Smith St Bistrot — Restaurant in Melbourne

This response is directed towards the restaurant's reply to Myy Tran. Unfortunately, the restaurant's response contained inaccuracies and lies that need to be addressed. It is disheartening to note that instead of acknowledging our perspective or offering an apology, the restaurant chose to deflect blame and take no accountability. To set the record straight, we were initially greeted warmly however there was a slight misunderstanding regarding our reservation time, and the staff informed us of the correct timing. Contrary to the restaurant's claim, we didn't book under a false name or claim "it's just us." Our friends who booked the place didn't show up and when we explained this to the restaurant manger kindly, her reaction was rude and dismissive.

The claim that we disrupted other guests by setting up "our camera equipment" is entirely false. We did not bring or set up any camera equipment at all; rather, we used our iPhones discreetly at our table to capture the enjoyable moments. Like what we can’t take photos on our phones now? Taking a few photos and recording ourselves quietly should not warrant judgment from the staff. We were accused of posing in front of tables, we just briefly took photos at an unoccupied table before being rudely told to stop.

Regarding our partners, the accusation of snapping fingers and demanding dessert is untrue. Politely raising his hand and requesting dessert, our partner was met with rudeness from the manager, who snatched the plates without asking if we finished. Even though we were treated disrespectfully, we were still polite to the staff. The remark, "It did not seem that you loved the food as most of it was left on the plates as you were only really interested in photographing it," was uncalled for. We paid for the food, so it's our choice whether to finish it or do something else with it. It's not your problem. Saying we lied about loving the food doesn't make sense. We just got full fast and couldn't eat all of it.

Instead of fabricating a defensive response, an apology would have been appreciated. The tone and rudeness displayed by that specific staff with the green top were unwarranted, and being asked not to return after being treated disrespectfully is both disappointing and unfair. We believe that customers should be treated with courtesy and respect, and if this is indicative of the restaurant's standard customer service, it is truly just...

So, we are self-proclaimed gourmets, and it does take some delectable flavour and texture combinations to excite our palates. Charlene’s telltale sign of when she approves of a dish is she tends to smack the table, where as I, Ronny, just go quiet and try and keep a poker face. We’ve eaten at some of the best restaurants in Australia (and some that are rated the best but fail), and abroad, and have dined at some exquisite French bistrots in our time, so we have a decent baseline to judge by.

Smith St Bistrot is up there with some of the greatest, and isn’t pretentious, in fact it’s so welcoming that I’m sure we could put on our tracksuit and kicks, and lounge in their booth, sip champagne (from Burgundy glasses - not sure how they remembered that one, we asked for those glasses we Chancery Lane) while eating some charcuterie and fromage with bread (ok that sounds pretentious, but you get it).

Every dish we had hit the spot, and we both agreed the soufflé was the standout for us. The chicken liver parfaits were divine, great texture, mouth feel and well-balanced flavours with enough umami kick that opens your appetite to scoop up the anchovies with some bread like you’re at home eating with your hands without a care in the world. Food tastes better like that. Forego the cutlery.

That soufflé, well with the added truffles, let’s just say was done right, and the only downside was when we finished it and the plate was empty. We will have three more thanks. It was the clear winner for us albeit all dishes were winners.

The steak and frittes, the fish, oysters, sides etc, no complaints, cooked beautifully, seasoned with thought, and plated pretty. The plates and cutlery themselves were beautiful, don’t know where they get their plates from, but we want a coupe sets.

Marrying the tremendous food with the charming decor, exceptional and attentive service, and overall ambiance of the venue is sure a winner in our books.

In saying all this is not an isolated one-time review, this review is a combination of a few visits over a couple years, and we note that it is consistent, and that is key, we know what to expect, and that is a great evening indulging on some outstanding dishes.

Thanks for having us, and thanks to the Scott Pickett team and Vivian from Chancery Lane for demonstrating true professionalism in the hospitality...

ORDERED: 🦪  Huitres: Oysters - natural ($33.00) 🐌  Vol Au-Vent D'Escargot: snails, parsley, garlic & puff pastry ($28.00)

🥦 Tarte De Chou-Fleur, Vadovan, Asperge Local: roasted cauliflower, vadouvan dressing, sultana chutney, local asparagus ($26.00) 🐟  Filet de Barramundi: humpty doo barramundi, cucumber, crayfish beurre blanc, salmon roe ($46.00) 🥒 Green beans with bacon, caramelised onion ($14.00)

🍮 Creme caramel ($17.00)

I spent $92.50 here.

REVIEW: The raisin bread and butter was delicious. Although it was complementary, it's possibly the best I've ever had. The creaminess of the butter, along with the moistness and sweetness of the bread was perfection 💝 . Oysters were fresh and the snail puff pastry was a new experience. I haven't seen this on the menu before, so was interested in seeing how it would taste! You can scent the snails with every bite but the pastry was a little dry. The construction reminds me of a Pate Chaud, so would've loved to see more butter in the pastry.

Cauliflower was prepared in a crispy pastry tart. It was nice to snap it apart but, personal preference, would've loved to see the cauliflower hit with more of a charcoal taste. It would bring a smokiness to the dish and more depth to the cauliflower. Filet de Barramundi was delicious. The salmon roe adds pops of of a salty, fishy taste with a bit of sweetness that adds some interest. Combined with my favourite beurre blanc sauce and I'm in heaven. However, I did find a pin bone in my fish which was a little sad 😪. Thought there would be more bacon in the green beans as well. Nonetheless it was a healthy way to round out our mains.

Service was incredibly friendly! The interior is an eclectic combination of colours and textures, which adds so much interest. Unique fashioned furniture that would look placed in an antiques store. Painted air conditioners to match the wall...