Pistou

On the food menu

• Chef's Selection Plate three or six cheeses handpicked by our chef, showcasing seasonal favourites and specialty finds$40.00
• Badoz Le Dèlice Du Jura AN ELITE, WASHED-RIND MOUNTAIN MILK CHEESE FROM FAMILLE BADOZ, UNVEILING AN INCREDIBLY SOFT, OOZY TEXTURE WITH DEEP HINTS OF TOASTED HAZELNUT AND A YEASTY, BUTTERY FINISH ORIGIN: JURA, FRANCE$24.00
• Brebirousse d'Argental a rich, creamy soft-ripened cheese from the Rhone-Alps region of France. Made from pasteurised sheep's milk, it features a distinctive, bright orange rind coloured with annatto. It offers a velvety, buttery texture and a mild, refined, and slightly tangy flavour France$24.00
• Capitoul Tomme Noire A SEMI-HARD COW'S MILK CHEESE COATED IN BLACK WAX, OFFERING A SUPPLE, SPRINGY TEXTURE WITH A MILD, SWEET, AND EARTHY FINISH ORIGIN: PYRÉNÉES, FRANCE$18.00
• Valdivieso Manchego Dop FIRM, ARTISANAL SHEEP'S MILK FROM QUESO VALDIVIESO, OFFERING A SALTY, NUTTY PROFILE WITH A SHARP FINISH ORIGIN: LA MANCHA, SPAIN$22.00
• Farmhouse Ossau-Iraty AOP AN ELITE, SEMI-HARD RAW SHEEP'S MILK CHEESE HANDPRESSED ON TRADITIONAL BASQUE FARMS, UNVEILING A SUPPLER TEXTURE WITH DEEP HINTS OF TOASTED HAZELNUT ORIGIN: BASQUE COUNTRY, FRANCE$22.00
• Charles Arnaud Reservé Compoté AOP AN ELITE, CAVE-AGED RAW COW'S MILK CHEESE MATURED FOR 18+ MONTHS BY THE HISTORIC HOUSE OF ARNAUD, BOASTING RICH NOTES OF BROWNED BUTTER AND ROASTED HAZELNUTS ORIGIN: JURA, FRANCE$24.00
• Livradois Fourme d'Ambert AOP ONE OF FRANCE’S OLDEST CHEESES—AN INCREDIBLY CREAMY, MILD, AND ROUNDED COW'S MILK BLUE FROM FROMAGERIE LIVRADOIS WITH A VELVETY FINISH ORIGIN: AUVERGNE, FRANCE$22.00
• Gabriel Coulet Roquefort PDO THE KING OF BLUES—AN INTENSE, SHARP, AND DEEPLY CREAMY RAW SHEEP'S MILK CHEESE FROM THE HISTORIC CAVES OF GABRIEL COULET ORIGIN: ROQUEFORT-SUR-SOULZON, FRANCE$24.00
• Chef's Selection Plate three or six meats handpicked by our chef, showcasing seasonal favourites and specialty finds.$40.00
• Muñoz Rojo Jamón Serrano Reserva 16-MONTH CAVE-AGED SERRANO HAM, INTENSELY AROMATIC, DEEP RUBY HUE, NUT-FORWARD COMPLEXITY, MELTING CREAM FAT ORIGIN: MURCIA SPAIN$22.00
• Quattro Stelle Lonza DELICATE, DRY-CURED PORK LOIN INFUSED WITH FRAGRANT WILD FENNEL SEED AND A LIGHT HINT OF CHILLI ORIGIN: SYDNEY, NSW$20.00
• Quattro Stelle Spicy Capocollo BUTTERY, RICHLY MARBLED CURED PORK NECK ENCRUSTED IN CRUSHED RED CHILLI FLAKES, WILD FENNEL, AND PEPPERCORNS ORIGIN: SYDNEY, NSW$20.00
• La Boqueria Mallorquina A SOFT, SPREADABLE BALEARIC-STYLE CHORIZO RICHLY INFUSED WITH SMOKED PAPRIKA AND AIR-DRIED SPICES ORIGIN: Sydney, NSW$18.00
• Quattro Stelle Cacciatore Calabrese Salami A RUSTIC, HUNTER-STYLE PORK SALAMI INFUSED WITH HOT CHILLI, PAPRIKA, AND CRUSHED BLACK PEPPER ORIGIN: SYDNEY, NSW$20.00
• LP’S Quality Meats Saucisson Sec TRADITIONAL FRENCH-STYLE PORK SALAMI AGED WITH PUNGENT GARLIC AND CRACKED GREEN PEPPERCORNS ORIGIN: EDENSOR PARK, NSW$20.00

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