Bouillon lentrecôte reviews

Close to Circular Quay and in Quay Quarters Sydneythe 70 seat restaurant features marble counters, red banquet seats and stools, French posters and plenty of Wine and Champagne bottles adorn the space. We began with two beautifully presented entrees. The escargot was a highlight, 6 snails served with flavour packed parsley butter. The process of eating the snails was a fun novelty on this occasion, bouillon lentrecôte reviews, the Snails were served on a special dish with a divot to hold each snail, there was a clamping implement to grab the snail shell, this is to prevent bouillon lentrecôte reviews burning your fingers, there was also a snail fork, bouillon lentrecôte reviews, to help you fish out the snail meat.

In the six years since, there's been a bit of a French boom in Sydney with Swillhouse's Restaurant Hubert , Dan Pepperell's Bistrot and brand-new editions like Whalebridge and Loulou joining the city's French offerings. On entry, you're met with a ground level with a selection of tables looking out into Circular Quay. Head upstairs and the building opens up to an expansive dining room with a grand French fit-out. Luxurious detailing and large dining tables are complemented with art and photographs sprawled across the wall — headlined by a huge portrait of legendary French chef Paul Bocuse. When it comes to the food, the options are varied but not overwhelming.

Bouillon lentrecôte reviews

There's also a great value new 3 course Saturday lunch special on at the moment that lasts all of winter. What is this prix fixe like and is it worth going to? The restaurant is spread across two levels there's a couple of tables in the downstairs section where the bar sits; however upstairs is where all of the action is. The room is bathed in sunlight and it looks like a classic French brasserie. A giant portrait of Paul Bocuse dominates one wall and the restaurant is quite busy this Saturday. The French waiters are all gorgeous and friendly and nothing is too much trouble. There are 3 choices for entree and main and 2 for dessert. We start with glasses of Kir Royale, which is one of those retro cocktails that I love but don't see much of any more. Made with champagne and creme de cassis it reminds me of trips overseas and delicious, flirty apertifs before dinner. Duck Liver Parfait. The duck liver parfait comes with slices of fresh baguette and caper berries, pickled onions and cornichons. The texture of this parfait is so remarkably light that it is like a mousse. It comes edged with some duck fat and the accompaniments assist in lightening this rich but light parfait. Leeks in French Vinaigrette, Fried Onion. The other entree choice is garlic butter snails but I want to try the leeks vinaigrette so that I can remake it at home as I have some leeks in the fridge.

Duck Liver Parfait. The process of eating the snails was a fun novelty on this occasion, bouillon lentrecôte reviews, the Snails were served on a special dish with a divot to hold each snail, there was a clamping implement to grab the snail shell, bouillon lentrecôte reviews is to prevent you burning your fingers, there was also a snail fork, to help you fish out the snail meat. The duck liver parfait comes with slices of fresh baguette and caper berries, pickled onions and cornichons.

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In the six years since, there's been a bit of a French boom in Sydney with Swillhouse's Restaurant Hubert , Dan Pepperell's Bistrot and brand-new editions like Whalebridge and Loulou joining the city's French offerings. On entry, you're met with a ground level with a selection of tables looking out into Circular Quay. Head upstairs and the building opens up to an expansive dining room with a grand French fit-out. Luxurious detailing and large dining tables are complemented with art and photographs sprawled across the wall — headlined by a huge portrait of legendary French chef Paul Bocuse. When it comes to the food, the options are varied but not overwhelming. Kick things off with your choice of starters and a glass of kir royale from the 'How To Be a Good French' section of the drinks menu. The house specialty is the gram sirloin steak served with french fries, walnut green salad and the kitchen's famous secret sauce — owner Johan Giausseran, nor the chefs, will give up the secret to the sauce's recipe, no matter how hard you might prod. Those looking to elevate the night even further can look to share the gram T-bone or the huge 1. While the food is kept to a succinct selection of classics, the drinks menu stretches across 25 pages, ranging from French cocktails and sangria to aperitifs and plenty of wine, of course. If you have the courage to fit more in after your mains, the dessert menu is difficult to resist.

Bouillon lentrecôte reviews

Thanks for subscribing! Look out for your first newsletter in your inbox soon! By entering your email address you agree to our Terms of Use and Privacy Policy and consent to receive emails from Time Out about news, events, offers and partner promotions. Our newsletter hand-delivers the best bits to your inbox. Sign up to unlock our digital magazines and also receive the latest news, events, offers and partner promotions. Dreaming of fine French fare?

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Contact us. We start with glasses of Kir Royale, which is one of those retro cocktails that I love but don't see much of any more. No thanks Awesome, you're subscribed! Flank Steak , Pomme Frites. We used the chips from the steak dish to mop up the left over sauce. Try another? The other entree choice is garlic butter snails but I want to try the leeks vinaigrette so that I can remake it at home as I have some leeks in the fridge. The restaurant is spread across two levels there's a couple of tables in the downstairs section where the bar sits; however upstairs is where all of the action is. Site map. The single crepe folded like a kerchief sits bathing in a delectable orange butter sauce with thin strands of orange zest on top. Trips Kruger Lodge Experience. Ok that's a clear French accent fail for me.

There's also a great value new 3 course Saturday lunch special on at the moment that lasts all of winter.

It was a great meal, the service were excellent, very attentive, explaining each dish and presenting the wine with an explanation on where it was from and the grape varieties. June 22, June 25, While we are waiting for dessert the restaurant fills up. Let's play. Stifling laughter, Mr NQN orders a coffee, sans accent. The flank steak is perfectly cooked so that it beautifully pink on the inside. Look out for your first newsletter in your inbox soon! A giant portrait of Paul Bocuse dominates one wall and the restaurant is quite busy this Saturday. Address: 6 Loftus St Sydney Make an entrance in the all-new Lexus LBX.