As of November 1st, we offer a fixed-price à la carte menu with a minimum of 2 courses.
Our New Formulas
Entree & Dessert - Available at lunch only
Entree & Entree
Main & Dessert
Entree & Main
Entree, Main & Dessert
To Share on Arrival
Premium Sydney Rock Oysters
Escargots de Bourgogne
Oscietra Caviar 30gm/50gm
Martini Crevettes
Entrèes
Soupe Gaspacho
Vine-Ripened Truss Tomato & Asparagus
Seared Scallops
Lobster Ravioli
Seafood Medley
Chicken Liver Pâté
Mains
Surprised Vegetarian Parcel in Filo
Grilled Barramundi Fillet
Seafood Pie
Confit of Duck à l'orange
Pork Belly 12 Hours Slow-Cooked
Grilled Lamb Cutlets
Fantaisie Fruits de Mer
Angus Beef Eye Fillet
Dessert
Orange Bavarian Cream
Chocolate Almond Cake
Coconut Foam
Crème Brûlée
Walnut & Date Pudding
Crêpe sans Rival
A Trio of Cheese
Liqueur Affogato
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 you keep the upright wine position for at least 24 hours. Then, decant the wine and keep it 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.
A 10% surcharge applies on Sundays & 15% on public holidays. Credit card Surcharge Visa/Master 1.1% Amex 1.6%.