MENU

INSTITUT POLAIRE

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SEASONAL SET MENU

(bookings preferred)

$150 per person

Bottarga toast   |   Wagyu X tartare;

Sourdough, miso butter

Scallop sashimi, lemon verjus, white shoyu, samphire;

Stracciatella, pea shoots, magnolia oil, leatherwood vinegar, hazelnut (v);

Pasta: silk handkerchief crab au citron, dill;

Snapper, sauce vierge;

Salade verte;

Yuzu sorbet;

Whisky caramel tart.

Supplements

+ oyster $7 each

+ caviar bump and sud polaire vodka  $49 each

+ full caviar service $99  /  $290

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

+ cheese $12 per person

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

SNACKS

Olives  9;

Bottarga toast  12; 

FRUITS DE MER

Oyster, elderflower mignonette  7;

Scallop sashimi, lemon verjus, white shoyu, samphire  25;

Flinders Island abalone tonnato, capers, saltbush  35;

Prawn cocktail, gochujang marie rose  29;

Fruits de mer platter: oysters, abalone, scallop, prawn  150; 

PLATES

Oeufs mayo, fennel, pepperberry salt  (v)  18;

Anchovy plate, yuzu oil, crostini  24;

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

Salume Plate: fork it farm capicola, condiment, grissini  35;

LARGE

Pasta: crab au citron, dill  45;

Side of snapper, sauce vierge  75;

Spring 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  49;

Service with toasted brioche and accompaniments  10g/99  or  30g/290;

CHEESE

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

Cheese: tete de moine, cherry mostarda  25;

SWEET

Paris brest: hazelbrae hazelnut praline creme  25;

Snow island (ile flottante): meringue, truffle anglaise, caramel  25;

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

Nougat Glace: candied cherry, apricot and hazelnut ice cream  18.