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300 SMITH ST, COLLINGWOOD VIC 3066
03 9419 2202
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As the spring midday sun hits the bistrot, join us for lunch. We're open from 12pm Fridays, Saturdays and Sundays. Soak up the sun and the vibe of Smith St with our al-fresco curb-side dining, join us in the garden courtyard amongst the greenery or take a booth inside and settle in for a meandering lunch.
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Food
DÉGUSTATION DU CHEF four-course chef's menu 130pp
DÉGUSTATION DU CHEF four-course chef's menu
130
Laissez-le nouse – leave it to us. Settle in and let us guide you through the menu with SSB’s four- course chef’s menu ‘Dégustation du chef’. This special menu is based on produce availability and seasonality and may change daily.
SNACKS
CAVIAR SERVICE CLASSIQUE
250
30g giaveri beluga siberian, san bartolomeo, italy,
blini and traditional garnish
HUÎTRES
oysters: natural (6 for 36, 12 for 68)
kilpatrick, rockefeller (6 for 38, 12 for 70)
OEUFS MAYONNAISE & AVRUGA CAVIAR
16
OLASAGASTI ANCHOVIES
12
radish & lemon olive oil
WHIPPED COD ROE
16
heritage radish, Yarra Valley salmon caviar
CHICKEN LIVER PARFAIT
16
brioche, onion jam, chives
SAUCISSON SEC
16
18 month ravens creek berkshire pork
WAGYU BRESAOLA
18
air dried david blackmore fullblood wagyu
TERRINE DE CAMPAGNE
19
country style pork terrine, chicken liver
PLATEAU DE CHARCUTERIE
36
assortment of house-cured meats
ENTRÉES
POTAGE PARMENTIER
25
leek & potato soup, oyster cream, avruga caviar
SOUFFLÉ SUISSESSE
26
twice baked souffle, gruyere sauce
SAUMON GRAVLAX
28
citrus cured salmon, sauce ravigote, dill
SALADE D'ASPERGES
26
green asparagus, poached egg, prosciuttini, hollandaise
TARTARE DE THON
28
yellowfin tuna, egg yolk, gaufrette
VOL-AU-VENT D’ESCARGOT ET RIS DE VEAU
29
snails, sweetbread, puff pastry, garlic, parsley
MAIN COURSES
HAND ROLLED GNOCCHI
35
zucchini, ricotta, pickled squash
AGNEAU ROTI
44
lamb rump, carrot puree, spring vegetables
FILET DE SAINT-PIERRE
46
peas a la francaise, smoked bacon, mint
FILET DE BARRAMUNDI
44
humpty doo barramundi, sauce bouillabaisse, confit fennel
STEAK AU POIVRE
55
sher wagyu rostbiff, mushroom duxelles, green peppercorn sauce
CHICKEN FRICASSÉE
42
asparagus, wild garlic, white wine
SIDES
fries
12
carottes glacées, estragon
15
butter lettuce, radish, tarragon, mustard
15
pomme de terre, beurre au herbes vertes
15
