Un survivant d'un passé. Une mère et une opération POP: Petite Nanette Front de la maison et de Gerard en train de rattraper les pots dans une petite cuisine. Photos Gerard Entier, Kit de chef des amendes qui ornent le mur contraste avec son plus surslow comme une présentation tout en cuisinant. Un menu très limité - un plat principal: Chateaubriand et une planche spéciale contenant d'autres offres dont certaines sont plus ou moins permanentes comme la Canard A l'Orange et les steaks.
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Une petite salle à manger avec seulement 16 sièges. Plain et sans faille - la nourriture est la mise au point ici. Le menu est un reflet de la genèse du restaurant dans la période de renaissance française...
A survivor from a past age. A mum and pop operation: petite Nanette front of house and Gerard rattling the pots in a tiny kitchen. Pictures Gerard in full, starched chef's kit which adorn the wall contrast with his more Onslow like presentation while actually cooking. A very limited menu - one main dish: Chateaubriand and a specials board containing other offerings some of which are more or less permanent like the Canard a l'orange and steaks.
A tiny dining room with just 16 or so seats. Plain and unadorned - the food is the focus here. The menu is a reflection of the restaurant's genesis in the French revival period of Sydney in the 1970's and 1980's and is as quirky as can be. It's...
Un survivant d'un passé. Une mère et une opération POP: Petite Nanette Front de la maison et de Gerard en train de rattraper les pots dans une petite cuisine. Photos Gerard Entier, Kit de chef des amendes qui ornent le mur contraste avec son plus surslow comme une présentation tout en cuisinant. Un menu très limité - un plat principal: Chateaubriand et une planche spéciale contenant d'autres offres dont certaines sont plus ou moins permanentes comme la Canard A l'Orange et les steaks.
de
Une petite salle à manger avec seulement 16 sièges. Plain et sans faille - la nourriture est la mise au point ici. Le menu est un reflet de la genèse du restaurant dans la période de renaissance française...
A survivor from a past age. A mum and pop operation: petite Nanette front of house and Gerard rattling the pots in a tiny kitchen. Pictures Gerard in full, starched chef's kit which adorn the wall contrast with his more Onslow like presentation while actually cooking. A very limited menu - one main dish: Chateaubriand and a specials board containing other offerings some of which are more or less permanent like the Canard a l'orange and steaks.
A tiny dining room with just 16 or so seats. Plain and unadorned - the food is the focus here. The menu is a reflection of the restaurant's genesis in the French revival period of Sydney in the 1970's and 1980's and is as quirky as can be. It's...
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Best Chateaubriand in town. I have been returning to this little gem for years now. It is perfect for an intimate dinner and I love that you can bring your own vino to match. To start you can not go past the french onion soup, it is delicious. However their Chateaubriand is the stand out, the fact that I have never tried any other main on the menu attests to this fact! It is always cooked perfectly and when paired with the Cognac sauce it is heaven. It comes with some tasty sides; creamed spinach and crunchy potatoes. If you are unsure what to order on your first experience do not go past this!
Very small place and a little run down, but the lovely staff who've been there for decades make up for that somewhat. Had an excellent Chateaubriand, not cheap but worth every mouthful. Their French red wine was quite nice. However the separate sides of baby roast potatoes and silverbeet gratin were fairly average. Unfortunately the chocolate profiteroles were far from impressive: not fresh and the creme patissiere was thick and pasty. Overall a mixed bag.. but boy that Chateaubriand was tasty!
Very small place and a little run down, but the lovely staff who've been there for decades make up for that somewhat. Had an excellent Chateaubriand, not cheap but worth every mouthful. Their French red wine was quite nice. However the separate sides of baby roast potatoes and silverbeet gratin were fairly average. Unfortunately the chocolate profiteroles were far from impressive: not fresh and the creme patissiere was thick and pasty. Overall a mixed bag.. but boy that Chateaubriand was tasty!
What a great experience, I loved the petite venue and the lovely staff! Really reminded me of authentic French food from my trip to France last year. I even had the chance to order my meal in French! If anyone is interested in brushing up on their French language skills, I really recommend this school bit.ly/frenchclassez. I found their classes fantastic to boost my confidence to speak French at home and abroad!
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Un joyau caché
Un vieux restaurant français de style avec chef âgé et pas si jeune serveuse. de
Merveilleux nourriture qui a pris du temps pour cuisiner une authenticité d'authenticité
Fortement recommandé avec le vin au verre.
Peut-être une autre visite demain! !
A hidden gem
An old styled French restaurant with elderly chef and not so young waitress.
Wonderful food that took some time to cook showing authenticity
Highly recommended with wine by the glass.
Maybe another visit tomorrow ! !
