Taking over this quintessential Parisian brasserie was always going to be a challenge, however, Chef Shannon Kellam and partner Clare Wallace have successfully built upon the traditions of this iconic Brisbane French brasserie.
Having moved to much larger premises in the new King Street food precinct, the fit-out remains sympathetic to the original with a large marble comptoir, gilded mirrors and leather seats. The new venue is busy, and the service is excellent.
Signature dishes such as the famous crab and gruyère soufflé and the steak frites also remain, along with an exciting new French-themed menu. Gnocchi made with Dutch cream potatoes and roquefort cheese, and sautéed in caramelised onion butter with Noosa Earth mushrooms, is simply divine, with a great texture and earthy flavour. Crumbed brains served on a parsnip puree brings together crispy and soft elements in an aromatic dish. The roasted duck breast, served with baked beetroot, parsnip and root vegetable puree, has a great balance of flavours. The signature steak frites, perfectly cooked medium–rare, is a classic and well-prepared dish.
PSST! Montrachet has a traditional boulangerie in Machinery Street.