Seasonal Menu

Creamy buffalo burrata with heirloom tomatoes, basil oil, Maldon sea salt, and aged balsamic reduction. Sourced from Greenfields Farm weekly.

Diver scallops with cauliflower purée, crispy capers, pancetta lardons, and a brown butter lemon sauce. Day-boat sourced, Thursday to Sunday.

Hand-cut grass-fed beef with Dijon, shallots, cornichons, a quail egg yolk, and toasted sourdough. Classic preparation, flawlessly executed.

Foraged wild mushrooms — chanterelle, hen-of-the-woods, oyster — on sourdough toast with whipped ricotta, fresh thyme, and truffle oil.

Slowly caramelised Vidalia onions in a rich beef consommé, crowned with a gruyère crouton baked until molten and golden. A BistroLaunch signature since 2009.

A silky, bright velouté of sweet spring peas, fresh mint, and crème fraîche. Finished with pea shoots and a drizzle of chive oil. Light, elegant, refreshing.

Rich, deeply flavoured bisque from Maine lobster shells, simmered with cognac, tarragon, and cream. Finished with a generous portion of lobster meat and a swirl of herb oil.

Chilled heirloom tomato gazpacho blended with cucumber, sweet pepper, and sherry vinegar. Topped with crispy croutons, diced cucumber, and extra-virgin olive oil.

14oz 45-day dry-aged ribeye from Heritage Farms. Served with hand-cut truffle frites, bone marrow butter, wilted watercress, and red wine jus. Ask your server for the current preparation.

Wild-caught Atlantic salmon with saffron beurre blanc, spring pea and asparagus risotto, and crispy capers. Delicate, clean, and deeply satisfying.

Slow-braised duck leg confit with cherry jus, sweet potato purée, caramelised pearl onions, and crispy duck skin. Rich, deeply flavoured, and worth every bite.

Whole roasted cauliflower with Moroccan-spiced chermoula, tahini, pomegranate, toasted almonds, and a warm grain salad. A vegetarian main with no compromises.

Free-range airline breast roasted under a herb crust, with morel mushroom sauce, potato gratin, and haricots verts with toasted almonds. Classic bistro comfort elevated.

Maine lobster tail and claw poached in clarified butter, served with corn succotash, lobster bisque sauce, and charred lemon. A celebration dish worth ordering.

Arborio rice with wild mushrooms, Parmigiano-Reggiano, mascarpone, aged white truffle oil, and fresh thyme. Finished tableside with shaved black truffle on request (+$12).

Fresh egg tagliatelle with a slow-braised meat ragù — pork, veal, and beef — simmered for six hours with San Marzano tomatoes, red wine, and herbs. A true Sunday sauce.

House-made squid ink linguine with sautéed prawns, cherry tomatoes, chilli, garlic, and a seafood bisque reduction. Dramatic in appearance, unforgettable in flavour.

Hand-formed fresh pasta pillows filled with fresh ricotta, spinach, and nutmeg. Served in a sage brown butter sauce with toasted pine nuts and Parmigiano.

Valrhona dark chocolate fondant with a liquid heart, vanilla bean ice cream, and caramel tuile. Never left our menu. Never will. 12 minutes to prepare — worth every one of them.

Classic Madagascan vanilla custard with a caramelised sugar crust cracked tableside. Served with house-made shortbread and seasonal berry compote.

Crisp meringue with a soft marshmallow centre, topped with Chantilly cream, macerated seasonal strawberries, elderflower syrup, and micro herbs.

A curated selection of four artisan cheeses — aged cheddar, brie, gorgonzola, and manchego — with honeycomb, fig preserve, candied walnuts, and house-made crackers.

Aged cognac, house-made blood orange cordial, cardamom bitters, and a rosemary smoked ice sphere. A drink that opens a conversation.

Cucumber and elderflower shrub, fresh mint, house-made lemon verbena syrup, and sparkling mineral water. Refreshing, complex, and zero proof.

A curated four-glass wine journey paired to your entire meal by our sommelier Olivia Marchetti. Includes full tasting notes and producer stories. Available per person.

Veuve Clicquot Brut NV, Moët & Chandon Impérial, or a rotating Grower Champagne selection. Ask your server for today's pour. Perfect for celebrations and beginnings.