MENU

INSTITUT POLAIRE

__________________________________________________________________________________________________________________________________________________________________________________________________

SEASONAL SET MENU

(bookings preferred)

$130 per person

Bottarga toast   |   Wagyu X tartare;

Heirloom tomato, tongola curdy gelato, lovage;

Milk buns, miso butter;

Tuna carpaccio, magnolia vinegar, mojama;

Gnocchetti, asparagus, fava bean, lemon butter, curdy;

Cape grim beef, potato, polaire sauce, mustard;

Salade verte;

Blood orange sorbet;

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, Walk-in welcome)

Olives  9;

Oyster, elderflower mignonette  6; 

Bottarga toast  12;

Parfait eclair, spiced cherry  12;

Oeufs mayo, fennel, pepperberry  (v) 16;

Anchovy pissaladiere, caramelised onion, olive  25;

Salume: fork it farm capicola, fennel condiment, lovage seed grissini  25;

Salume: fuet anis salami, fennel condiment, lovage seed grissini  25;

Heirloom tomato, tongola curdy gelato, lovage  (v)  18;

Tuna carpaccio, magnolia vinegar, mojama  29; 

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

Fruits de mer (oyster, gilda, prawn, crab remoulade, marie rose sauce)  85;

Skull Island prawns, tamari butter, capers  30;

Gnocchetti, asparagus, fava bean, lemon butter  (v)  35;

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  18;

Eton mess: berries, meringue, cointreau creme  18;

Truffle ice cream, sable, popping candy  16.