Good Food hat15/20How we score
French$$$$
This dimly lit bistro is all classics,no cliches. Light-as-air gougeres filled with warm comte custard kick things off.
House-made charcuterie might include terrine persillee layered with fresh parsley and generous hunks of rabbit and ham,paired with a few half-moons of pickled celery.
Owner-chef Mia Coady Plumb’s mastery of fish is revealed in a lavish rock flathead bourride (the lemony,aioli-laced soup),while the vinaigrette finishing braised baby artichokes is an acidic circuit-breaker.
Wines lean low intervention,spanning appealing drops from France and Australia selected by co-owner Lawrence Scanlon (also of Dirty Black Denim wines). Perch at the bar or ask for a table by the replace out back;either will set you up for a memorable meal.
Continue thisseries
Clubby mid-century cocktail den.
Funk,fire and fantastic cocktails.
Zeitgeist-defining wine bar.
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