Leading the kitchen team at Macleay St Bistro is Chef Fernando Bravo, who brings a sense of both flavour and generosity to the dishes, while showing a solid understanding of French-bistro style. Whether you are seated outside on the terrace or tucked away inside, the front of house team will make you feel like a regular from the moment you step through the door.
Some 30 years on, this Potts Point favourite keeps the locals engaged with regularly changing blackboard specials, featuring well-sourced produce supporting its more popular mainstays on the menu. The large, sizzling, twice-baked French onion soufflé, served with truffle butter and wholemeal sourdough roll, showcases the rustic texture and sweetness of the core ingredient. Stunning Cootamundra grass-fed lamb loin is perfectly accompanied with pommes mousseline, heirloom carrots and a light mustard and rosemary jus.
PSST! With BYO wine available, and no corkage on Sundays, choose something worthy from your cellar and let the wait staff match it to the menu.