Bill of Fare
The Menu
An evening menu that turns with the season. Ask your server about tonight's off-menu cuts and the cellar's rare pours.
To Begin
Oysters & Mignonette
$24Half-dozen, champagne shallot, lemon
Steak Tartare
$22Hand-cut beef, cured yolk, grilled sourdough
Burrata & Heirloom
$19Stracciatella, basil oil, aged balsamic
French Onion Velouté
$16Caramelised onion, gruyère crouton
From the Hearth
Hearth-Roast Duck
$38Cherry, charred endive, duck jus
Line-Caught Halibut
$36Brown butter, capers, sea herbs
Dry-Aged Ribeye
$5245-day, bone marrow, green peppercorn
Wild Mushroom Risotto
$28Aged parmesan, truffle, thyme
To Finish
Dark Chocolate Délice
$16Burnt honey, crème fraîche
Tarte Tatin
$15Caramel apple, vanilla bean ice cream
Cheese Trolley
$18Three selections, quince, walnut bread
From the Bar
The Vesper
$18Gin, vodka, Lillet Blanc, lemon twist
Old Fashioned
$17Rye, demerara, aromatic bitters
French 75
$16Gin, champagne, lemon, sugar
A discretionary 18% service charge is added to parties of six or more. Please let us know of any allergies — our kitchen is happy to adapt.
Hungry?