Bistrot916

If you've been craving all the charm and endearing qualities of an old-school Bistrot916 bistro, then it's time to head to Bistro in Potts Point, bistrot916, Sydney. Headed up by Dan Pepperell, bistrot916, fans of Hubert and Alberto's lounge will be excited by the French-inspired menu that doesn't shy away from tradition.

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. Swing by this confident crack at freshening up old-fashioned French fare, brought to you by a winning chef-and-somm tag team. Odds are, you're likely to have another one at his latest venture, Bistrot , which opened in early

Bistrot916

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. Picture bentwood chairs, pink tablecloths, exposed bricks and a wall filled with vinyl records. Contact Details. Website: bistrot We do not seek or accept payment from the cafes, restaurants, bars and shops listed in the Directory — inclusion is at our discretion. Venue profiles are written by independent freelancers paid by Broadsheet. Gift the experience of Australia's best restaurants, cafes and bars.

It's bistrot916 wedding anniversary dinner and Mr NQN is slightly alarmed that we bistrot916 having French food which he proclaims "too rich" but yet is the reason that I love it, bistrot916. There are two perfectly cooked pieces of fish with crispy skin sitting in a bath of melted blue swimmer crab butter, bistrot916. There's also a classic mignonette and a fantastic ginger jelly - the jalapeno hot sauce and ginger jelly are the picks.

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.

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. Picture bentwood chairs, pink tablecloths, exposed bricks and a wall filled with vinyl records. Contact Details. Website: bistrot We do not seek or accept payment from the cafes, restaurants, bars and shops listed in the Directory — inclusion is at our discretion.

Bistrot916

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. Swing by this confident crack at freshening up old-fashioned French fare, brought to you by a winning chef-and-somm tag team. Odds are, you're likely to have another one at his latest venture, Bistrot , which opened in early

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After sampling it I leave him to his happy moment with it. Buy Gift Card Expand nav items. By Matheus. Restaurants Potts Point. There are two perfectly cooked pieces of fish with crispy skin sitting in a bath of melted blue swimmer crab butter. Stay Updated on restaurant news, specials, offers and booking enquiries. Recipes Restaurants Travel. Fully Licensed no BYO. Please correct the marked field s below. Of course, there are standards, too, such as chicken liver parfait and a decadent lobster frites. Sometimes I just go ahead and order because Mr NQN hates looking at menus but he spied the banana ice cream and asked if we could have that so the banana ice cream it was. Join the Foodie Journey.

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First name. Of course, there are standards, too, such as chicken liver parfait and a decadent lobster frites. It comes out warm yay! And what would you prefer with your frites: mushroom, duck, lobster or steak? Site map. Report an Error. Function enquiry Close. Discover Time Out original video. Headed up by Dan Pepperell, fans of Hubert and Alberto's lounge will be excited by the French-inspired menu that doesn't shy away from tradition. Published on by Lorraine Elliott. About Lorraine Elliott Hi! Venue profiles are written by independent freelancers paid by Broadsheet. Time Out. 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.