Bouillon lentrecôte reviews

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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.

Bouillon lentrecôte reviews

Close to Circular Quay and in Quay Quarters Sydney , the 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, 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 you burning your fingers, there was also a snail fork, to help you fish out the snail meat. Once this process was completed, we placed the snail meat on a piece of buttered baguette and poured the remaining sauce from the shell over the top, this was simply delicious. The other option were the leeks in French vinaigrette and fried onion. Another beautifully presented dish, two opaque battons, served with a crisp fried onion on top. This dish was served cold, the leeks easily pulling apart to eat and had a slight acidic taste from the vinagrette, the a hit of texture from the fried onion. For the mains there is a choice of beef, chicken or fish. We ordered the flank steak pommes frites and the chicken breast forestiere sauce and shared.

More venues. Normally I wouldn't order chicken especially chicken breast but the other choice was barramundi which I am allergic to.

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.

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

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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. The flank steak is perfectly cooked so that it beautifully pink on the inside. It comes edged with some duck fat and the accompaniments assist in lightening this rich but light parfait. There's also a great value new 3 course Saturday lunch special on at the moment that lasts all of winter. While we are waiting for dessert the restaurant fills up. 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. Once this process was completed, we placed the snail meat on a piece of buttered baguette and poured the remaining sauce from the shell over the top, this was simply delicious. The duck liver parfait comes with slices of fresh baguette and caper berries, pickled onions and cornichons. Try another? Ok that's a clear French accent fail for me. We shared again, so tried both options. 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. What is this prix fixe like and is it worth going to? Join the Foodie Journey. 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.

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.

About us. We already had so much food and couldn't finish everything. Recipes Restaurants Travel. No thanks Awesome, you're subscribed! The leeks are buttery soft, the inside layers really easy to cut and the vinaigrette is tangy and seasons the leeks perfectly while the fried onion adds texture to this. A giant portrait of Paul Bocuse dominates one wall and the restaurant is quite busy this Saturday. I'll definitely be recreating this at home. Get us in your inbox Sign up to our newsletter for the latest and greatest from your city and beyond. We used the chips from the steak dish to mop up the left over sauce. Normally I wouldn't order chicken especially chicken breast but the other choice was barramundi which I am allergic to.