MENU

INSTITUT POLAIRE

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SNACKS & PLATES
Olives;

Pickled things;

Bruny Island oyster, avruga; 

Potato puffs, whipped roe;

Anchovy toast, whipped egg butter;

Radish plate, stracciatella, hemp;

Salumi: wagyu bresaola, pamplona grande, salami classico;

Sashimi, kohlrabi, mustard oil;

Octopus stick, black garlic, yuzu, lovage;

Handmade pasta: bucatini, sake lees butter, pangrattato;

Berkshire pork katsu sando  (sundays only);

Cheese: Bouche de lucay, leatherwood honey;

Cheese: Bruny Island C2, cherry mostarda.

CHEF'S MENU

Brioche bun, miso butter, laver oil;

Bruny Island oyster, avruga; 

Anchovy toast, whipped egg butter;

Sashimi, kohlrabi, mustard oil;

Radish, stracciatella, hemp;

Handmade pasta: bucatini, sake lees butter, pangrattato;

King Island eye fillet, koji cream, yakiniku;

Dressed leaves;

Leatherwood honey pannacotta, compressed pear, vanilla balsamic;

$85 per person