Deux Soeurs — Restaurant in Melbourne

Dining experience #2 at Deux Soeurs :Valentine's Night meal. Advertised as '3 course Dinner with a glass of French sparkling wine 'on arrival'. Nice touch! We arrived at 19:30, were shown to the table and then left unattended (abandoned?) for at least ten minutes. We received one menu only from the Maître'd (was I dining alone? - my fiancé was only using the bathroom.) Again, as I mentioned above, we had already done the 'Arrival/arriving' part ten minutes previously: I knew this because I was sitting in Deux Soeurs watching everyone around me drink their sparkling wine, yet still - no sparking wine materialized for my table, or any water. I just found this a little frustrating, so I stood up and walked over to a waiter to explain how we were thirsty and hadn't received our sparkling French wine etc... A few moments later this was remedied. (Just don't advertise a charming thing such as wine 'on arrival' if this isn't going to happen, perhaps try: wine arrives 'when lack thereof is brought to the attention off staff by a thirsty, abandoned patron'. It would hurt less as it would be the truth.) We were genuinely thirsty. Ordered our meal/course selections. No other drinks offered at this stage. Also, a yellow square of butter waited patiently to be scraped across dreamed of bread. Both of us were starving. Confit of duck x2 arrived, but served with no grace, and we were asked "who was having the confit of duck?" (Both plates in her hands were confit of duck) But before we could answer she blurts: "Am I putting these in the middle of the table?" I suggested one in front of each of us as they're the same dish..? She caused the confusion. Confit of duck -breathtakingly good. No bread at this stage either. Or any other wines or drinks offered. Second course of x2 pork cutlet. . Stupendous. The onion, diced apple accompaniment and the potato gratin was superb. What a pallet the chef(s) have. Probably the best and most perfectly cooked pork cutlet I've ever eaten. Again no bread. At this stage I asked for some (why the butter on the table?), "Oh you haven't received any yet?"...Come on guys, you can do better than this. I asked for a wine list (French restaurant, wine glasses on table?). I felt, at this stage, the exceptional food (and I really mean exceptional) was just about doing enough to prop up the sagging mood which the scattered service had created thus far. Dessert: x1 Cheese cake, x1 chocolate fondue. Again the waitress with the scattered utterance: "Shall I just put them in the middle of the table?" No. Ask who was having which. There were only two plates. Desserts were amazing! Food quantity throughout the meal was calculated perfectly. I was so happily full and so impressed with the food. It all came out in a timely manner, hot and immaculately presented. There were x5 staff members who approached our table during our visit. I felt none of them knew what was going on and succeeded only in confusing any smoothness or flow. I felt wounded on the chefs' behalf as they might not know how the scattered - bordering on poor - service was affecting our overall experience. for the serving staff -It's not all about the food, but about the customers' whole experience, entry to exit. Don't commit the carnal sin of not providing what you advertised (sparkling wine on arrival when in fact it was at least ten minutes later and only when I asked for it); don't neglect to pour water when we arrived after a fourty minute drive; don't neglect to offer a wine list(until I asked); don't neglect to give bread(until I asked); don't keep asking whether you can put the food in the middle of the table, we're not at McDonalds. Up the service game into the same standard as the food and things will be better, because, I'm sorry, simpering smiles towards the end of dessert and when paying the bill won't cut it if you've already burst the bubble. I understand it might've been busy but still. . .Maybe next time I visit could be a better experience. Thankyou Chef (or Chefs?) for an unforgettable and a truly delicious three...

What a hidden gem! This place served up the best French cuisine I’ve ever experienced in my life (including three trips to France). I was so unbelievably impressed from the stellar service to the exceptional food I couldn’t even believe this was a hotel restaurant. Granted the restaurant itself is operated separately from the hotel and it appears majority of their clientele are actually locals and not necessarily guests. We started with a warm complimentary bread roll and couldn’t resist when we were offered a second, we were also offered a third which speaks to the generous hospitality of the venue. For entree we chose he beetroot and vodka cured kingfish and the goats cheese soufflé. The kingfish was absolutely stunning and so intricately plated. Delicate delicious flavours and pretty as a picture. My soufflé was classic French fare and extremely flavoursome. A great start to the three course meal. Main wise we selected fish of the day which was hapuka and eye fillet. Both absolutely beautiful on the plate, truly like a work of art with so many elements all working in perfect cohesion. There was a gorgeous carrot purée with the steak which I utterly adored. Of the four eye fillets I’ve had in the last week (I definitely don’t have a problem with my iron levels) this was without question the best. Not only the succulent meat but the accompaniments for the price were outstanding value. I also got the herb and potato purée as a side, this wasn’t needed as there was plenty on the plate but I’m glad we got it as it was silky smooth and once again as you can imagine visually perfection. For dessert we went for the cheese plate, the chocolate mousse gateau and the lemon and lime tart. The tart was a lovely light way to end a meal and was accompanied by shards of the tastiest meringue I’ve ever had. The gateau was decadent but not overly sweet and served with a sticky salted caramel sauce. The cheese paired well with a glass of port and rounded out the evening nicely. Definitely one to return to for extremely warm hospitality and phenomenal food. Keep in mind the space is also suited...

Not just bad, but baffling. Enough elements of the food were good that it was clear a decent chef had been involved at some point (beautifully cured kingfish, lovely parsnip puree with the overdone steak) which made it all the more confusing and disappointing when other things were done so, do badly. The delightful vodka cured kingfish I've mentioned is served with ordinary sweet chilli sauce. The 'caper beurre blanc' was melted butter and 4 capers on top of the fish of the day. The 'french and Italian cheeses' that the uncomfortably handsy and pushy head front of house guy advised were in the ravioli turned out upon further questioning to be Philadelphia cream cheese, mozzarella, 'some kind of cheddar', and the terribly vague 'goat cheese' - the result a grainy and incredible stodge ball swimming in more melted cheese ('tasty' would be my best guess). The desserts had no flavour and the creme brulee was a curdled mess. The fact that they didn't charge is for drinks makes it clear they know how badly they messed up oro meals and/or how over priced they are. Sorry for such a negative review, but I'm honestly shocked at the high rating this place has, and I hope that nobody else gets swayed by the reviews like we did and overlooks the fact that this is in a 'best western' budget motel. You get what you think you'll get if you ignore the reviews and acknowledge the reality of 'attempted French restaurant in the breakfast hall of a cheap highway motor-inn from the...