Lunch Tue-Sat 11.30am-2.30pm
Dinner Tue-Sat 5.30pm-9.30pm
Pork cheek pressé, duck rillettes, duck ballotine and a chunky rustic pork terrine - all presented simply with buttery house brioche, croûtons, cornichons and fig chutney for an entrée. Add in a glass of Provençal rosé, say, or a bottle from Alsace-born chef Romain Bapst's homeland (the French-leaning list fields a strong selection of Alsatian wines) and the Francophiles can go home happy. This bastion of all that's best about traditional French cuisine bats above expectations created by its suburban location. Bapst is one of only two maître canardiers in Australia; his duck à la presse requires a day's notice, but rabbit stuffed with prunes and porcini with mustard jus and Alsatian noodles is equally satisfying. Monochrome interiors are classic, with butcher's paper-topped tables and wrap-around windows affording leafy views. Adept French waitstaff continue the Gallic theme and a flaky-based apple tarte fine makes a delectable dénouement.