Three Sydney heavy hitters have come together to launch Bistrot 916 in Potts Point.
The Challis Avenue concept is the brainchild of chefs Daniel Pepperell (Swillhouse) and Michael Clift (Rockpool Dining Group, Fat Duck) along with sommelier-restaurant manager Andy Tyson (Swillhouse).
Diners can look forward to a seafood-centric menu teamed with a wine approach that spotlights up-and-coming French producers.
“There’ll be shucked chilled oysters, raw shellfish served on ice, steak au poivre and duck frites as well as some less familiar dishes like boudin noir spring rolls or handmade pasta dressed in garlic and snails,” says Pepperell.
Tyson has pulled together an offering that will encompass grower Champagnes alongside Chablis and Beaujolais plus wines from Australian makers.
“There are always new producers doing new exciting stuff,” says Tyson on creating the list. “Wines are just getting better and better.”
Bistrot 916 will open in early February and operate seven days for dinner, with lunch available from Friday to Sunday.
Image credit: Jason Loucas
