Exquisite

Explore a French–Japanese fusion menu crafted with premium ingredients and thoughtful technique, offering a refined dining experience in Northbridge.

Our Menu

Our French–Japanese menu may change with the seasons, influenced by the availability of fresh ingredients and our evolving wine selection. We appreciate your understanding as we strive to offer the finest dining experience.

Menu Dégustation — Feuilles & Braises at Fleur de Mizu. Autumn 2026. Available as a 5-course ($129) or 6-course ($149) tasting menu. Amuse Bouche: Terre & Mer — Duck Confit Tartlet: shredded duck leg, foie gras and usukuchi shoyu mousse, rhubarb zuke, filo pastry; and Lobster Roll: house brioche, butter poached lobster, saffron-orange gel, gari, basil. Entree course (choose one): Caille d'Automne — deboned stuffed quail, parsley and fig leaf mousseline, pancetta, leek fondue, Karashi and cider cream (GF), $4 supplement applies; OR St Jacques du Vieux-Port — Scallops Vichyssoise: Hokkaido seared scallops, Pernod syrup, yuzu kosho, potato and leek velouté, fennel croutons (add Oscietra caviar for $3). Main course (choose one): Entre Deux Rives — caraway seed miso glazed Murray cod fillet, fennel and red rascal potato Basquaise, green olive and eggplant purée, Champagne beurre blanc (GF); OR Le Boeuf des Rivages — Wagyu beef striploin MB+9, chestnut and cognac cream, shiitake and wakame duxelles, potato and onion crumb, ponzu gel, Madeira jus (GF), $13 supplement applies. Plateau de Fromages — French and Australian cheese selection (included in 6-course only). Pre-Dessert — Granny Smith sorbet and Dom Bénédictine mist (GF, DF). Dessert (choose one): La Verdante au Sésame — kurogoma and pistachio verrine: kurogoma mousse, pistachio crunch, cassis gel, sesame tuile; OR L'Incontournable Citron — Tarte au Citron: sablé, basil, ganache, fromage blanc, lemon crémeux, meringue shards.
Dining options and pricing — Fleur de Mizu. Lunch — served from 12pm, Friday to Sunday. À la carte: entrées from $33, mains from $52, desserts from $25. 3 Course Formule (entrée, main and dessert) from $99. Dinner — served from 5:30pm, Wednesday to Saturday. 3 Course Formule (entrée, main and dessert) from $99. 2 Course Formule (entrée and main, or main and dessert) from $85. Please note a 3-course minimum per person applies to groups of 7 or more.
L'Apéritif — to be shared on arrival. Fleur de Mizu. Caviar (pre-order required) — 10g caviar served with classic accompaniments. Two options: Transmontanus, Tradition, Calvisius, Italy — $75; or Oscietra, Ars Italica Royal, Italy — $110. Suggested pairing: 2023 D.Dampt, Chablis 1er Cru, Chardonnay, France — $37; or a bottle of Champagne zero dosage Topaze, Louis Barthelemy, Aÿ, France — $180 per bottle. Des Huîtres — Freshly shucked Pacific oysters from Coffin Bay, South Australia, served with Champagne and Shiro Shoyu mignonette, Negi oil. Half dozen $33 or one dozen $62. Suggested pairing: Sake Yamawa Shuzo Junmai Ginjo, Miyagi, Japan — $18. La Planche de Fernand — Charcuterie board: Jamon Iberico, saucisson, miso braised house-made pork terrine, cornichon, daikon pickle, croutons. DF — $38. Suggested pairing: 2023 Villa Aix, Rosé, Aix-en-Provence, France — $18. Des Olives — Warm marinated Australian organic olives — $10.
Les Entrées — Fleur de Mizu. Autumn 2026. Saumon des Eaux Claires — King salmon and tiger prawn sunomono: Umeshu cured king salmon fillet, cucumber, avocado and green chilli purée, shallot oil, Sudachi espuma. GF. Moelle des Sous-Bois — Bone marrow: fioretto, baby king oyster mushroom, sourdough crisps, parsley, katsuobushi beurre blanc. St Jacques du Vieux-Port — Scallop vichyssoise: seared scallops, Pernod syrup, yuzu kosho, potato and leek velouté, fennel croutons. Add Oscietra caviar for $5. Caille d'Automne — Deboned stuffed quail: parsley and fig leaf mousseline, pancetta, leek fondue, karashi and cider cream. GF. $4 supplement applies. Somen, de la Forêt à la Mer — Mushroom somen: forest mushrooms, somen noodles, shishito pepper, baby corn, kombu butter, cayenne crumb, chive. V, GF.
Les Plats (Main Courses) — Fleur de Mizu. Autumn 2026. Cou d'Agneau au Kanzuri — Mint and caper stuffed organic lamb neck roulade, braised in kanzuri stock, lima bean and pine nut purée, brined turnip, beurre rouge. GF. $3 supplement applies. Entre Deux Rives — Caraway seed miso glazed Murray cod fillet, fennel and red rascal potato Basquaise, green olive and eggplant purée, Champagne beurre blanc. GF. Le Boeuf des Rivages — Wagyu beef striploin MB+9, chestnut and cognac cream, shiitake and wakame duxelles, potato and onion crumb, ponzu gel, Madeira jus. GF. $13 supplement applies. Koshihikari Sans Frontières — Koshihikari risotto: Koshihikari rice, compressed cauliflower, garlic shot, Gruyère, walnut, vadouvan oil, crème fraîche, kale crisp. GF, V. Les Accompagnements (Side Dishes) Salade du Jardin — Garden salad with Kuro Goma-ae and citrus vinaigrette. DF. $12. Pommes Sautées — Roasted potatoes: duck fat, Shichimi Togarashi crème fraîche, parsley and chive. GF. $12. Les Frites — Potato chips with wasabi furikake and mayonnaise. GF, DF. $12.
Les Fromages (Cheese) — Fleur de Mizu. Autumn 2026. L'assiette de Fromages — $12 per cheese, minimum 2 from the selection. Available cheeses: Roquefort Papillon, blue soft sheep's milk, Roquefort-sur-Soulzon, 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, Fort Saint Antoine, France; Rond du Cher, soft-ripened velvety coat goat's milk, Selles-sur-Cher, France. Les Desserts — Fleur de Mizu. Autumn 2026. La Verdante au Sésame Noir — Kurogoma and pistachio verrine: kurogoma mousse, pistachio crunch, cassis gel, sesame tuile. Le Soufflé de Cendrillon — Kabocha soufflé: spiced kabocha pumpkin, cinnamon ice cream, kuromitsu. GF. $3 supplement applies. L'Incontournable Citron — Tarte au Citron: sablé, basil ganache, fromage blanc, lemon crémeux, meringue shards. Nuage au Chocolat et Deux Thés — Belgian chocolate chiffon cake, Hojicha chantilly, poached pear in Earl Grey syrup. Add Australian native honey ice cream for $3. Un Classique — Organic Madagascar vanilla bean ice cream and espresso. GF. Served with your choice of Amaretto, Kawa cold brew coffee liqueur, or Baileys.

Fully Licenced – BYO wine allowed on Wednesday and Thursday, Corkage $25 per bottle
​Groups of 8 people or more will incur a 7% service charge​
5% surcharge also applies on Saturday
10% on Sunday and 15% on Public Holiday

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Location

6/128 Sailors Bay Road,
Northbridge NSW 2063

Contact

0283 788 566
[email protected]

Opening hours

Lunch : Friday to Sunday
Reservations from 12pm to 2pm

Bar Happy Hours :
Wed – Fri from 4pm to 6pm  
Saturday from 3pm to 5pm  


Dinner : Wednesday to Saturday
Reservations from 5.30pm to 8.45pm

Private Events remains available from Tuesday to Sunday upon request.