Entrèes
Sydney Rock Oysters
Stuffed Field Mushroom Rockefeller
Escargots de Bourgogne
Soup a l'oignon
Chicken Liver Pâté
Sizzling Garlic Prawns
Lobster Ravioli
Smoked Salmon Carpaccio Style
Mains
Mushroom Strudel
Fantaisie Fruits de Mer
Seafood Pie
Grilled John Dory Fillet
Local Lobster Thermidor
Confit of Duck à l'orange
Beef Tournedos Jardinière
Pork Belly 12 Hours Slow Cooked
Dessert
Orange Bavarian Cream
Chocolate Almond Cake
Coconut Foam
Crème Brûlée
Walnut & Date Pudding
Crêpe sans Rival
Liqueur Affogato
A Trio of Cheese
To maintain a high level of service, we require tailored menus for groups of 8 + people for lunch and dinner.
For more information, please click here.
Fully licensed
BYO: Not permitted on Friday Dinner, Saturday Dinner & Group Booking 8+ more
Corkage: $10 pp/$20 per bottle, whichever is greater (wine & champagne only)
Decanting: If your wine needs decanting, we suggest you keep the upright wine position for at least 24 hours. Then, decant the wine and keep it in the decanter for 30 minutes to 4 hours. Wash the bottle thoroughly, then pour the wine back into it before bringing it to Saveur. We recommend enjoying your wine without using a decanter at the restaurant- there are extraordinary charges for decanting, depending on the wine.
A 10% surcharge applies on Sundays & 15% on public holidays. Credit card Surcharge Visa/Master 1.1% Amex 1.6%.