Opening Hours

Buffet Breakfast:
Monday to Friday: 6:30am to 10:30am Saturday, Sunday and Public Holidays: 6:30am to 11:00am

Lunch:
Currently closed for Lunch

Dinner:
Thursday to Sunday: 5:30pm to 9:00pm

Location

Level 3/12 Darling Dr, Sydney
NSW 2000

LA TABLE MENU

$88 per person

For twelve gourmands or more, enjoy a
delicious feast prepared carefully by our chefs.
Choose two dishes from each course to be
served alternatively. Bon Appétit!

 

E NT R É E

ROAST QUAIL

Half quail, poached quail egg, butternut squash
mousseline, micro greens, hazelnut

 

SCALLOP & MUSSEL BRANDADE

Chilled rockfish soup,
rouille mayo, baguette crisp

 

FLORAL TARTLET (VEG)

Eggplant caviar, mushrooms,
asparagus, truffle ricotta

MAIN COURSE

LAMB SHANK NAVARIN

Served with home-made gnocchi, artichoke

 

BEEF MEDALLION

Paris potato mash, glazed endive,
oyster mushroom, shallot red wine sauce

 

NT BARRAMUNDI

Parmesan crust, ratatouille, potato fondant in
braised rosemary jus

 

DESSERT

RED BERRY PANNACOTTA

Sable cookie

 

DECONSTRUCTED LEMON TART

Meringue, spiced crumble, sorbet

 

CALLEBAUT COUVERTURE BROWNIE (GF)

Hazelnut, spiced crumble,
mascarpone Chantilly cream

 

LA TABLE MENU

$100 per person

For twelve gourmands or more, enjoy a
delicious sharing feast prepared carefully by
our chefs. Choose two dishes from each
course. Bon Appétit!

 

E NT R É E

ATELIER CHARCUTERIE

Artisan cured meats, condiments

PISSALADIÈRE

Onion and anchovies flatbread,
rocket leaves, aged parmesan

PACIFIC OYSTERS

Shallot vinegar, lemon wedge

MAIN COURSE

Chefs selection, 3 assorted side dishes for the table

WHOLE BEEF TENDERLOIN

Peppercorn jus, vineyard tarragon butter,
confit garlic purée

 

WHOLE MARKET FISH NICOISE 1KG

Virgin olive oil & white wine, lemon thyme,
grapevine tomato, brown mushrooms, shallots

 

ROASTED CHICKEN HERBES DE PROVENCE

Whole free-range chicken, watercress salad,
charred lemon

 

DESSERT

(Served Alternatively)

RED BERRY PANNACOTTA

Sable cookie

 

DECONSTRUCTED LEMON TART

Meringue, spiced crumble, sorbet

 

CALLEBAUT COUVERTURE BROWNIE (GF)

Hazelnut, spiced crumble,
mascarpone Chantilly cream