Bouillon lentrecôte reviews

Close to Circular Quay and bouillon lentrecôte reviews Quay Quarters Sydneythe 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, bouillon lentrecôte reviews. The escargot was a highlight, 6 snails served with flavour packed parsley butter.

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

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. Dreaming of fine French fare? We say head to Bouillon L'entrecote in Circular Quay and feast until your heart's content. Located a short stroll from the harbour, the good looking restaurant is owned and operated by Frenchmen Johan Giausseran and Vincent Ventura also Brasserie l'Entrecote in Pymble and heroes traditional French cuisine at a reasonable price point. Plus, French beer is available on tap, as well as French cider and aperitifs. Eclectic and endearing art from France colours the walls at Bouillon L'entrecote. It's no Euro blow out, but a lunch here will whisk you away to Paris, albeit for a few glorious hours. About us. Contact us. No thanks Awesome, you're subscribed!

The room is bathed in sunlight and it looks like a classic French brasserie.

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.

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.

Bouillon lentrecôte reviews

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Normally I wouldn't order chicken especially chicken breast but the other choice was barramundi which I am allergic to. No thanks Awesome, you're subscribed! I don't think I've ever really had chicken breast in a restaurant this juicy and tender and the mushroom sauce is the perfect accompaniment to it. We already have this email. I have to tell him that they're the snails. The French waiters are all gorgeous and friendly and nothing is too much trouble. The flank steak is perfectly cooked so that it beautifully pink on the inside. 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. Head upstairs and the building opens up to an expansive dining room with a grand French fit-out. Try another? Concrete Playground Trips Book unique getaways and adventures dreamed up by our editors. The French fries are a bit lukewarm - I should have asked for them to come out piping hot. And have you ever been misunderstood when you're trying to speak another language? Leave a Reply Cancel reply.

There's also a great value new 3 course Saturday lunch special on at the moment that lasts all of winter.

Thanks for subscribing! It's smooth and buttery rich with a light truffle aroma and I wish I could have finished it all. Type your email… Subscribe. Ok that's a clear French accent fail for me. If you have the courage to fit more in after your mains, the dessert menu is difficult to resist. A giant portrait of Paul Bocuse dominates one wall and the restaurant is quite busy this Saturday. With a thin, crisp toffee top and a creamy, utterly moreish custard underneath I had all intention to have a couple of spoonfuls and move on to the crepe but suddenly half of it was gone. Leave a Reply Cancel reply. There's a table of 5 with two adults and three kids that have arrived carrying armfuls of shopping bags with every French designer brand. 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. That's just how damn juicy the chicken breast is. The Creme Brulee was done very well, we broke through the crisp crust to get to the silky, vanilla goodness beneath. Flank Steak , Pomme Frites The flank steak is perfectly cooked so that it beautifully pink on the inside. We used the chips from the steak dish to mop up the left over sauce. Contact us.