MENU
INSTITUT POLAIRE
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SEASONAL SET MENU
(six shared courses)
Whipped bottarga toast, ikura;
Brioche bun, miso butter, laver oil;
Yellowfin tuna tempura, ponzu, truffle salt;
Mr Brown's mushrooms, black garlic sabayon, smoked shoyu dashi (v);
Handmade pasta: smoked ricotta and truffle caramelle, dashi butter, alliums (v);
Cape grim eye fillet, sake braised tropea onion, popcorn, tataki;
Yuzu meringue tart.
$90 per person
+ bruny island oyster $5 each
+ truffle $25 per 5g (in season)
+ cheese $12 per person
BAR PLATES MENU
Olives;
Bruny Island oyster, elderflower mignonette;
Olasagasti anchovy plate;
Whipped bottarga toast, ikura;
Hakurei turnips, gochujang (v);
Salumi: capicola, salume tartufo, kohlrabi, grissini;
Wagyu beef tartare, cured yolk, wasabi mayo, koji crisp;
Handmade pasta: smoked ricotta and truffle caramelle, dashi butter, alliums (v);
Berkshire pork katsu sando (sundays only);
Cheese: Coal river farm triple cream brie, mustard fruits;
Cheese: Tongola big B, cherry mostarda;
Cheese: Bouche de lucay, leatherwood honey;
Pistachio ice cream, sable.

INSTITUT POLAIRE
COLDHEARTED LIQUOR
wine bar & kitchen • cellars
1 / 7 Murray Street
Hobart Tasmania Australia 7000
+61 (0) 432 925 895
Wednesday (closed)
Thursday 4pm
Friday 4pm - late
Saturday 4pm - late
Sunday 4pm