Bistrot916

If you've been craving all the charm and endearing qualities of an old-school Parisian bistro, bistrot916, then it's time to head to Bistro in Potts Bistrot916, Sydney.

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.

Bistrot916

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. 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. The scallops are silky in texture with an appealing zestiness. Boudin Noir Spring Rolls channel Vietnamese spring rolls.

The former Lotus space now feels like a bistrot916 brasserie seen through the eyes of Wes Anderson even though it's on street levelbistrot916, rendered eternally dark by an all-encompassing coat of black paint. Gift Card Eligibility.

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

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.

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.

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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. Get us in your inbox Sign up to our newsletter for the latest and greatest from your city and beyond. Discover the best of the city, first. Our newsletter hand-delivers the best bits to your inbox. Also what sort of psychopath leaves butter on a plate? Be Inspired Expand nav items. I love sharing my favourite recipes, restaurants and travel destinations with you. Thank you for Signing Up. If the prospect of dinner at 5 or 9. Each spoonful of this elegant custard is a sensory experience.

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In Member Lists. Get us in your inbox Sign up to our newsletter for the latest and greatest from your city and beyond. It comes out warm yay! Venue profiles are written by independent freelancers paid by Broadsheet. The custard is gorgeously creamy and wobbly with a layer of viscous Quarts de Chaume jelly. Time Out. Opening hours: Mon-Thu 5. Number of People. Tomatoes, cabbage and cream is an intriguing combination. Buy Experiences. Fall-apart soft potatoes fried in beef fat join the party on the side, and the result is a bait-and-switch field day of textures and temperatures. Best Restaurants Gift Card Not accepted. Please correct the marked field s below.