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Menu |
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Degustation Menu (applicable to the whole table):
- Seven-Course Degustation, $80pp.
- With Matching Wines, 130pp.
Our Degustation Menus are tailored to individual tables. |
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BYO Wine Tuesday to Friday.
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For bookings of 9 people or more, a set menu applies.
Please call 02 9566 2112, or e-mail eat@restaurantatelier.com.au for more information.
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a la Carte Menu |
$ |
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| Sourdough Bread w Tapenade, EVOO & Balsamic, or Echire Butter |
3.00 |
| Garlic Pot Bread |
4.50 |
| Rare Breed ‘Berkshire Black’ Pork Rillette w Lavosh & Pickles |
9.00 |
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| Starter |
| Wagyu Beef Tartare w Parsnip Ice Cream, Quail Egg & Pickled Mushrooms |
22.00 |
| Seared Scallops w Braised Oxtail, Crispy Veal Sweetbreads & Creamed Celeriac |
22.00 |
| Warm Tomato Tarte Tatin Topped w Capri Feuillle Goat Cheese Foam, Vintage Aged Balsamic Vinegar |
16.00 |
| Smoked Kangaroo Island Marron Tail, White Asparagus, Pink Grapefruit & Foie Gras Mousse |
22.00 |
| Twice-Cooked Spiced-Cured Boneless Quail w Cauliflower Custard, Fresh Pea & Black Olive Salad |
20.00 |
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| Main Course |
| Cocoa-Roasted Striploin of New Zealand Venison, Carrot Puree, French Onion Tortellini & Baby Turnips |
32.00 |
| Roasted Breast of Grimauld Duckling, Trevisio, Baby Beetroot & a Dried Cherry Sauce |
32.00
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| Seared Yellow-Fin Tuna w Pomme Mousseline, Moreton Bay Bug Grenobloise |
34.00 |
Roasted Queensland Squab Wrapped in Prosciutto, Shiitake Mushrooms, Salsify, Truffled Linguini
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38.00 |
| Roasted Boned & Rolled White Rabbit w XO Pippies, Bocollini & Chinese Radish |
30.00 |
| Vegetarian Main Course Can be Prepared to Order on Request |
28.00 |
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Mixed Leaves w a Choice of:
Roasted Hazelnut & Confit Eschallot Dressing, or
Lemon Vinaigrette |
6.50 |
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| Dessert |
| Dark Chocolate Delice, Coconut Sabayon w Stretched Caramel |
15.00 |
| Tonka Bean Creme Brulee w Balsamic-Poached Strawberries, Vanilla Ice Cream |
15.00 |
| Caramel Souffle w Turron d'Yema Ice Cream, Whisky Creme Anglaise |
15.00 |
| Mont Blanc w Caramelised Chestnuts, Goat Milk Ice Cream |
15.00 |
| Selection of House Made Ice Creams: Malt, Lemon Curd, Christmas Pudding |
15.00 |
| Selection of House Made Sorbets: Strawberry, Pineapple, Blood Orange |
15.00 |
| Seasonal Selection of Cheese, Served w Quince Paste, Sourdough & Poppyseed Lavosh |
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| 2 Cheese |
15.00 |
| 3 Cheese |
18.00 |
| 4 Cheese |
21.00 |
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22 Glebe Point Road, Glebe, 2037
Ph: 02 9566 2112 Fx: 02 9566 2115
email: eat@restaurantatelier.com.au
Tuesday - Saturday from 6pm
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