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300 SMITH ST, COLLINGWOOD VIC 3066

03 9419 2202

Summer Lunches at the Bistrot

From 12pm

Join us for lunch Friday–Sunday

Book now…

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It's that time of the year! Catch ups with friends and colleagues, lunches that turn into dinner. Settle in and stay a while.

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.

Book now…

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

14

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

VICHYSSOISE

23

apple, smoked eel, cucumber

SOUFFLÉ SUISSESSE

26

twice baked souffle, gruyere sauce

SAUMON GRAVLAX

28

citrus cured salmon, sauce ravigote, dill

BEIGNETS DE FLEUR DE COURGETTE

25

ricotta, tarragon, sauce bois boudran

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

46

lamb rump, ratatouille, yoghurt, basil

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

brunch-hidden

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Lunch

Friday-Sunday

From 12pm

Dinner

Monday–Saturday

5:30pm–late

LOCATION & CONTACT DETAILS

Lunch

Friday-Sunday

From 12pm

Dinner

Monday–Saturday

5:30pm–late