Ein Überlebender aus einem vergangenen Alter. Eine Mama- und Pop-Operation: Petite-Nanette-Vorderseite des Hauses und Gerard, die die Töpfe in einer winzigen Küche rasseln. Bilder Gerard in vollem, gestärkten Chefs Kit, der die Wall kontrastieren, dagegen mit seiner mehr aufeinanderfolgenden Präsentation, während Sie eigentlich kochen. Ein sehr begrenztes Menü - ein Hauptgericht: Chateaubriand und ein Specials Board mit anderen Angeboten, von denen einige mehr oder weniger dauerhaft sind wie der Canard A l'Orange und Steaks.
Kummer
Ein winziger Esszimmer mit nur 16 oder so ... Einfach und unartdornig - das Essen ist der Fokus hier. Das Menü spiegelt die Genese des Restaurants in der französ...
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...
Ein Überlebender aus einem vergangenen Alter. Eine Mama- und Pop-Operation: Petite-Nanette-Vorderseite des Hauses und Gerard, die die Töpfe in einer winzigen Küche rasseln. Bilder Gerard in vollem, gestärkten Chefs Kit, der die Wall kontrastieren, dagegen mit seiner mehr aufeinanderfolgenden Präsentation, während Sie eigentlich kochen. Ein sehr begrenztes Menü - ein Hauptgericht: Chateaubriand und ein Specials Board mit anderen Angeboten, von denen einige mehr oder weniger dauerhaft sind wie der Canard A l'Orange und Steaks.
Kummer
Ein winziger Esszimmer mit nur 16 oder so ... Einfach und unartdornig - das Essen ist der Fokus hier. Das Menü spiegelt die Genese des Restaurants in der französ...
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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Ein verstecktes Juwel
Ein altes französisches Restaurant mit älteren Chefkoch und nicht so jungen Kellnerin. Kummer
Wunderbares Essen, das etwas Zeit dauerte, um die Authentizität zu kochen
Sehr empfehlenswert mit Wein am Glas.
Vielleicht ein anderer Besuch morgen! Schnitte
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 ! !
