Sydney’s latest hospitality hot-spot, Kensington Street, is welcoming its most recent addition, Bistrot Gavroche.
Opening on 17 March, the Parisian-style diner is headed up by co-owner and executive chef Frederic Colin.
Taking inspiration from its sister restaurant, Brasserie Gavroche in Singapore, the Sydney outpost will be housed in an old rum warehouse with high ceilings and a four metre table previously used by Lyon silk manufacturers. The restaurant will also boast a marble and wood bath cabinet, pate de verre ceiling light, and a three metre oak entrance from Brasserie George, one of Lyon’s oldest and most famous brasseries.
The menu will be Parisian at heart, with a wine list offering both French and Australian drops.
Entrees include Grandpa Henri’s pork terrine; onion soup; bone marrow on sourdough with confit garlic; and Burgundy snails baked in their shell with parsley and garlic butter. More substantial meals include shredded duck confit with crushed potatoes and bacon gratin; Granda Henri’s pike fish quenelles with crayfish sauce and Steak Frites. Classic desserts like Crepe Suzette and Tarte Tartin are also making an appearance.
Co-owner, Lionel Richard and Frederic Colin.