It’s the fifth venue for the group, combining the flavours and ingredients of European and Japanese cuisine.

The 40-seat restaurant is led by Executive Chef Zachary Tan, alongside Head Chef Andrew Lee and Executive Pastry Chef Markus Andrew.

The menu draws heavily on European classics, but with hints of Japanese techniques and ingredients across the dishes.

The menu showcases the idea of ‘cuisine du marche’, meaning ‘cooking from the market’ and sees the team collaborate with artisans, farmers and butchers to create dishes.

“Bistro Nido will be pushing boundaries by embracing the timeless charm of classic French dining with a Japanese twist,” says Lee.

“Our goal is to create a French and Japanese-inspired bistro with modern Australian hospitality at its core.”

Some of the exclusive dishes on the menu include a 14-day aged duck breast, aged Southern Bluefin tuna crudo, 28-day dry aged bone in rib-eye, and a twice-cooked duck leg confit.

On the sweeter end of the scale, Andrew draws inspiration from classical French repertoire for his dessert offering.

“The dishes are rooted in tradition, with a focus on simplicity and letting the quality of the seasonal produce speak for themselves,” says Andrew.

“Our signature dessert, Crêpe Suzette is full of bold French flavours, reworked textually with Japanese sensibilities.”

Wine wise, bottles will feature from classic French wine regions, along with Australian-grown French varieties like Pinot Blanc and Mourvedre.

The venue gets its name from the Japanese word ‘nido’ meaning twice-cooked.

“[Nido] imparts the idea of taking the extra step and ensuring a constant pursuit of excellence and quality both on and off the plate,” says Lee.

Bistro Nido is located at Regent Place, 501 George Street, Sydney.