Reine & La Rue — Restaurant in Melbourne

This restaurant truly exceeded my expectations. I booked a reservation three months in advance, as that was the earliest availability. We chose Sunday lunch because it was originally paired with live jazz (though unfortunately, that was later cancelled). Upon walking in, I was immediately in awe. My friend and I had already decided on the three-course meal. We decided to add an extra $30 per person to enjoy both the fish and the steak for our main course. We got a full bottle with it - Chianti Sangiovese (highly recommended).

Tip: It's worth going with the set menu, as it’s curated by the experts. While wine isn’t included, you can always ask the sommelier to suggest a perfect pairing.

I have attached the set menu we got on that day for reference.

The initial offerings began with a classic baguette, leek, saucisson and scallops. The baguette was served with butter - a bit too traditional for a restaurant of this caliber. To truly elevate this dish, I would have suggested a pairing with malted butter, which would have introduced a subtle sweetness to counterbalance the other courses. The saucisson was pleasant. The leek was an unexpected delight. It’s rare to see such a vegetable shine. Its preparation was particularly meticulous, each slice cut with precision. The scallops were beautifully enhanced by the addition of almonds. The almonds offered a crunch and texture that perfectly complemented the scallops.

The second set of entrees featured a cured salmon, duck liver and foie gras parfait, and a thoughtful complimentary tuna tartare - an offering to make amends for the unexpected cancellation of the live jazz. My companion was particularly taken with the salmon, and I wholeheartedly agree. Its freshness and delicate seasoning were impeccable. The duck liver and foie gras parfait was nothing short of extraordinary. Silky smooth and rich in flavor, it surpassed any previous experiences I’ve had. The gesture of the complimentary tuna tartare highlighted the restaurant’s commitment to service. The dish was fresh, vibrant, and artfully composed.

Opting for both main courses proved to be an excellent decision. The fish was flawlessly cooked - its flesh delicate and tender, with not a bone in sight. Achieving such precision is no small task. The fish was free from any trace of the usual seafood aroma. The ribeye was cooked to a perfect medium-rare. A testament to the kitchen’s commitment to culinary precision. The vinaigrette with its refreshing minty notes, complemented the richness of the meat, though I couldn't help but feel that a vibrant chimichurri would have elevated the dish even further. With four sauce options presented, I opted to sample each. The meat was so flavourful on its own, that the sauces were almost unnecessary - its natural taste was already an experience.

We were well and truly satisfied already but there’s always room for dessert. The pain perdu was an absolute stunner. Its top layer was perfectly caramelized to a delicate crisp and contrasted beautifully with the tender custard-like interior. The addition of brie ice cream offered a savory-sweet balance that elevated the dish. The creamy, salty notes of the brie, enhanced the sweetness. The soft serve with strawberries’ flavour and presentation were exceptional. It was smooth and light, with a subtle tang, that complemented the fresh and bright strawberries.

My companion and I were thoroughly impressed by the level of commitment and attentiveness displayed by the staff. For instance, a waitress though she was not assigned to our table, graciously stopped by when I inquired about one of the dishes, offering a detailed explanation without hesitation. When my friend requested another glass of wine after we finished our bottle, rather than suggesting a more expensive option, the sommelier thoughtfully recommended a wine that would complement our previous choice perfectly. His genuine desire to enhance our experience rather than simply upsell.

I can say that we were paying not just for the food but for the whole...

On paper, Reine & La Rue is a handsome proposition. Set in a gorgeous room that seems to have taken its architectural cues from Singapore's celebrated Brasserie Astoria, it promises glamour, sophistication, and perhaps even that elusive sparkle of Michelin-starred refinement. Reality, sadly, turns out to be somewhat less exciting.

It begins promisingly enough, if your notion of promise involves navigating a ritual dance choreographed to relieve you of your money before you've even glanced at the menu. First comes the inevitable water query, swiftly followed by the aperitif list, delivered in a manner suggesting that declining might be seen as a personal affront. Agree to both water and an aperitif and your bill is already nudging $25 before you've so much as glimpsed an entrée.

Wine selections begin at $19 a glass, escalating to grandly named Coravin options whose allure fades swiftly upon closer inspection—they're less a curated adventure through prestigious vineyards, more a carefully calibrated extraction of your disposable income.

Service, meanwhile, has an aloof air of Gallic disdain. The maître d’—a Frenchman whose hauteur could chill a champagne flute—declared all tables reserved when I dared suggest I'd prefer seating away from the oyster bar, despite many visibly remaining vacant for the duration of my stay. His staff, competent yet curiously detached, went about their business without introduction or warmth. Even the chef behind the oyster bar maintained an impressively stony silence, refusing to bestow even a cursory nod.

And then there’s the food, an eclectic mix delivered without fanfare or finesse. Charging for bread and butter is a sin some establishments manage to redeem through excellence. At $6.60 for a slice paired with an apologetic teaspoon of butter, redemption was never in sight. It was neither Kudo nor Dröm, merely dreary.

The spanner crab and waffle sounded intriguing but arrived as politely forgettable fare. Worse still was a beef tartlette rendered mushy by what appeared machine-minced meat, devoid of bone marrow’s gelatinous joy, overtaken by the blunt intrusion of scallions. The burnt carrot salad arrived swimming in goat cheese, aggressively perfumed by dried rosemary, each bite a cacophonous jumble rather than a composed dish.

The beetroot tartlette’s pricing raised a skeptical eyebrow—barely cheaper than the scallop and beef offerings, hinting at the sort of vegetarian contempt usually reserved for Alain Ducasse disciples who find themselves paying lobster prices for "seasonal greens."

A scallop, so overcooked it felt almost deliberate, found itself drowning in kombu béarnaise so sharply acidic it drowned out the seafood’s natural sweetness. The lone culinary redemption came in the form of celeriac, smoky and deftly balanced in its tartness. Still, at $17.60 for a modestly portioned root, salvation does not come cheaply.

All of this leaves you feeling not robbed, exactly, but faintly bemused—wondering how something so meticulously composed can deliver such a profoundly indifferent experience. Reine & La Rue may wear the costume of a glamorous brasserie convincingly, but beneath the glittering façade lies a meal of quiet, forgettable mediocrity.

This, alas, just...

ORDERED JUNE 2025: 🍞 Wholegrain & rye sourdough, cultured butter ($6.00pp) 🦪 Scallop, chestnut & kombu hollandaise, caper ($12.00 each) 🐄 Beef tartare, smoked bone marrow, onion croustillant ($12.00 each) 🦀 Spanner crab, buckwheat waffle, vadouvan H 🦆 Duck liver & foie gras parfait, sauternes, rhubarb ($30.00)

🐔 Chicken ballotine, wood roasted corn, shiitake, tarragon ($46.00) 🥔 Pomme purée, bone marrow, jus gras ($19.00)

🍨 Frozen coconut meringue, fruit vert, honeydew sorbet ($24.00)

REVIEW: ❤️ Favourites: Scallops. They really stood out with how fresh and plump it was. Duck liver & foie gras parfait. Decadent, velvety and so thankful it came with additional slices of baguette. Definitely could've gone without the bread and butter opening. Pomme puree. Still smooth, delicious and rich.

Momo spritz still exists and is delicious! No sticky stem. ORDERED 2023: 🦪  Gazander, Coffin Bay, SA ($8.00 each) 🌮 Beef tartare, smoked bone marrow, Jerusalem artichoke ($14.00 each)

🍄 Mushroom pithivier, soubise, chestnut ($44.00) 🥩  180g Rangers Valley onglet, grain fed, Glen Innes NSW ($65.00) sauce verte 🥔  Pomme puree, bone marrow, jus gras ($19.00) 🥗 Salade de maison, Champagne vinaigrette ($14.00)

🥧  Caramelised apple, calvados caramel, buttermilk ice-cream ($26.00)

🍷 Mo Mo Spritz: seedlip spice, momo peac, mellon oolong syrup, verjuice ($18.00)

I paid $140.84 for my portion, which included a drink!

REVIEW As someone who enjoys French food, I really liked my time at Reine & La Rue! 💖  My favourites were the Rangers Valley onglet and the addictive potato mash (pomme puree). Onglet is a hanger steak and this cut is typically very tender. It's close Japanese melt in your mouth, and 180g was a great size where we could have another main too! They also have in house mustard service so I was in HEAVEN with the best steak condiment ever. Hellloooo hot english mustard 👀 . The potato mash. MUST order, especially when the bone marrow added more savoury butter and slightly nutty because it was roasted. A delicious side dish. 🤤

✔️  I really enjoyed the beef tartare. It is incredibly expensive at $14.00 per piece, but it is a tender and has and a pretty clean beefy taste. 🥏 ➖  However, I couldn't taste the "smoked" bone marrow so I was a little disappointed. The bone marrow was much stronger in the mashed potato dish.

✔️  I don't usually touch on drinks, but the Mo Mo Spritz is the BEST no-alcohol spritz I've ever had. It doesn't try to imitate alcohol, but takes its opportunity to go sweet and addictive.  🌟 ➖  It's a shame the stem of the glass was sticky because it's not the quality you'd expect at an establishment like Reine & La Rue. I flagged it with them so it was all goods... but not a perfect experience!

Service was friendly and they were attentive with the water levels. 🏢  Extremely glamorous place with amazing architecture, a feature stained glass window and perfect mood lighting. I would consider coming back for a...