SYDNEY'S HOME OF
CHAMPAGNE & SABRAGE
Champagne Bar Summer
Expertly crafted by Executive Chef Sam Moore, and Executive Pastry Chef Ian Burch
Warm Rye Sourdough
Pepe Saya cultured butter
$10
Polanco Baerii Caviar
Blinis, shaved egg, caper, chives, crème fraîche
10g | $100
30g | $250
Freshly Shucked Oysters
Chardonnay mignonette, lemon
Half dozen | $36
Full dozen | $72
Per piece | $7
Lobster Roll
Toasted brioche
$21
Octopus Skewers Grilled Over Coals
Chorizo, lime aioli, espelette
$18
Heirloom Beetroot Salad
Cashew curd, beetroot & onion relish, candied walnut, aged balsamic
$16
Beef Tartare on Toast
Cured egg yolk, sauce remoulade
$18
Wild Mushroom Tart
Shallot jam, gruyere, macadamia
$16
Cured Meats & Cheese
Chef's selection of cured meats & cheeses
$48
Autumn Vegetable Tempura
Dashi emulsion
$14
Pomme Frites
Truffle aioli, parmesan
$12
Lamington
Raspberry, cocoa nib, coconut
$12
Sweet & Spicy
Housemade popcorn
$10
Pâte de fruits
KIr Royale Cassis
$14
