple cream brie, mustard fruits  25;

Cheese: tete de moine, cherry mostarda  25;

Paris brest: hazelbrae hazelnut praline creme  20;

Poire belle helene  18;

Fig leaf ice cream, sable, white chocolate soil  16.