Philippe — Restaurant in Melbourne

Google Dinner at Philippe In the past week, we chose to celebrate a special occasion at the French restaurant Philippe on Collins Street. Restaurant Philippe needs no introduction as it is an institution of gourmet French cuisine led by Melbourne's favourite French chef Philippe Mouchel trained under the culinary god Paul Bocuse. We made a reservation a week in advance and placed an order for one of the specials on the menu – the Canard à la Presse (roasted duck breast, sauce of pressed duck juices finished with Cognac). Chef Frederic Delaire revived this dish in 1890 in his Paris restaurant - La Tour d'Argent in Paris. The entry to the restaurant is neatly tucked behind Grand Hyatt and is a short walk from the closest parking area - AC/DC Garage. As you enter and walk down the steps, you are greeted by a Rotisserie fridge displaying the best charcuterie and beast the restaurant offers. Past that was a stunning bar where we waited and were seated in front of the open kitchen. The restaurant has a warm and not-too-formal vibe. The extensive wine list featured some great French and Australian wines. We settled with a rose and pinot by the glass. We started the dinner with Escargot Cocotte en Persillade (Burgundy snails cooked with garlic & parsley butter) served with bread croutons. We loved the texture of the escargot and the beautiful sauce with the herbs and tomato accompanying it. Next was the much-awaited Canard à la Presse. The dish is a gourmet delight and involves great showmanship and flair as the table side prepares it. The skilled server carved the two breasts from a partially roasted duck crown and pressed the carcass in a specially designed duck press to extract the blood and other juices. The next stage was set for some table side flambé, and Chef De Cuisine J.P. finished cooking the breasts in port and Cognac and used the juices of the pressed duck carcass and duck liver to finish the sauce. What a spectacle and amazing craftsmanship! The duck was then neatly sliced and plated with wild mushrooms, gaufrette potatoes, celeriac silk, and that delicious rich sauce. The flavours of the dish just blew our minds. The rich earthiness of the sauce was matched perfectly by the wild mushrooms, and the duck breast was cooked perfectly, crispy on the skin side and medium rare to medium, juicy inside. We were served confit duck leg pithiviers and an endive salad. Simply Wow! By now, we were full but still saved some room for desserts. We ordered the 72% Bitter Chocolate & Raspberry Fondant. It was warm with gooey chocolate flowing out of the fondant as you cut in and perfectly complemented with banana ice cream. The service was awesome, with warm hospitality, and every server always had a smile and looked after us very well. It was sad, but the great dinner ended, and the chefs and team bid us farewell. But we promised to return soon to try the rest of the dishes. A food lover's dream come true, Philippe restaurant is highly recommended to...

Made a pre booking for a birthday celebration on a Saturday dinner, their online system was easy to use and the pressed duck can be mentioned in the notes as a pre order. I tried calling but it was best to use email to confirm any concerns. Once we arrived outside the restaurant, it was down an alley way, very discreet, blink and you’ll miss it discreet. This used to be Jamie Oliver’s fifteen restaurant so it’s a tried and tested location for dining. Made our way down the stairs and we were greeted with French vibe of an intimate yet casual dining with a bar and table seating. The staff was well trained and as we sat on our table the buzz started with more people arriving. We ordered the Maruya station rump cap, escargot, mesculin salad, prome frites, terrine, finished off with Crème Brûlée, Canele and Fondant. The entrees were good not spectacular which is great, escargot was cooked with heaps of butter. The crescendo was the mains, where a demonstration was on show for the duck press, the sauce is cook in front of you with a portable stove and commentary of its origins. The duck was also cooked by the kitchen which were timed perfectly with your other mains. The Maruya station wagyu is an amazing piece of beef and perfectly seasoned nd pair with potato mash, their Bernaise sauce was not overpowering, a great additional with the Wagyu. The duck press Canard A la Presse is a must have, the sauce was well seasoned and balanced even though it was very rich. The duck breasts were juicy, cooked perfectly and very tender reminiscent of a young duck, the duck legs were fall apart and seasoned well. The Prom Frites were great addition to mop up all the sauces from the duck or beef, it was nice and crunchy. We finished off with desserts and the Crème Brûlée is a winner, coming from someone who doesn’t prefer desserts, it wasn’t overly sweet and there’s a subtle burnt flavour with the creaminess of the brulee. The balance was perfect! Although the Canele is also a hit amongst the table. Each course is replenished with their own fresh set of plates and warm for the cooked course and cold for the rest. Attention to detail is certainly there. In summary, Phillipe is a a fine dining restaurant catered to everyone from families and discerning dinings and it certainly warrants its status in the culinary scene...

We had the absolute pleasure of celebrating my wife's birthday at Philippe Restaurant, and it was an experience that has left an indelible mark on us. This charming establishment deserves nothing less than five stars!

From the moment we stepped in, we were transported back to the enchanting streets of France. The ambience, meticulously crafted to emulate a French setting, effortlessly captured the essence of the country. It felt like a genuine escape to the heart of France, right in the heart of Melbourne.

The authenticity of the French cuisine served at Philippe Restaurant is unparalleled. Every dish we savoured was a symphony of flavours that took our taste buds on an exquisite journey. The attention to detail in the preparation and presentation showcased the culinary mastery of the chefs. Each bite was a reminder of the rich gastronomic heritage of France.

Every French dining experience is complete with a selection of remarkable wines. Philippe Restaurant boasts an impressive French wine collection that perfectly complements the dishes.

One of the highlights of our evening was witnessing the chef's artistry firsthand. The chef's dedication and passion were evident in every dish that graced our table. Seeing the creative process behind the delectable plates we enjoyed was an honour.

Speaking of the food, it was nothing short of extraordinary. The flavours, the textures, and the exquisite presentation surpassed our expectations. The culinary team at Philippe Restaurant takes immense pride in curating an unforgettable menu.

In every aspect, Philippe Restaurant delivered beyond what we could have imagined. It's not just a restaurant; it's a portal to France, a realm where authentic French cuisine and culture reign supreme. This establishment is a testament to the art of fine dining and an ode to the beauty of France.

Philippe Restaurant is the destination if you're seeking an unparalleled French dining experience that transcends borders. It's a gem that brings the magic of France to Melbourne, and we wholeheartedly recommend it to anyone in search of culinary brilliance.

Bravo to the entire team at Philippe Restaurant for making my wife's birthday an occasion to remember. This is more than just a restaurant; it's an embodiment of culinary passion and cultural...