Inspired by his grandfather Henri, a chef, and his father, a restaurant manager, Frederic Colin and business partner/ sommelier Lionel Richard are wowing Francophiles with their authentic Parisian cuisine. You could easily be forgiven for thinking you are in central Paris – from the decorations and furniture to the menu, the restaurant oozes all things French. The owners have imported Parisian antiques, which along with the upbeat French music, sets the scene for an idyllic French meal.
Cooking with his grandfather from the age of 10, Chef Colin’s repertoire is mainly focused on traditional French cuisine and honouring his grandfather’s recipes, like the soupe à l’oignon, recette de Grand-Père Henri (Grandpa Henri’s traditional onion soup) or the quenelles de brochet sauce Nantua, recette de Grand-Père Henri (Grandpa Henri’s pike fish quenelles with crayfish sauce). Chef Colin utilises local Australian produce in his dishes, like Bultarra saltbush lamb saddle or braised Barossa chicken with ‘vin jaune’ sauce and morels.
PSST! The sommelier’s selection of both domestic and French wines is well sourced to complement the menu, and staff are trained to assist in selection.