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The Studio Bistro
Modern Australian
The Studio Bistro

In an echo of the pieces displayed in the attached gallery, there's a modern, artistic quality to Studio Bistro's food. Chicken liver parfait and steak might fit the bills for French and familiar, but Malcolm Chow's best work invariably sports Asian influences. First a dazzling medley of tataki-seared tuna and swordfish, tangles of pickled daikon and shiso sprouts; then perhaps crisp-skinned ocean trout, ably supported by crunchy pieces of gai lan, of savoury mushroom purée and a pour-it-yourself flask of complex tentsuyu tempura sauce. Occasionally, it has to be said, some of the presentation needs a bit of work. Although this contemporary space is one of the better weekend dinner options in northern Margaret River, its manicured grounds are best admired by day. Thick pandan-spiked crème brûlée, however, gratifies any time; likewise the carefully curated wine list and relaxed, well-pitched service.

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At a glance

  • Wine:
  • Two glasses
  • Price:
  • E $16-$20

    M $28-$39

    D $15

  • Feature:
  • Licensed
    Wheelchair Access
    Outdoor dining
  • Cards:
  • Eftpos
  • Bookings:
  • Bookings recommended
  • Chef:
  • Malcolm Chow



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