Exquisite
Explore a French–Japanese fusion menu crafted with premium ingredients and thoughtful technique, offering a refined dining experience in Northbridge.
Our Menu
Fleurs et Embruns
At Fleur de Mizu, French and Japanese cuisine meet in harmony, with a special savoir-faire when it comes to sauces. Shaped by quality seasonal ingredients and a passion for creativity, each menu is created from scratch with the season. Portions are limited to preserve that quality.
Four ways to dine
À la carte
Build your own table from our entrées, plats and desserts.
Entrées from 33 · Plats from 52 · Desserts from 25
Wednesday & Thursday dinner · Friday to Sunday lunch
Formules
An entrée, a main and a dessert, chosen from the full menu. Friday & Saturday dinner is served as a two or three course formule.
3 courses from 99 · 2 courses from 85
3 course Wednesday to Sunday · 2 course Friday & Saturday dinner
Menu Dégustation
Pre-booking requiredA fuller telling of the season, guided from beginning to end, opening with two seasonal amuse-bouche.
5 courses from 132 · 6 courses from 152
Wednesday to Sunday · select at the time of booking
Petites Faims
Small plates and shared plates, to begin the evening or to enjoy with a cocktail, wine or beer.
Available throughout the week
Walk-ins are welcome. We recommend booking ahead for à la carte and formule. Dégustation and our caviar range must be pre-booked at the time of reservation. Please let us know of any dietary requirements when you book.
Petites Faims
to shareTo begin, to share, or to enjoy with a drink.
Caviar
Pre-order requiredCaviar 10gr, served with classic accompaniments.
- Transmontanus, Tradition, Calvisius — Italy75
- Oscietra, Ars Italica Royal — Italy110
La Planche de Fernand
Charcuterie — jamón ibérico, saucisson, miso-braised house-made pork terrine, cornichon, daikon pickle, croutons.
- La Petite20
- La Grande38
Les Huîtres
5.5 eachFreshly shucked Pacific oysters (Coffin Bay, SA), Champagne mignonette, negi oil, fresh lime, yuzu zest crisp.
Hiramasa Kingfish Crudo
25Mango gel, ponzu, yuzu kosho, cucumber, cherry tomato, negi.
Harusame & Nori Tempura
22Piperade, wakame salad, lemon wedge.
Potato & Renkon Chips
25Saucisson sec, parmesan cheese, liquid crème fraîche.
Nori Crisps
13Tamago furikake, mayonnaise.
Des Olives
10Warm marinated Australian organic olives.
Les Entrées
from 33 à la carte · formule optionOrder à la carte or as part of your formule.
St Jacques en Sous-Bois
Hokkaido scallops, shiitake & farro fricassée, tomato concassé, morel cream, chervil, rayu.
Add Oscietra caviar +6
Poulpe Murasaki
Daube de poulpe — sous vide WA octopus tentacles, paprika oil infused potatoes, aka miso glaze, fermented lemon gel, sauce pipérade.
Tartare des Deux Rives
Wagyu MB+ 9 striploin, cornichon, caper, takana, chive, shallot oil, egg yolk, parmesan, nori lavosh.
Tarte Tatin Nacrée
Caramelised pearl onions, onion jam, tamari & apple cider vinegar tare, pine nut purée, mustard leaves.
Agneau Émeraude
+5Organic lamb cutlet crépinette, pistachio & chèvre mousseline, leek & haricots verts sauté, mint purée, negi-miso jus.
Les Plats
from 52 à la carte · formule optionOrder à la carte or as part of your formule.
Bœuf, Terre d’Aomori
+13Wet-aged Wagyu MB+9 striploin, cauliflower & Aomori garlic purée, charred broccolini, kale chip, gobō & shio koji cream.
Roi Doré des Mers
+3Charred Hiramasa kingfish loin, belly & lobster korokke, fennel & saffron purée, bisque.
Canard Rubis
+5Saké-marinated duck breast, rhubarb zuke & gel, maple-glazed roast & purée of beetroot, clove & ginger jus.
Provence à Tokamachi
Ratatouille takikomi gohan — seasoned Koshihikari rice, renkon crisps, cured egg yolk snow, sundried tomato miso.
Accompagnements
to shareSalade du Jardin
12Garden salad, kuro goma-ae & citrus vinaigrette.
Pommes Sautées
12Roast potato, duck fat, shichimi togarashi crème fraîche, parsley & chive.
Les Frites
12Potato chips, wasabi furikake, mayonnaise.
Du Pain
2A complimentary slice is served once your order has been taken. The price shown is for each additional serving.
Les Fromages
12 per cheese · 2 minimumRoquefort Papillon
Blue, soft sheep’s milk (Aveyron, France).
Brillat-Savarin
Soft-ripened triple cream cow’s milk (Burgundy, France).
Woombye Blackall Gold
Washed rind, cow’s milk (Sunshine Coast, QLD).
Comté Marcel, 24 months
Hard cow’s milk (Jura, France).
Bûche de Luçay
Soft-ripened goat’s milk (Loire Valley, France).
Les Desserts
from 25 à la carte · formule optionOrder à la carte or as part of your formule.
Soufflé d’Uji
+4Strawberry soufflé, almond & matcha frangipane, Kyoto Uji matcha ice cream.
Pavlova, Pomme Verte
Meringue nest, green grape, Granny Smith, yoghurt crémeux.
Éclair au Kinako
Pâte à choux, salted caramel, pecan, kinako montée, praline ice cream.
Mille-Feuille, Passion Valrhona
Puff pastry, Valrhona dark chocolate crémeux & white chocolate diplomat cream, passion fruit, cacao nibs.
Add vanilla bean ice cream +3
Un Classique
Organic Madagascar vanilla bean ice cream & espresso, with Amaretto, Kawa cold brew coffee liquor or Baileys.
Menu Dégustation
pre-booking requiredAmuse-bouche · Terre & Mer
Saumon Iodé
Salmon gravlax, tiger prawn rillettes, yuzu koshō & mango gel, wakame glaze.
and
Canard Fleuri
Zucchini flower tempura, shredded duck leg confit, whipped foie gras, fukujinzuke, Grand Marnier jam.
Second course
Agneau Émeraude
+5Organic lamb cutlet crépinette, pistachio & chèvre mousseline, leek & haricots verts sauté, mint purée, negi-miso jus.
or
St Jacques en Sous-Bois
Hokkaido scallops, shiitake & farro fricassée, tomato concassé, morel cream, chervil, rayu. Add Oscietra caviar +6
Third course
Roi Doré des Mers
Charred Hiramasa kingfish loin, belly & lobster korokke, fennel & saffron purée, bisque.
or
Bœuf, Terre d’Aomori
+10Wet-aged Wagyu MB+9 striploin, cauliflower & Aomori garlic purée, charred broccolini, kale chip, gobō & shio koji cream.
Plateau de Fromages · six course only
French & Australian cheese selection.
Pre-dessert
Blueberry sorbet & crème de cassis mist
Final course
Pavlova, Pomme Verte
Meringue nest, green grape, Granny Smith, yoghurt crémeux.
or
Mille-Feuille, Passion Valrhona
Puff pastry, Valrhona dark chocolate crémeux & white chocolate diplomat cream, passion fruit, cacao nibs. Add vanilla bean ice cream +3
Five courses from 132 Six courses from 152
Pre-booking required. Please select the dégustation when you reserve.
Menu Enfants
up to 12 years · 35Main course
Served with garden salad, roasted potatoes or chips, house-made Japanese BBQ sauce and Japanese mayonnaise.
Dessert
Douceur Glacée
Cocktails, wine & beer
Browse our current cocktail, wine and beer list.
Fully licenced. BYO wine welcomed Wednesday & Thursday, corkage 25 per bottle.
Groups of 7 or more require a minimum of 3 courses per person. Groups of 8 or more incur a 7% service charge. A 5% surcharge applies on Saturdays, 10% on Sundays and 15% on public holidays. Amex, Visa & Mastercard accepted.
GF gluten free · DF dairy free · V vegetarian · Seafood origin: A Australian · I Imported · M Mixed · + supplement or optional add-on.
Please tell us about any allergies or dietary requirements when you reserve.Celebrate with us
Birthdays, anniversaries, family gatherings, corporate dinners and seminars: we shape the occasion around you, including special days and opening hours for private functions.
Share your date, guest numbers and occasion, or call 0283 788 566
Reserve your table
Choose your moment: lunch Friday to Sunday, afternoon drinks with petites faims Thursday to Sunday, or dinner Wednesday to Saturday. Dégustation and caviar must be pre-booked at the time of reservation.
Reserve your tableGift a Fleur de Mizu experience
Gift your friends and family the experience of Fleur De Mizu.
