laris pr i x f i xe menu A 7-COURSE TASTING MENU

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2 laris pr i x f i xe menu A 7-COURSE TASTING MENU SINGLE OYSTER TOPPED WITH CAVIAR Dressed with Lemon Foam La Chablisienne Petit Chablis Pas si Petit 2013 Chardonnay Chablis, Burgundy, France CHILLED LOBSTER AND BACON Olive Oil Pearls Chalkers Crossing Hilltops Semillon 2013 Hilltops, NSW, Australia SIGNATURE BEEF AND BARLEY BRODO Oxtail, Root Vegetables, Black Truffle Scalabrone by Tenuta Guado al Tasso 2011 Cabernet Sauvignon, Merlot, Syrah Bolgheri, Tuscany, Italy CHILLED FOIE GRAS PARFAIT Sauternes Jelly and Rhubarb Compote Prince de St Aubin 2011 Sauternes Semillon, Sauvignon Blanc, Muscadelle Sauternes, France SEARED DIVER SCALLOP AND PORK BELLY Lentils, Black Garlic Sabayon Terenzuola Fosso di Corsano Vermentino Colli di Luni, Northern Tuscany, Italy GRILLED USDA PRIME BEEF RIB-EYE Red Wine Sauce with Bone Marrow & Truffle Paul Jaboulet Pierre Aiguille 2011 Gigondas Grenache, Syrah, Mourvedre Gigondas, Southern Rhone, France SHIRAZ-POACHED PEARS Lemon Crème Fraîche, Shiraz Syrup East India Solera by Lustau Palomino Fino, Pedro Ximenez Jerez, Spain 888 Tasting Menu 1,388 with Wine Pairing Our tasting menu will be served only to the entire table

3 seafood counter seafood feast for two or four A SELECTION OF THE FRESHEST SEAFOOD Canadian Lobster, King Prawns, Oysters and Other Seafood Delights with our Signature House Condiments for Two 688 for Four 1,248 MARKET OYSTERS (per piece) French Fine de Claire 55 Dutch Imperial 60 Irish Rock 38 Signature House Condiments TRIO OF OYSTERS 138 Chef-Selected and Whimsically Flavored SMOKED SALMON, PICKLED CAPER LEAVES 168 Lemon Creme Fraiche CHILLED LOBSTER AND BACON 198 Saffron Sauce, Fresh Tomato Relish, Olive Oil Pearls KING FISH 188 Gently Flamed with Mango, Pink Pepper Corn and Finger Lime JUMBO LUMP CRAB AND AVOCADO COCKTAIL 198 Lemongrass Gazpacho soup SIGNATURE BEEF AND BARLEY BRODO 118 Oxtail, Root Vegetables, Black Truffle LOBSTER BISQUE 128 Creme Fraiche and Fennel Pollen SOUP OF THE DAY 108

4 salads and starters HEIRLOOM TOMATO AND GOAT S CHEESE 138 Tomato Jelly with Pistachios & Truffle Honey ROMAINE LEAVES, BACON, SOUR DOUGH CROUTONS 128 Organic Egg, Roquefort Cheese and Sherry Vinegar Dressing KALE, PICKLED BEETROOT AND AVOCADO SALAD 128 Almonds, Cranberries and Mint Dressing BURRATA, CHERRY TOMATO AND PINE NUTS 148 Aged Balsamic Vinegar ASPARAGUS DRESSED WITH HONEY MUSTARD 128 Devilled Egg CHARCOAL-FLAMED TARTAR 228 Toasted Rye Bread SEARED DIVER SCALLOP AND PORK BELLY 168 Lentils, Black Garlic Sabayon FOIE GRAS HOT - Pan-Fried with Black Pepper Manuka Honey, Toasted Brioche 208 COLD - Pate with Rhubarb Jelly, Toasted Brioche 208 STURIA SUSTAINABLE FRENCH CAVIAR SERVED WITH HOUSE CONDIMENTS Sturia Vintage 30g 1468 A caviar combining rounded firmness and harmonious fruit Sturia Prestige 30g 1988 A dark and subtle caviar with some nutty notes

5 beef cuts from the grill Our aged meats come naked from our wood burning grill or oven, add a topping, sauce and sides to pimp out your experience. Please allow sufficient time for the steaks to be prepared. Sit back and enjoy a glass of wine. Depending on your desired meat temperature Tomahawk and Porterhouse Steaks require up to 45 minutes preparation time. linz heritage angus USDA prime beef ON THE BONE 34 oz PORTERHOUSE 1, oz T-BONE oz KANSAS CITY STRIPLOIN oz TOMAHAWK RIB-EYE 1, oz RIB-EYE 658 OFF THE BONE 12 oz SKIRT STEAK oz SIRLOIN oz RIB-EYE oz TENDERLOIN 398 cape grim tasmanian grass -fed beef 14 oz RIB-EYE oz SIRLOIN 328 triple-seared japanese wagyu a4 8 oz SIRLOIN oz THE LADY S CUT 958 CHEF S CUT ask our chef what he is passionate about at the moment BUTTERS & SAUCES 38 Truffle Butter, Smoked Butter, Cafe de Paris Butter Red Wine, Peppercorn, Bearnaise

6 toppings & accompaniments for your steak FOIE GRAS 158 CANADIAN LOBSTER TAIL 228 KING PRAWNS 158 HONEY-GLAZED DOUBLE SMOKED BACON 148 NEW YORK'S OSCAR STYLE 248 Buttered King Crab, Asparagus, and Bearnaise Sauce KING CRAB LEG 268 grilled seafood CANADIAN LOBSTER 528 Covered in Sage Butter and Baked in the Wood-Fired Grill KING PRAWNS 418 Mild Chili, Coriander and Lime Marinade and Fired in the Grill MARKET FISH FILLET (MARKET PRICE) Cooked in the Wood-Fired Grill with Butter, Lemon and Sprinkled with Fresh Dill SCOTTISH SALMON FILLET 248 Wood-Fire Grilled with Mustard Honey Butter and Lemon

7 other mains CHAR-GRILLED SAKURA CHICKEN 238 Pomelo Kaffir Lime Salsa AUSTRALIAN LAMB RACK 338 Parsnips and Black Garlic Puree, Port Wine Prunes, Mint Leaves LOBSTER RISOTTO 228 Roasted Pumpkin and Sage Butter BUCATINI PASTA 168 Slow-Cooked Tomato Sauce, Burrata, Sweet Basil WOOD-FIRED PORTOBELLO MUSHROOMS 188 Eggplant, Dates, Yogurt Sauce

8 sides We like to make a big deal of our sides, try at least two with your steak or main dish the potatoes TRIPLE-COOKED FRIES, WITH SEA SALT AND VINEGAR SPRAY 68 MASHED DOUBLE CREAMY POTATOES 68 PARMESAN SWEET POTATO FRIES 68 POTATO AND TRUFFLE GRATIN 88 the rest but still the best CAULIFLOWER CREAM CHEESE GRATIN 68 MAPLE-GLAZED CARDAMOM CARROTS 68 GRILLED PORTOBELLO MUSHROOMS WITH MINT AND GARLIC 78 CREAMED SPINACH WITH NUTMEG 78 GREEN ASPARAGUS WITH PARMESAN AND BROWN BUTTER 78 MAC AND CHEESE 68 GREEN BEANS AND BUTTER 68 BRUSSELS SPROUTS AND BACON 88