À La Carte Menu

We offer a fixed-price à la carte menu, with a minimum of two courses.

À la carte

Entree & Dessert - Available at lunch only

$ 50.00

Entree & Entree

$ 60.00

Main & Dessert

$ 65.00

Entree & Main

$ 70.00

Entree, Main & Dessert

$ 85.00

To Share on Arrival

Premium Sydney Rock Oysters

Freshly shucked, sauce mignonette half dz / one dz
$ 35/$65

Escargots de Bourgogne

Burgundy-style snails, one dz with garlic bread
$ 35.00

Oscietra Caviar 30gm/50gm

with traditional garnishes & Russian blinis
$ MP

Martini Crevettes

Tiger prawns, sauce Marie Rose
$ MP

Entrèes

Soupe à l'oignon

garlic-cheese croutons V-Option

Globe Artichoke & Asparagus

bocconcini, jamon serrano, aged balsamico DF V-Option

Seared Scallops

with vermicelli & pineapple salsa DF GF

Lobster Ravioli

basil-perfumed extra virgin olive oil

Seafood Medley

an assortment of cooked seafood & Russian dressing GF

Chicken Liver Pâté

red-currant relish, caramelized macadamia & cornichon GF-Option

Mains

Mushroom Strudel

ricotta, apple, carrot, celery, sunflower seeds & tomato fondue V

Grilled Barramundi Fillet

potato puree, ratatouille, gremolata garnish GF

Seafood Pie

prawns, scallops, fish fillet, blue swimmer crab meat & puff pastry

Confit of Duck à l'orange

potato foam, kale, braised red cabbage & sauce orange GF

Pork Belly 12 Hours Slow-Cooked

apple, melon, caramelized calvados orange, sauce charcutière DF GF

Fantaisie Fruits de Mer

assorted fish & shellfish risotto, giant prawns DF GF
$ 15 suppliment

Angus Beef Eye Fillet

mushroom fricassee, sauce madère GF
$ 10 suppliment

Dessert

Orange Bavarian Cream

fruit macédoine & caramel sauce GF Option

Chocolate Almond Cake

mixed berry compote, ice cream GF

Coconut Foam

pineapple, plum granite & passion fruit GF

Crème Brûlée

with seasonal berries GF Option

Walnut & Date Pudding

butterscotch sauce, ice cream

Crêpe sans Rival

vanilla custard, meringue & raspberry coulis

A Trio of Cheese

muscatels, accompaniments
$ 10 suppliment

Liqueur Affogato

vanilla ice cream, espresso, Frangelico GF

Group bookings & functions: To maintain a high level of service, we require tailored menus for groups of 8 and + more guests for lunch and dinner.
For more information, please click here.
Fully licensed
BYO: Not permitted on Friday Dinner, Saturday Dinner & Group Booking 8+ more
Corkage: $10 pp/$20 per bottle, whichever is greater (wine & champagne only)
Decanting: If your wine needs decanting, we suggest keeping it in an upright position for at least 24 hours. Then decant the wine and let it sit in the decanter for 30 minutes to 4 hours. Wash the bottle thoroughly, then pour the wine back into it before bringing it to Saveur. We recommend enjoying your wine without using a decanter at the restaurant- there are extraordinary charges for decanting, depending on the wine.
Surcharges
• A 10% surcharge applies on Sundays
• A 15% surcharge applies on public holidays
• Credit card surcharge: Visa/Mastercard 1.1%, Amex 1.6%
• A 10% surcharge applies to all group bookings of eight (8) or more guests

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