Dinner - Atelier by Sofitel

OUR STORY

ATELIER, “AN ARTIST’S WORKSHOP OR STUDIO”.

A PLACE WHERE CREATIVITY IS KING.

A PLACE WHERE INSPIRATION FLOWS, IDEAS ARE BORN
AND FRESH INGREDIENTS ARE TRANSFORMED.

A PLACE WHERE OUR CHEFS CREATE FRENCH-INSPIRED
MASTERPIECES FOR YOUR DELIGHT.

PISSALADIÈRE

ONION & ANCHOVY FLAT BREAD, ROCKET LEAVES,AGED PARMESAN

CHARCUTERIE

HOUSE-MADE CHICKEN LIVER MOUSSE, ARTISAN CURED MEATS,CONDIMENTS, CRACKERS

ARTISAN SOURDOUGH BREAD

EXTRA VIRGIN OLIVE OIL AND BALSAMIC, PEPE SAYA BUTTER
ADD HOUSE-MADE BUTTER

4.5

PACIFIC OYSTERS (GF) SHALLOT CIDER VINEGAR, LEMON WEDGE	4.5ea
LÉGUMES (GF) BABY BEETROOT, LEEKS VINAIGRETTE, SMOKED CORN HUMMUS	22
CÊPES MUSHROOM SOUP (GF) QUAIL BREAST, CRUMBLED CHESTNUT, TRUFFLE RICOTTA ADD WESTERN AUSTRALIA MANJIMUP STONEBARN FRESHLY SHAVED BLACK TRUFFLE	26 16/6gr
SALMON CELERIAC TARTLET HOUSE-MADE GRAVLAX, CELERIAC AND SPANNER CRAB REMOULADE	27
PLANCHA XL YAMBA PRAWNS FLAMBÉ PASTIS, GRAPEVINE TOMATO CONFIT, AIOLI	38

ALL STEAKS GRILLED TO YOUR LIKING IN OUR MIBRASA OVEN, CHARRED MEYER LEMON, CONFIT GARLIC PURÉE, PEPPERCORN BRANDY JUS

GRASSLANDS BEEF TENDERLOIN (GF) 200G	45
GRAINGE SILVER BEEF RIB EYE CUTLET (GF) 300G	57
GRASS-FED STRIPLOIN (GF) 250G	45
CÔTE DE BOEUF PINNACLE TOMAHAWK MSA 1KG SELECTION OF HOUSE-MADE SALT AND MUSTARD	140
WHITE PYRENEES LAMB RACK 8 RIB WEST VICTORIA LAMB SELECTION OF HOUSE-MADE SALT AND MUSTARD	130
FREE RANGE DUCK BREAST SAVEURS D’AUTOMNE (GF) CAULIFLOWER PURÉE, GLAZED ENDIVE, APPLE CIDER SAUCE	45
SLOW COOKED ANGUS BEEF CHEEK TRUFFLE LINGUINE, ROASTED HEIRLOOM CARROTS ADD WESTERN AUSTRALIA MANJIMUP STONEBARN FRESHLY SHAVED BLACK TRUFFLE	42

BARRAMUNDI
PARMESAN CRUST, RATATOUILLE, ROSEMARY JUS, BASIL OIL

JOHN DORY (GF)
SAUTÉED POTATO LEEK, BROCCOLINI, TRUFFLE CREAM

ADD WESTERN AUSTRALIA MANJIMUP STONEBARN FRESHLY SHAVED BLACK TRUFFLE

STEAMED WHOLE MARKET FISH

CAULIFLOWER STEAK (GF) WHOLE BAKED, SMOKED PAPRIKA, ROASTED GARLIC, CHIMICHURRI	30

PARIS POTATO PURÉE (GF)	14
POMMES FRITES	12
PLANCHA MARKET GREENS (GF) CHILI GARLIC OIL, FRIED SHALLOTS	14
PARMESAN POLENTA (GF)	12
RATATOUILLE (GF)	14
MIXED LEAF SALAD PARMESAN, PONZY TRUFFLE DRESSING	12

MIGNARDISE PLATE CARAMEL TARTLET, RED BERRY BOAT, PASSIONFRUIT PAVLOVA	18
RED BERRY PANNA COTTA VANILLA CREAM, SABLE COOKIE, COULIS, FRESH BERRIES	18
MILLE-FEUILLE LAYERED PUFF PASTRY AND CUSTARD, SEASONAL FRUITS, ICE CREAM	18
EXPRESSO FROZEN PARFAIT HOT CHOCOLATE VALRHONA GUANAJA GANACHE, KAHLÚA GELÉE, COCOA CRISPS	18
AFFOGATO SELECTION OF KAHLÚA, BAILEYS OR FRANGELICO	20
CHEESE DISCOVERY PLATE WASHED RIND, TRUFFLE BRIE, BLUE, CHEDDAR	32
LE DAUPHIN PETIT DOUBLE CRÈME (200GR) BLACK TRUFFLE HEART, SOURDOUGH TOAST	50