Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

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Flour and Stone Recipes

Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

Roasted cauliflower salad with yoghurt dressing and almonds

The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.

Melbournes finest meet Worlds Best

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

1980s recipes

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

New cruises 2017

Cue the Champagne.

Savoury tarts

Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.

Labne and pistachio cheesecake

The luscious silky texture of this tangy cheesecake makes it irresistible - the fact it's free of gluten and refined sugar is a bonus. We've topped ours with cherries, but berries would also work well. Start this recipe a day ahead to drain the yoghurt.

70
Bistrode CBD
Modern European
  • Level 1,
    52 King St,
    Sydney, NSW
  • (02) 9240 3000,
    merivale.com.au/
  • Lunch Mon-Fri noon-3pm

    Dinner Mon-Fri 6pm-10pm

Bistrode CBD
-33.868483,151.205736

Chef Jeremy Strode began his career washing dishes at 14. His journey to Bistrode CBD has spanned multiple countries, cuisines and Michelin stars.  The result is a menu executed with precision, confidence, and brio. Lamb "hearts and minds" is no mere jest: seared rare heart joins creamy crumbed brain on a piquant sauce and perfectly cooked beans. Pickled octopus with black olive and garlic is tender and balanced a lesson in measured restraint. Onwards to classic fare, including beer-battered flathead with flawless chips and a pea mash that could almost stand alone. The confit duck leg, melting and crisp, has no local peer, while the lamb rump, with chickpea purée and pickled anchovy, exemplifies elegant comfort food.  The desserts are all good, but the honey tart with peanut butter ice-cream is king. Service is friendly, efficient and knowledgeable, while the extensive wine list jumps effortlessly between Australasia and France.  


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At a glance

  • Food:
  • One Star
  • Wine:
  • One glass
  • Price:
  • E $21-$24

    M $33-$48

    D $5-$18

  • Feature:
  • BYO
    Licensed
    Bar
    Wheelchair Access
    Impressive Wine List
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended

    (BYO Dinner only)
  • Chef:
  • Jeremy Strode

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