MENU

INSTITUT POLAIRE

__________________________________________________________________________________________________________________________________________________________________________________________________

Olives;

Pickled things; 

Potato puffs, whipped roe;

Truffle toast, whipped egg;

Brioche bun, miso butter, laver oil;

PLATES

Bruny Island oyster, avruga;

Hiramasa kingfish sashimi, kohlrabi, smoked shoyu, yuzu oil, wasabi leaf;

Heirloom tomato, tongola curdy, shiso rayu;

Skull Island prawn, tamari butter, capers;

Handmade pasta: gnocchetti cacio e pepe, lovage;

King Island beef tataki, sake braised tropea onion;

Dressed leaves;

Leatherwood honey pannacotta, compressed blood plum, vanilla balsamic;

SALUMI PLATE
Wagyu bresaola, pickled sugarloaf;

Pamplona grande, fennel; 

Mortadella, guindillas;

CHEESE

Tongola Pippi, leatherwood honey;

Bruny Island C2, cherry mostarda.

SUNDAY SPECIAL

Berkshire pork katsu sando  (sundays only)