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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
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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.
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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 |
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| Starter |
Alaskan Snow Crab Mayonnaise, Summer Vegetables, Red Vein Sorrel, Tempura Zucchinni Blossom
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24.00
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Terrine of Macleay Valley Rabbit, Confit Breast, Pickled Heirloom Carrots, Golden Purslane, Watercress Sauce
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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 |
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| 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
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36.00 |
Poached Fillets of John Dory, Pedron Peppers, Fennel & Zuchinni, Sweet Corn Veloute, Bernaiuse Sauce
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36.00 |
| Roasted Loin of Berkshire Black Pig, Jerusalem Artichokes, Baby King Brown Mushrooms, Warrigal Greens |
36.00
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| 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 |
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Darling Mills Farm Selection of Summer Salad Leaves w a Roasted Hazelnut & Confit Eschallot Dressing
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8.50 |
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| Dessert |
Yellow Peach Souffle w Cherry Sorbet, Greek Basil & Mascarpone Milkshake
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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 |
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| 2 Cheese |
16.00 |
| 3 Cheese |
23.00 |
| 4 Cheese |
30.00 |
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