Owner and Head Chef Rainer Korobacz has a quarter of a century’s experience in international and Australian restaurants. In 2011, he opened Café Lyon, bringing modern French-bistro cuisine to Sydney’s North Shore.
The restaurant comprises two floors of comfortable friendly dining, decorated with red walls, artwork, large glass vases, flowers and candles. There are banquettes against the walls and simple wooden chairs at the tables, which are set with white starched tablecloths and contemporary tableware.
The menu, which changes seasonally, offers a choice of two or three courses at a very reasonable cost. The entree of citrus-cured trout topped with a crisp prawn beignet and fish roe pearls – called Kosciuszko Pearls – is a lovely play with textures and flavours. Likewise the goat cheese tart combines a light crisp crust with creamy cheese and matches it with a fresh salad of witlof, pear and walnuts. For main course, the spatchcock with wood mushrooms is succulent and rich with a buttery café de Paris sauce.
PSST! Café Lyon can accommodate business functions and regularly has special events such as Wine Makers’ dinners.