Bistrot 916 review

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As expected, it was so amazing. The smoked eel mayonnaise was thick and bursting with umami! This was probably my favourite dish during our visit. There was so much umami from both the tuna and potatoes. The potato was soft inside and loved the crispy caramelised bits on the outer layer. The skin was slightly crisped, and the meat was juicy.

Bistrot 916 review

You can opt for French classics and feast on a seafood tower or you can try their spins on spring rolls using boudin noir. The interior is simple and kept dark like a bistro with pops of colour from the blush pink table coverings. It's our wedding anniversary dinner and Mr NQN is slightly alarmed that we are having French food which he proclaims "too rich" but yet is the reason that I love it. But at Bistrot you can choose your own adventure. You can have escargot, chicken liver parfait and steak frites but you can also have French food like boudin noir spring rolls, Murray Cod with blue swimmer crab butter and mushroom frites for heaven's sake. The Bistrot menu is one page long with fruits de mer, entrees, plats principaux of the protein with frites variety, sides and desserts. Heavenly is how I'd actually describe the half dozen oysters served on ice ice over salt any day please - it makes a difference with three condiments: a creamy jalapeno hot sauce that comes with its own squeezy bottle that you ought to keep on the table it goes with everything. There's also a classic mignonette and a fantastic ginger jelly - the jalapeno hot sauce and ginger jelly are the picks. With a menu of "I'd eat everything" we go with our sassy and friendly waiter's recommendations mainly because they were the things that I really wanted too. The lamb's brains is two crumbed and deep fried lamb brains, gloriously soft and creamy in texture paired with a smoked eel mayonnaise that channel a chunky tartare but upgraded in flavour. We're picking more from the fruit de mer and entree menu than the Plate Principaux because our tastes go that way. And the scallop ceviche and lait de tigre is a spin on ceviche. A layer of pumpkin custard almost mimics the texture and look of sea urchin roe and there's also finger limes, radish and a buttermilk and sour cream dressing with orange kosho in place of yuzu kosho. The scallops are silky in texture with an appealing zestiness. Boudin Noir Spring Rolls channel Vietnamese spring rolls.

Would love to hear from ya. Potts Point NSW.

By Katya Wachtel. By Matheus. Look to the past highlight of boudin noir blood sausage spring rolls; fried brik pastry parcels of black pudding served with lettuce, fresh herbs and an apple-cider dipping sauce. Of course, there are standards, too, such as chicken liver parfait and a decadent lobster frites. But there are also reinventions of stalwarts, perhaps a playful reboot of escargots featuring handmade pasta dressed with snails and garlicky butter.

Swing by Potts Point from 4pm each day to grab one, however be quick, as the burger is limited to 50 per day. Pre-orders are available by calling What happens when you combine two of the city's hottest chefs, an award-winning young-gun sommelier and a suburb on the brink of a revival? Bistrot Pepperell and Tyson didn't set out to reproduce Restaurant Hubert, but the pair's decision to leave the Swillhouse group's OTT French restaurant and open a bistro of their own warrants a comparison.

Bistrot 916 review

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It's just hard to stay away from its sugoi-ness right?! And the scallop ceviche and lait de tigre is a spin on ceviche. Pink paper tablecloths cover dark wood tables, wines line the walls and the space is lit by soft pendant lights and candles. The well-seasoned steak was cooked medium rare and was also packed with umami especially around caramelised bits. Bistrot Comments Atom. Independent Editorial Policy We do not seek or accept payment from the cafes, restaurants, bars and shops listed in the Directory — inclusion is at our discretion. Ba dum tssss! My name is Raff a. By Samantha Teague April 21, There's also a classic mignonette and a fantastic ginger jelly - the jalapeno hot sauce and ginger jelly are the picks. But there are also reinventions of stalwarts, perhaps a playful reboot of escargots featuring handmade pasta dressed with snails and garlicky butter. Seoul Feb , Day 1: Scroll down for a link to my vlog My first night and first full day in Hongdae last February was already packed Contact Details Phone: No phone Website: bistrot

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A layer of pumpkin custard almost mimics the texture and look of sea urchin roe and there's also finger limes, radish and a buttermilk and sour cream dressing with orange kosho in place of yuzu kosho. This is not your everyday neighbourhood bistro. Heavenly is how I'd actually describe the half dozen oysters served on ice ice over salt any day please - it makes a difference with three condiments: a creamy jalapeno hot sauce that comes with its own squeezy bottle that you ought to keep on the table it goes with everything. Fall-apart soft potatoes fried in beef fat join the party on the side, and the result is a bait-and-switch field day of textures and temperatures. View my complete profile. Taking over the space next to Fratelli Paradiso , formerly home to Merivale's Lotus , Bistrot is the latest exciting addition to a suburb quite clearly on its way up again. You can opt for French classics and feast on a seafood tower or you can try their spins on spring rolls using boudin noir. Report an Error. It's just hard to stay away from its sugoi-ness right?! Taste is subjective and I will not be liable for any food experience gone wrong. Pepperell and his co-pilot, Fat Duck and Rockpool Group alum Michael Clift, manage to pack plenty of points of reference, in-jokes, winks and nudges onto the single-page carte, but fortunately things never go the way of straight-up gimmickry. Book online.