Bouillon lentrecôte reviews

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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.

Bouillon lentrecôte reviews

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.

Discover Sydney's best restaurants, cafes, bars, pubs and shops. Those looking to elevate the night even further can look to share the gram T-bone or the huge 1. Recipes Restaurants Travel.

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'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.

Bouillon lentrecôte reviews

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.

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Trips A Blissful Night in the Barossa. Discover more from thewhereto Subscribe now to keep reading and get access to the full archive. Discover Time Out original video. By now it's just after 2pm and Mr NQN needs a coffee. Published on by Lorraine Elliott. 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. Discover the best of the city, first. When our waiter sets this down, juices seep out of the chicken which he cleans up but when we move the plate, more juices spill out. Please correct the marked field s below. 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. The steak was perfectly cooked and was simply delicious. Bouillon l'Entrecote. If you have the courage to fit more in after your mains, the dessert menu is difficult to resist.

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Leave a Reply Cancel reply. Email Required Name Required Website. Normally I wouldn't order chicken especially chicken breast but the other choice was barramundi which I am allergic to. The sides definitely pushed us to being over full, as the portions of each dish were substantial. Time Out. Head upstairs and the building opens up to an expansive dining room with a grand French fit-out. The crepe with its glistening orange sauce was also very inviting and luckily a lighter option. We used the chips from the steak dish to mop up the left over sauce. The leeks are served chilled with a French vinaigrette and fried onion pieces on top. Follow us facebook twitter instagram pinterest. 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. There are 3 choices for entree and main and 2 for dessert. Ok that's a clear French accent fail for me. The Creme Brulee was done very well, we broke through the crisp crust to get to the silky, vanilla goodness beneath.