Bistrot 916 review

As expected, it was so amazing.

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.

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.

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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. The Bistrot space may not have the same labyrinthine, escapist quality as Restaurant Hubert, but it doesn't need to: the food and wine contain enough creativity and chutzpah to take you on a journey on their own. In place of Hubert's well-lit red velvet-heavy interior, Bistrot is dark and restrained. Pink paper tablecloths cover dark wood tables, wines line the walls and the space is lit by soft pendant lights and candles. If you're after a cocktail, a Death in the Afternoon champagne and absinthe is our pick, but you can also go for a well-made negroni, sazerac or mojito, too. 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.

Bistrot 916 review

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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Bistrot Ramen Raff. Swing by this confident crack at freshening up old-fashioned French fare, brought to you by a winning chef-and-somm tag team. I would definitely come back to have the tuna tartarte with beef fat fried potato and lamb brain with smoked eel mayo. This meal was independently paid for. Try another? Restaurant Hubert, Sydney. I love sharing my favourite recipes, restaurants and travel destinations with you. The fish of the day is Murray Cod. It comes out warm yay! While Potts Point has been plagued by lockout laws and some big-name closures over the past couple of years , a spate of openings have occurred in the last few months, including a new pizza joint by the Monopole team , a charcoal chicken by Morgan McGlone and chef Ben Sears' Tel Aviv haunt. And what else? After sampling it I leave him to his happy moment with it.

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I would have preferred a thicket cut steak but nonetheless, this was delicious. I went back to Japan a year after my last visit. Best Food in Osaka, Japan. Each spoonful of this elegant custard is a sensory experience. The skin was slightly crisped, and the meat was juicy. Boudin Noir Spring Rolls channel Vietnamese spring rolls. It's a great side dish found on the entree menu that would go with a steak frites or the other frites. Of course, there are standards, too, such as chicken liver parfait and a decadent lobster frites. The Bistrot space may not have the same labyrinthine, escapist quality as Restaurant Hubert, but it doesn't need to: the food and wine contain enough creativity and chutzpah to take you on a journey on their own. I also enjoy music, travel, street fashion, Japanese anime, and comicbooks. 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. My name is Raff a. 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. Also what sort of psychopath leaves butter on a plate?