Photo: Rochelle Eagle / Styling: Maxwell Adey
Ask any Melburnian to name the city’s most coveted dining reservations and Maison Bâtard is sure to feature. Chris Lucas’s four-level ode to French hospitality has become a destination in its own right, where grand dining rooms, impeccable service and polished French classics draw crowds from lunch through late night. In our October 2025 issue, we stepped inside the French mecca to uncover the recipes behind five of the restaurant’s signature dishes, from elevated rotisserie staples to elegant seafood dishes. You’ll notice that in all five recipes, chef Adam Sanderson lets the produce do the talking — always with a Bâtard accent, of course.
Recreate Maison Bâtard’s signature dishes at home:
A prawn cocktail the Maison Bâtard way — upgraded with caviar and crumpet.
Sumptuous and spicy, this standout seafood dish takes its cue from jewellery displays.
Maison Bâtard’s signature roast chicken is an elevated take on the rotisserie chickens of Parisian food markets.
While a mustard Parisienne is traditionally paired with chicken, Sanderson substitutes it for a charred clean white fish instead for added levity.
This delicate cured and smoked salmon is a perennial favourite for good reason.
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