Restaurant Atelier

Menu
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Degustation Menu (applicable to the whole table):

  • Seven-Course Degustation w Matching Wine: $145pp
  • Degustation Menu: $90pp

Degustation Menus are tailored to individual tables

 

Fully Licensed

BYO Wine, Tuesday to Friday

Corkage $15 per bottle

 

For bookings of 9 people or more a set menu applies -

e-mail eat@restaurantatelier.com.au for more information

 

follow us on Twitter:

@ Rest_Atelier

 

Valentine's Day Degustation Menu

Spoil and indulge in our special Valentine Degustation Menu this Valentine's Day!

Due to overwhelming demand (places are already very limited for Tuesday, 14th FULLY BOOKED), our Valenitine's Menu is being extended to include Monday, 13th also.

See our 'Events' page for menu details.

 

a la Carte

$
Rare Breed ‘Berkshire Black’ Pork Rillette w Lavosh & Pickles 10.00
Jamon Iberico Bellota 'J Martin' w Fleur de Sel Grissini 15.00 
Sourdough Bread w Tapenade, EVOO & Balsamic, or Pepe Saya Butter 5.00
Starter

Alaskan Snow Crab Mayonnaise, Summer Vegetables, Red Vein Sorrel, Tempura Zucchinni Blossom

24.00

Terrine of Macleay Valley Rabbit, Confit Breast, Pickled Heirloom Carrots, Golden Purslane, Watercress Sauce

24.00
Whisky-Cured then Confit'd Petuna Ocean Trout, Pink Grapefruit, Avocado, Fennel, Salad Burnette 24.00
Asian-Inspired Consomme, Smoked Eel, Seared Scallop & Octopus, Wood-Ear Mushrooms, & Thai Basil 24.00
Roasted Breast of Thirlmere Spatchcock with a Terrine of Leg, Salad of Fresh Peas & Asparagus, Jus Gras 24.00
Main Course
Honey & Szechuan Pepper-Roasted Grimauld Duckling Breast, Crisp Confit Leg, Sweet & Sour Baby Radish & Turnips, Tung-Ho Cress 36.00

Roasted Breat & Crispy Leg of Quail, Goats Cheese & Garlic Emulsion, Confit Cherry Tomato, Piquillo & Black Olives

36.00

Poached Fillets of John Dory, Pedron Peppers, Fennel & Zuchinni, Sweet Corn Veloute, Bernaiuse Sauce

36.00
Roasted Loin of Berkshire Black Pig, Jerusalem Artichokes, Baby King Brown Mushrooms, Warrigal Greens

36.00

Roasted Rump Cap of Wagyu Beef (MS7+), Confit Carrot Puree, Roasted Salsify, Heirloom Carrots & Garlic Shoots 36.00
Vegetarian Main Course made to order on request 36.00

Darling Mills Farm Selection of Summer Salad Leaves w a Roasted Hazelnut & Confit Eschallot Dressing

8.50
Dessert

Yellow Peach Souffle w Cherry Sorbet, Greek Basil & Mascarpone Milkshake

15.00
Tonka Bean Creme Brulee w Elderflower Jelly, Macerated Strawberry 15.00
Chocolate & Olive Oil Delice, Summer Berries, Sheeps' Milk Yougurt Ice Cream 15.00
Sorbet Selection: Fraises des Bois, Lychee, Blood Orange 15.00
Seasonal Selection from the Cheese Board w Guava Paste, Fig & Walnut Log, Lavosh & Carta di Musica
2 Cheese     16.00
3 Cheese     23.00
4 Cheese     30.00

22 Glebe Point Road Glebe NSW Australia 2037

p: +61 2 9566 2112

e: eat@restaurantatelier.com.au

Dinner: Tuesday - Saturday from 6pm