We are unabashed food lovers
Food from all cuisines
from Soft, sultry, delicate Souffles
to charred slabs of dry aged Rump Steak
Sharing Plates of Braised Lamb Shoulder,
slowly cooked for 12 hours
with plenty of French classics for those in the mood for some amuse-bouches
If you are a food lover too, then we might just be the
Every plate of food we serve achieves that satisfying guttural moan that only the best of food can deliver
Chef Neil Herbert and wife Lesley have long had an affinity for running restaurants.
Having trained in the UK and working in a number of Michelin Star rated venues, Neil has managed a number of Perth restaurants including Bistro Felix, Basq and the co-owned Pickled Herring in Two Rocks.
The opportunity to run our own restaurant in the same location as Basq was too good to pass over.
We offer a sophisticated take on a modern European bistro. Passionate about utilising Western Australia's finest produce and native ingredients, our talented chefs Sherry Phillips & Ned Holleley create modern dishes and French Bistro favourites including twice baked goats cheese souffle, steak frites, and chicken liver parfait with specials added daily.
We are equally passionate about drinks and have a cocktail list focused on classics such as The French 75, Tom Collins, Whiskey sour and an extensive list of European and local wine.
our signature dishes
A 500g Beef Tenderloin roasted in a housemade marinade and served with confit potatoes, glazed carrots and a decadent jus.
CHICKEN LIVER PATE
A decadent dish served with a stack of crisp melba toasts, our Chicken Liver Pate is made from a family recipe that spans 3 generations.
A champagne and gin cocktail with a name that originates from “a combination said to have such a kick that it feels like being shelled with the powerful French 75mm field gun.”