Father’s Day Lunch at Fleur de Mizu

Crab & Nori

Queensland spanner crab meat, daikon glacé, kurogoma aioli, nori cylinder

An open-water beginning — the sweetness of Queensland crab folded into a delicate nori cylinder, lifted by the nutty depth of black sesame and the clean bite of glacé daikon.

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Winter Truffle & Duck

Shaved winter truffle, pressed duck breast, whipped foie gras, brioche

The land arrives in its most indulgent form — shaved Périgord truffle over pressed duck, with a cloud of whipped foie gras on warm brioche. Earthy, rich, and unmistakably French.

L’Agneau Drapé

Lamb cutlet crépinette, tarragon & caraway mousseline, brussels sprout ragout, celeriac purée, shallot jus gras

A crépinette is the French butcher’s art — the cutlet wrapped in caul fat and roasted until the crust gives way to yielding, perfumed lamb. Tarragon and caraway in the mousseline; the brassiness of Brussels; and a shallot jus gras that coats rather than pools. Classical to the core.

Wine pairing: 2016 Distinction, Côtes de Bordeaux — a ripe, structured red blend that holds the richness of the lamb without dominating it.

Saint-Jacques sur la Route des Épices

Seared Hokkaido scallops, carrot & cardamom velouté, celery & speck ragout, black garlic oil, confetti coriander · Add Oscietra caviar +$5

Hokkaido scallops are among the finest in the world — naturally sweeter, firmer, more oceanic than their Australian counterparts. Here they meet a velouté that takes carrot somewhere unexpected: warmed with cardamom, deepened with speck, given an anise note from the coriander. The black garlic oil pulls it all into focus.

Wine pairing: 2023 Rouquet’s Viognier, Pays d’Oc — aromatic and full-bodied, with stone fruit and floral notes that mirror the cardamom spice.

Le Cabillaud des Terres Blanches

Binchotan-grilled Murray cod fillet, textures of Jerusalem artichoke, leek & parsley fondue, rayu, satsuma beurre blanc

Binchotan is Japanese white charcoal — it burns hotter, cleaner, and longer than wood, imparting a faint smokiness without any bitterness. Murray cod is Australia’s finest freshwater fish, and on binchotan it becomes something extraordinary: its fat renders slowly, its skin crisps with precision, and underneath it is butter-soft. The satsuma beurre blanc — made with Japanese citrus — brings a brightness that cuts through the fondue and ties the French and Japanese threads of the dish together.

Wine pairing: 2023 Séguinot Bordet Chablis Vieilles Vignes, France — old vine Chablis has the mineral precision and acidity to meet the beurre blanc note for note.

Le Boeuf à la Braise

$13 supplement

Wagyu striploin MB+9, kabocha pumpkin purée, chestnut & daikon fukumeni, caramelised onion & wasabi cream, Bordelaise sauce, chive

MB+9 is the highest commercially available marbling score for Wagyu — each slice is threaded with fat that melts before it reaches the palate. We pair it with fukumeni, a Japanese braised preparation of chestnut and daikon that brings sweetness and earthiness, and a wasabi cream that cuts through the richness with precision. The Bordelaise sauce is as classical as it gets — and against this Wagyu, it becomes something close to perfect.

Wine pairing: 2015 Fleurs de Vigne, Saint-Émilion Grand Cru — a decade of bottle age has softened the tannins into silk; its dark fruit and cedar make it a natural partner for Wagyu and Bordelaise.

La Noisette et son Café

Hazelnut dacquoise, praline crémeux, textures of coffee, wattle seed ice cream

A dessert for the coffee drinker, the nut lover, and anyone who has ever thought that hazelnut and coffee might be the most natural pairing in French pâtisserie. The wattle seed ice cream — made from an Australian native with notes of roasted coffee and chocolate — is our nod to where we are in the world.

Wine pairing: Noix de la Saint-Jean, walnut-infused fortified red, Provence — nutty, gently sweet, with a warmth that echoes the praline and extends the hazelnut into the glass.

Mandarinier Crémeux

Baked cheesecake, textures of mandarin, almond tuile

A lighter close — the citrus brightness of mandarin against the gentle richness of baked cheesecake, with an almond tuile that shatters cleanly. Elegant, restrained, and very difficult to leave unfinished.

Wine pairing: 2019 Rob Dolan Late Harvest Sauvignon Blanc, Yarra Valley — honeyed stone fruit and preserved citrus from the Yarra Valley, sweet enough to pair with dessert but with enough acidity to keep it fresh.