$89 per person

TO START

Rock oysters verjus nuoc, champagne mignonette +9ea

QLD spanner crab cocktail sambal marie rose, finger lime, espelette pepper +35

Marinated ALTO olives

Cheese beignet gruyère custard, braised onions

LP’s salami cotto shaved salami cotto, parmesan, guindillas

Martinez bread basket cultured butter, caper salt

Kingfish cru hiramasa kingfish, yuzu kosho creme, peach, tarragon

MAIN

Chicken galantine provencal pepper sauce, roast tomato, oregano

Grilled swordfish ‘ratatouille’, sorrel gazpacho, pine nuts

Organic leaf salad radishes, shallot, chardonnay vinegar

Pommes frites french fries, herb salt

TO FINISH

Crème Caramel earl grey custard, black sugar, burnt vanilla

$119 per person

TO START

Rock oysters verjus nuoc, champagne mignonette +9ea

QLD spanner crab cocktail sambal marie rose, finger lime, espelette pepper +35

Marinated ALTO olives

Cheese beignet gruyère custard, braised onions

LP’s salami cotto shaved salami cotto, parmesan, guindillas

Martinez bread basket cultured butter, caper salt

Kingfish cru Hiramasa kingfish, yuzu kosho creme, peach, tarragon

Ricotta gnocchi duck ‘cassoulet’ ragu, charcuterie XO, orange

MAIN

Crossbred wagyu flank bone marrow butter

Whole roasted fish roast garlic, anchovy, caper, lemon

Witlof salad plums, burnt honey, ricotta

Pommes frites french fries, herb salt

TO FINISH

Crème Caramel earl grey custard, black sugar, burnt vanilla

Madeleines warm sponge cake, passionfruit, lime leaf

A 7% gratuity is added to all dine-in bills, replaced by 10% for groups of 8 or more guests - both are removable upon request.