Lobster Bar and Grill enters a new chapter in June with the launch of an all-new à la carte menu by Chef Cary Docherty. The new menu reflects Chef Cary's contemporary approach to brasserie dining - familiar foundations elevated through technique, seasonal ingredients and unexpected flavour combinations.
The refreshed menu introduces a line-up of raw dishes, house-made crumpets, grilled sourdough flatbread creations, charcoal-cooked mains and reimagined desserts designed for leisurely lunches, intimate dinners and celebratory evenings alike.
Highlight Dishes:
• Beef Tartare
Moves away from classic French interpretations with hand-cut beef seasoned with soy sauce, oyster sauce, and wasabi, topped with egg yolk and served alongside crisp pommes gaufrettes.
Lightly seared tuna is paired with avocado, lime, shiso and sesame.
• Seared Hamachi
Balances buttery Japanese amberjack with briny green olive tapenade and fennel salad.
Dressed with citrus, pink peppercorn oil and three varieties of radish, highlight the natural sweetness of scallops from Japan's northern waters.
• Lobster Crumpet
Layered with miso and yuzu emulsion, toasted sesame, nori and crispy shallots.
Celebrates spring with earthy morels, wild garlic pesto and sweet peas.
• Kristal Caviar Crumpet
Finished with crème fraîche and chives, offers a more indulgent option.
Served with a rich garlic sauce and toasted pine nuts for an irresistible aroma.
• 2GR Full Blood Australian Wagyu MB 9+ T Bone
The exquisite grill classic.
A vegetarian dish roasted directly over coal and finished with smoked chilli and garlic salsa.
• Baked Alaska
Served with mandarin and Earl Grey, it is torched tableside for dramatic effect.