Bon Vin — Restaurant in Sydney

If you're looking for an unforgettable dining experience, look no further than Bon Vin. From the moment you walk in, you’re greeted with warmth and hospitality that sets the tone for an exceptional evening. Owner and chef Lisa is a culinary genius who never fails to deliver the most delicious and memorable dinners, and this visit was no exception.

We started our meal with a perfectly executed Seared Scallops with Crisp Pancetta, Jerusalem Artichoke Puree, and Truffle. Each bite was a harmonious blend of flavors, delicate yet rich, and paired beautifully with the Fritz Haag Riesling 2019 from Germany — a crisp, vibrant wine that elevated the dish to new heights.

Next, we enjoyed the Confit Duck 'Ravioli' with Cooma Truffle Beurre Fondue, which was nothing short of divine. The ravioli was light and bursting with flavor, the truffle beurre fondue adding a luxurious richness that perfectly complemented the duck.

For mains, the special of the evening, Barramundi, was cooked to absolute perfection, flaky and succulent, while the Beef 2 Ways was a showstopper. The slow-cooked beef fillet was melt-in-your-mouth tender, and the pressed and crumbed beef cheek offered a delightful contrast in texture, all balanced by the tangy pickled beetroot and smooth horseradish jus. The fries with truffle aioli on the side were a perfect accompaniment — crispy and indulgent!

And then, just when we thought the meal couldn’t get any better, we were treated to the Classic Crème Brûlée with vanilla bean and seasonal berries. It was the perfect ending to a spectacular meal — creamy, sweet, and with that satisfying crack of caramelized sugar on top.

Bon Vin is a gem of a restaurant where every detail is thoughtfully crafted, and Lisa's passion for food shines through in every dish. The flavors are exquisite, the service impeccable, and the experience unforgettable. If you want a truly special evening, do yourself a favor and visit Bon Vin. You won't be...

Second time at Bon Vin last night. Beautiful ambience. Top notch service. Very attentive staff. Both times we opted for 3 courses with wine pairing. First time we couldn’t fault anything.

Last night the service was again excellent. All our entrees were fantastic. The main course - fish parcel was beautifully presented but was pretty ordinary & flavourless. The rhubarb dessert was gluggy without much flavour & without much rhubarb. The wines were nice but how the cost of the pairings worked, was not explained to us. When the bill arrived , it was confusing & we were quite disappointed. Our last visit a couple of months ago, it was a set price for the meal & pairings which was a preferable system.

We would’ve opted for a bottle of wine last night rather than pairings if the waiter had explained the new system to us.

Overall, for such high $$$ prices, pretty ordinary food except for the entrees. Nevertheless, we left a good tip as the service was excellent as were the entrees & the main course of duck confit for one of our group. However, the overall experience was certainly not value for money last night. Recommendations will no longer be forthcoming for Bon Vin.

ADDIT: Thanks for your response to my review.

The above review was my personal experience only . I had a mixed positive & negative experience on my second visit to Bon Vin.

Yes, one of our group did take the dessert home after I told the waitress that I couldn’t eat it as I found it too gluggy, without much flavour & lacking rhubarb. She made no reply. The others also commented on not much rhubarb but still enjoyed it. I didn’t discuss the fish as it was edible but just ordinary & flavourless to me though beautifully presented & the bisque sauce was ok . And the waiter agreed that the bill was confusing when we queried it. A set price for a paired wine menu would solve this issue even if it’s higher than the $110. I wish you well for your...

We visited this restaurant after seeing many glowing reviews. While there were certainly positive elements, such as the lovely atmosphere and beautiful presentation of the dishes, the overall experience left us disappointed.

Service felt slow and inattentive, even though the restaurant was only half full. We waited longer than expected at each stage: placing our order, receiving the entrée, and again for the main. On another night it might have been easier to overlook, but it disrupted the rhythm of the evening.

The food looked impressive but fell short in flavour. The beef tartare was served with fries and what seemed like ketchup. While tartare frites is a known pairing, in this setting the fries made the dish feel more casual than refined, and the ketchup style sauce overpowered the delicate flavour of the beef. The beef fillet that followed was beautifully cooked but noticeably under-seasoned. It genuinely tasted as though no salt had been used. That may be a stylistic decision, but it stood out to us, especially as other restaurants we have visited in Sydney have not had the same issue.

Small details also contributed to the overall impression. The bathroom had cobwebs and the area around it felt cluttered. While it was technically clean, it lacked the polish expected from a restaurant at this level.

The total bill only came to around 250 AUD for two courses with wine pairing and two bottles of sparkling water. At that price, and with such a strong reputation, we expected a more cohesive and refined experience. I genuinely feel uncomfortable leaving a negative review, but the accumulation of small missteps left us disappointed.

This may not reflect everyone’s experience, but it was ours, and we share it in the hope that it is taken in the constructive...