18

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SPECIALS

STEAK FRITES

Skirt steak, french fries, cavelo nero and jus

PASTA DU JOUR

RATATOUILLEHouse made fougasse bread and seasonal herbs

PAN ROASTED SPATCHCOCKRomesco and watercress

SERVED WITH A COMPLIMENTARY BEER ORGLASS OF WHITE/RED HOUSE WINE

NO DISCOUNT CAN BE USED WITH THESE SPECIALS

25

SYDNEY ROCK OYSTERS

Cucumber and yuzu sorbet

CARPACCIO OF TASMANIAN SALMONAvocado, smoked celeriac and native karkalla

NIÇOISE SALAD WITH SARDINE ESPINALER

Olive tapenade and heirloom tomatoes

ATELIER CHARCUTERIE

Locally made cured meats and condiments

CLUB SANDWICHCrispy bacon, fried egg, poached chicken and french fries

MARSEILLE BOUILLABAISSE

Rock fish, scallops, squid, saffron rouille, croûton

NEW ZEALAND HAPUKA WITH HORSERADISH OILFrench green aioli, pangrattato and baby vegetables

ATELIER PASTURE FED BEEF BURGERWith pommes fritesadd foie gras

BRAISED ANGUS SHORT RIBSavoy cabbage, celeriac and chestnuts

LUNCH

4.5 ea

26

22

45

48

25

32

DESSERTS

MILLE-FEUILLEHomemade feuilleté, heilala vanilla Chantilly

Davidson plum and raspberries, Queirolo wine

GAUFRETTEFrench waffle, seasonal fruit, light muscovado ice cream

CRÈME BRÛLÉE

Coffee bean infused, whiskey gelato, sablÉ

KIRSTEN TIBBALLS - CHOCOLATE MENDIANTChocolate disc & orange jelly, hazelnut chocolate mousse, pistachio ice cream

PETIT FOURS, minimum order 2 piecesOrange anise madeleine, 64% Valrhona Manjari mendiants, passionfruit parfaitadditional piece

18

18

45

18

18

25

OUR TEAM OF CHEFS HAND PICK THE FINEST PRODUCE DAILY

725

16

SIDESPOMMES FRITES

PARIS POTATO MASH

BROCCOLINIwith crispy onions

12

14

28

17

39

3.5

LUNCH

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MAINS

POTATO GNOCCHI

Truffle cream, spinach and mushrooms

SOUTH AUSTRALIAN SNAPPERPeas, pipis and beurre blanc

MARSEILLE BOUILLABAISSERock fish, scallops, squid, saffron rouille and croûtonLarge serving - oven baked, allow 30 minutes

NEW ZEALAND HAPUKA WITH HORSERADISH OILFrench green aioli, pangrattato and baby vegetables

BRAISED ANGUS SHORT RIBSavoy cabbage, celeriac and chestnuts

ROAST DUCK & FOIE GRAS WAFFLESPickled apples, burnt onion and Port Jus

ATELIER PASTURE FED BEEF BURGERwith pommes fritesAdd Foie Gras

COQ-AU-VIN STYLE CHICKENMushrooms, speck and spaetzle

36

SYDNEY ROCK OYSTERS

Cucumber and yuzu sorbet

CRUDO CRACKERHiramasa kingfish, smoked tomato and raspberry oil

NIÇOISE SALAD WITH SARDINE ESPINALER

Olive tapenade and heirloom tomatoes

TART OF QUEENSLAND SPANNER CRAB

Confit ginger, mango, marigold and citrus cress

CARPACCIO OF TASMANIAN SALMON

Avocado, smoked celeriac and native karkalla

ATELIER CHARCUTERIE

Locally made cured meats and condiments

XL YAMBA PRAWNSPernod Ricard flambée, olives and napoli sauce

STARTERS

4.5 ea

32

22

25

45

42

26

BOUCHERIE ATELIER

Our meats are sourced from Victor Churchill, Australia’s oldest butcher shop in Woollahra, Sydney.

All steaks are cooked in a mibrasa® oven and served with a choice of our house-made signature butters:

Vineyard | Anchovy | Tomato

RIVERINE BEEF TENDERLOIN

250G

QUEENSLAND NOLAN RIB EYE ON THE BONE 400G

RANGERS VALLEY MBS3+ CHUCK STEAK

300G

COWRA LAMB LOIN BARNSLEY CHOP

300G

RANGERS VALLEY MBS3+ TOMAHAWK

1.6KG

45

55

55

38 40

4548

OUR STORY

atelier, “an artist’s workshop or studio”.

a place where creativity is king.

a place where inspiration flows, ideas areborn and fresh ingredients are transformed.

a place where our chefs create french-inspiredmasterpieces for your delight.

BON APPETIT

OUR TEAM OF CHEFS HAND PICK THE FINEST PRODUCE DAILY

165

130

16

SIDESPOMMES FRITES

PARIS POTATO MASH

BUTTER LETTUCE SALAD

CHARCOAL ROASTED CORN with kombu butter

BROCCOLINIwith crispy onions

POTATO SALAD

with pickled onion

12

14

14

39

42

70

28

17

16

14

DINNER

CRÈME BRÛLÉE Coffee bean infused, whiskey gelato, sablé | 18

MILLE-FEUILLE Homemade feuilleté, heilala vanilla Chantilly

Davidson plum and raspberries, Queirolo wine | 18

CHEESE DISCOVERY PLATE Soft flowery, washed rind, hard, blue, goat, paired with condiments, bread and crackers

3pcs 32 | 5pcs 42

GAUFRETTE French waffle, seasonal fruit,

light muscovado ice cream | 18

KIRSTEN TIBBALLS - CHOCOLATE MENDIANT

Chocolate disc & orange jelly, hazelnut-choco mousse, pistachio ice cream | 18

PETITS FOURS, MON AMOURSmall sweet treats to tantalise your tastebuds

Orange Anise Madeleine - 2pcs - 764% Valrhona Manjari Mendiants - 2pcs - 7

Passionfruit Parfait - 2pcs - 7Additional piece - 3.5

DIGESTIFS

Cointreau | 11

Frangelico | 11

Bailey’s Irish Cream | 11

Drambuie | 11

Penfolds Grandfather Port | 15

Hennessy VSOP | 16

Delord 1985 Bas Armagnac | 17

Hennessy XO | 45

DESSERT WINE

2016 De Beaurepaire Wines Coeur d'Or Botrytis Semillon, Rylstone, NSW | 12 | 58

2017 Cullen Late Harvest Chenin Blanc, Margaret River, WA | 84

ESPRESSO COCKTAIL | 18

Espresso Martini Affogato

Irish coffee

DESSERTS