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300 SMITH ST, COLLINGWOOD VIC 3066

03 9419 2202

Our menu is an homage to Scott Pickett's classic French training with influence from dining experiences from all over Europe.

Lunch & Dinner

Lunch & Dinner

Food

DÉGUSTATION DU CHEF four-course chef's menu 120pp

SNACKS

CAVIAR SERVICE CLASSIQUE

250

giaveri beluga siberian, san bartolomeo, italy,

blini and traditional garnish

HUÎTRES

oysters: natural, kilpatrick, rockefeller

(6 for 25, 12 for 48)

OEUFS MAYONNAISE & AVRUGA CAVIAR

14

OLASAGASTI ANCHOVIES

8

radish & lemon olive oil

CRUDITÉS & WHIPPED GOAT'S CURD

17

KOONWARRA RED VENISON SAUCISSON SEC

12

CULATELLO DI ZIBELLO

14

18 month ravens creek berkshire pork

WAGYU BRESAOLA

16

fullblood marble score 9+

PLATEAU DE CHARCUTERIE

34

assortment of house-cured meats

ENTRÉES

POTAGE AUX PETITS POIS ET JARRET DE PORC FUMET

18

smoked ham hock & pea soup, mint crème

TOMATES HÉRITAGE

20

tomato, goat's curd crostini

MOULES AU SAFRAN

24

mussels, fennel, saffron & chickpea

POIREAUX ET VINAIGRETTE À LA TRUFFE

22

charred leek, hazelnuts & black truffle

TARTARE DE THON

26

yellowfin tuna, quail egg, gaufrette

VOL-AU-VENT D’ESCARGOT

28

snails, parsley, garlic & puff pastry

MAIN COURSES

TARTE AUX LÉGUMES D’ÉTÉ

26

summer vegetable tart

AGNEAU RÔTI

40

rump of lamb, ratatouille, basil

FILET DE ROI DORIS

45

king dory fillet, warm sauce gribiche

FILET DE MERLAN DU ROI-GEORGE

44

king george whiting fillets, crayfish, cucumber

FILET DE STEAK AU POIVRE

45

dry-aged eye fillet, peppercorn sauce, mushroom duxelles

FRICASSÉE DE POULET À L’ESTRAGON

39

braised hazeldene chicken, tarragon & carrots

SIDES

shoestring fries

12

petit pois à la française

12

endive, apple salad, seeded mustard dressing

12

pommes anna, fermented truffle

12

dessert
dessert

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