Chilean Chef Fernando Bravo is continuing Macleay St Bistro’s 30-year tradition of serving classic French dishes, incorporating Australian produce, and, judging by the full restaurant, the patrons appreciate it.
The decor consists of a smart grey, black and white colour palette, which is maintained with framed black and white photos, a specials blackboard that covers an entire wall and starched white tablecloths and napkins.
There are many familiar French dishes, such as French onion soup and chicken liver parfait, but you could choose to start with the superb salmon tartare with lime caviar, served under a glass cloche filled with cherrywood smoke – very impressive. The mains include Tasmanian salmon with seared skin and perfectly cooked so that the centre is only just opaque, nestled beside baby vegetables in a delicate beurre blanc. For the duck main, slices of juicy pink fillet sit on baby peach segments and sweet eschallots, and are surrounded by a luscious Armagnac jus.
PSST! During the week, you can take your time over your meal, as you won’t be subjected to the ‘two-hour maximum’ rule so common in Sydney restaurants.