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L'avis de Gault&Millau
After 20 years as a chef, including time at the iconic Pied à Terre in London, Chef Eugene Giesinger opened Eugene’s, on a quiet strip in Bronte, in 2012. The small cafe is a timestamp of beachside Sydney Art Deco style, with pressed metal ceilings, rustic wooden floors and stained glass. Open for breakfast and lunch, the restaurant is firmly established as a local favourite.
Chef Giesinger heads to Sydney’s markets once a week to speak with suppliers before building a menu reflecting his best finds. A chicken pie – the humblest of Australian dishes – is a delight. Tarragon and leek are a perfect partnership to enliven the filling, while the crust is wonderfully crisp. Or you may prefer the light chicken curry, served in a Thai-green style, with fluffy white rice and crunchy shallots. Or check out the range of fresh, vibrant, ready-to-serve salads.
PSST! Eugene’s is open until 6pm on weeknights – perfect to pick up a take-home meal for dinner.
Reviewed for the 2018 Guide