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 infused verjus, kunzea;

Asparagus, beurre blanc  (v);

Pasta spanner crab mafaldine;

Snapper, sauce vierge;

Salade verte;

Trou Normand: apple sorbet, apple brandy syrup;

Whisky caramel 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)

SNACKS

Olives  9;

Oyster, elderflower mignonette  6; 

Bottarga toast  12; 

(+ olasagasti anchovy 3)

Parfait eclair, spiced cherry  12;

PLATES

Oeufs mayo, pepperberry salt  (v)  16;

Anchovy plate, yuzu oil, crostini  24;

Asparagus, beurre blanc  (v)  25;

Tuna carpaccio, pomelo, moscatel vinegar  29;

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

Wagyu X tartare, cured yolk, wasabi mayo, crisps  29;

FRUITS DE MER  (for two)  99

oysters, octopus gilda, scallop sashimi, crab remoulade, marie rose sauce;

CAVIAR

Bump with Süd Polaire vodka  49;

Service with toasted brioche and accompaniments  99;

LARGE

Skull Island prawns, tamari butter, capers  33;

Pasta spanner crab mafaldine  45;

Snapper, sauce vierge  75;

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

SIDES

Salade verte  15;

Sourdough, miso butter  8;

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;

Poire belle helene  22;

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