Yusuke Oba

Sydney-based hospitality group Azabu is known for its portfolio of Japanese restaurants – think Choji Yakinuku, Hanasuki, and Kame House, but its latest addition is channelling classic Euro cuisine in McMahons Point.

Guests can take a seat in the dining room or on the terrace, an outdoor space influenced by the coastline of the French Riviera, with room for 120 guests across the restaurant.

Hiroshi Manaka has been appointed head chef of Charlotte Bar & Bistro, joining the restaurant after time at Lumi Dining as well as Michelin-starred restaurants across Europe including Mugaritz.

“We have crafted a menu that pays homage to the rich culinary traditions of French cuisine while infusing our own unique touch,” says the chef.

“Each dish is a work of art, meticulously prepared to offer a truly unrivalled dining experience.”

Diners can choose from an $89 banquet menu (minimum four people) or a la carte, with the menu split up into snacks, entrees, mains, and larger shared dishes.

While largely European, there are some Japanese influences dotted across the menu including snail gyoza with bone marrow, spinach, and red wine jus; tempura vegetables with salmon roe and creme fraiche; and a spicy nori taco seafood tartare.

A beef tartare is sure to be a hit, with a tart Provencale of zucchini, eggplant, carrot, mushroom, tomato, duxelles and hollandaise a show of intricacy meets technique.

Mains cover steak frites and roasted snapper with bonne-femme sauce, with the kitchen also serving a signature cote de boeuf which sees a 1kg piece of Black Onyx 1kg dry aged and served with tarragon sauce and seaweed butter.

Charlotte is the fifth restaurant from Azabu and the group has plans to continue its expansion.

“Azabu has always been dedicated to pushing boundaries of culinary innovation,” says Group Brand Manager Cindy Tsend.

“Charlotte Bar & Bistro marks our most ambitious venture to date and we are excited to announce plans to unveil multiple new venues within the year 2024.”