If I mention sliding into a padded white booth, you’re going to think I’ve cracked.
To be honest, I wondered a bit myself when I found myself in this fancy-pants French restaurant, decked out with crimson screens and fringed lamps, set above The Union Hotel.
Strap yourself into your train-car style booth for a wild ride.
Head Chef Ronny Ghantous offers up all the touches of a fine diner – from amuse bouche to...
...a beautifully cooked signature Bouillabaisse ($40) – with a little left-of-centre thrown in.
His Shaved Foie Gras ($18) with apple, hazelnuts, honeycomb and blood orange, eats just like our waitress described: “a creamy salad – sounds awful but it’s awesome!”
Accompany it with a friendly, well-priced 2010 Voyager Estate Chenin Blanc ($39/bottle).
Manager/Sommelier Gonzalo Burgos is still putting his spin on the drinks, adding thrice-blanched peel to the signature St Germaine Cocktail ($16) and tweaking the existing wine list.
Hit him up for a red, like the 2008 Domaine Faiveley Mercurey ($85), to accentuate your pasture-fed 250g 7+ Wagyu Skirt ($35). It arrives with the best (truffled) trio of chips I’ve had all year!
Consider leaving some room for chef’s playfully deconstructed Coconut Cheesecake ($16) served with Milo soil. It was the best thing on this specially created dessert sampler plate that certainly sent me off with a smile.
271 Pacific Highway (Cnr West St), North Sydney
Ph: (02) 8267 9958