À La Carte Menu

Entrèes

Sydney Rock Oysters

half doz freshly shucked / French red wine vinaigrette (gf/df)
$ 35.00

Stuffed Field Mushroom Rockefeller

provolone cheese / sundried tomato salsa (v)
$ 22.00

Escargots de Bourgogne

burgundy-style snails / garlic-parsley butter
$ 29.00

Soup a l'oignon

garlic-cheese croûtons
$ 21.00

Chicken Liver Pâté

fig marmalade / caramelized macadamia / toasts (cm-gf)
$ 23.00

Sizzling Garlic Prawns

a toch of chili / shallot / extra virgin olive oil (gf/df)
$ 25.00

Lobster Ravioli

basil perfumed extra virgin olive oil
$ 27.00

Smoked Salmon Carpaccio Style

white anchovy fillet / parmesan / capsicum / fine hebs (gf/df)
$ 25.00

Mains

Mushroom Strudel

roquette / reggiano / truffle oil (v)
$ 37.00

Fantaisie Fruits de Mer

assorted fish & shellfish risotto / giant prawns (g, d-f)
$ 53.00

Seafood Pie

prawns / scallops / fish fillet / blue swimmer crab meat / puff pastry
$ 38.00

Grilled John Dory Fillet

scallops / spinach / caviar mousseline
$ 45.00

Local Lobster Thermidor

brandy flambéd / cooked in béchamel-thermidor velouté
$ 75.00

Confit of Duck à l'orange

potato foam / kale / braised cabbage / sauce orange (gf)
$ 43.00

Beef Tournedos Jardinière

gardener's vegetables / roast veal madeira sauce (cm-g, d-f)
$ 53.00

Pork Belly 12 Hours Slow Cooked

apple / melon / caramelized calvados orange / sauce charcutière (gf/df)
$ 43.00

Dessert

Orange Bavarian Cream

fruit macédoine & caramel sauce
$ 17.00

Chocolate Almond Cake

mixed berry compote, ice cream
$ 15.00

Coconut Foam

on pineapple, mint granite & passion fruit
$ 15.00

Crème Brûlée

with seasonal berries
$ 16.00

Walnut & Date Pudding

butterscotch sauce, ice cream
$ 16.00

Crêpe sans Rival

vanilla custard, meringue & raspberry coulis
$ 17.00

Liqueur Affogato

vanilla ice cream, espresso, frangelico
$ 16.00

A Trio of Cheese

muscatels, accompaniments
$ 29.00

To maintain a high level of service, we require tailored menus for groups of 8 + people 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%.

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