Bouillon L'Entrecôte — Restaurant in Sydney

Recently,we were lucky enough to visit the exceptional Saturday Set Lunch at Bouillon l’Entrecote in Circular Quay. Fine dining is always so expensive but at Bouillon l’Entrecote you can get sophisticated and high quality French bistro food at reasonable prices! Every Sat, they offer a 2 course set meal for $59 or $69 for 3 courses, with a choice between 2 options at each course. We dined as a pair and shared each of the available options as well as some sides.

The restaurant itself is beautifully set out, quite picturesque and feels like you’re in a French Bistro with its European flair and on point decor. Close to Circular Quay and in @quayquartersydney , the 70 seat restaurant features marble counters, red banquet seats and stools, French posters and plenty of Wine and Champagne bottles adorn the space.

We began with two beautifully presented entrees. The escargot was a highlight, 6 snails served with flavour packed parsley butter. The process of eating the snails was a fun novelty on this occasion, the Snails were served on a special dish with a divot to hold each snail, there was a clamping implement to grab the snail shell, this is to prevent you burning your fingers, there was also a snail fork, to help you fish out the snail meat. Once this process was completed, we placed the snail meat on a piece of buttered baguette and poured the remaining sauce from the shell over the top, this was simply delicious. The other option were the leeks in French vinaigrette and fried onion. Another beautifully presented dish, two opaque battons, served with a crisp fried onion on top. This dish was served cold, the leeks easily pulling apart to eat and had a slight acidic taste from the vinagrette, the a hit of texture from the fried onion.

For the mains there is a choice of beef, chicken or fish. We ordered the flank steak pommes frites and the chicken breast forestiere sauce and shared. The steak was perfectly cooked and was simply delicious. The chicken beautifully tender served with the rich creamy mushroom sauce was a standout. We used the chips from the steak dish to mop up the left over sauce. We also ordered some sides to accompany the mains; the decadent Paris mash with truffle oil, the crisp green beans with garlic and hazelnuts and the rich cauliflower gratin. The sides definitely pushed us to being over full, as the portions of each dish were substantial.

We needed to tap into our reserve stomach, the dessert stomach for the final course. The choice between 2 classics, the creme brulee and the crepe in orange sauce. We shared again, so tried both options. The Creme Brulee was done very well, we broke through the crisp crust to get to the silky, vanilla goodness beneath. The crepe with its glistening orange sauce was also very inviting and luckily a lighter option.

We left Boulion L entrecôte very satisfied and happy. It was a great meal, the service were excellent, very attentive, explaining each dish and presenting the wine with an explanation on where it was from and the grape varieties. Definitely recommended this dining experience, it was something special and let's face it, you will probably spend the same on a meal that is not as good, at the local pub. It is the absolutely perfect way to...

Bouillon L'Entrecôte is a French restaurant located in Circular Quay which offers an experience which feels like dining in Paris. As a person who has a penchant for French food, this is my favourite French restaurant in Sydney, the dishes served here showcase authentic French culinary traditions and flavours.

Most importantly lets discuss the food, my orders were:

Entrée -

La Soupe à L'Oignon (French Onion soup) The soup boasted a rich, savory flavor with hints of sweetness and a subtle tanginess. The melted cheese provided a salty contrast to complete the dish.

Les Escargots (Snails) This was the highlight of my experience, the snails were served within the shell which required the use of snail tongs to extract. The flavour was phenomenal, with noticeable hints of garlic and butter enhancing the taste.

Wine – I ordered a bottled of Gewurztraminer to pair with the entrees to cut through the rich flavours, however I should’ve ordered a white wine with a stronger flavour profile and more acidity.

Mains -

Marget au Miel (Duck Breast)

It is important to flag here that this is served pink unlike the regular Confit Duck Leg they also offer here at Bouillon. The duck breast was presented sliced with sautéed potatoes in a spiral shape with thyme and honey sauce. As it is served pink, the duck was moist and though appearing small, quite filling!

Gnocchis Maison (Gnocchi in red sauce)

This one gets freshly grated Gruyere at your table when the gnocchi is served to you. The sauce was a beautiful red tomato sauce perfectly seasoned with basil. So good you nearly forget that it’s a vegetarian pasta!

With any red pasta and pink meat, red wine is required! I initially sought a Gamay however it is not served here and our waiter was able to recommend a beautiful pinot noir to accompany our mains. The pinot was so good we needed another glass each!

In conclusion, it was a truly exquisite experience, and my sincerest compliments to the chef for delivering such a superb French culinary journey. I look forward to returning to sample the remainder of the...

French Dinner Datin' with STEAK & WINE FR

Bouillon 'Entrecôte, Sydney City

A good steak has always been my little treat. Usually good T-bone from the local pub with mushroom sauce hits the spot, but hey, going a little luxe sometimes at a restaurant with some quality red wine doesn't hurt right? Especially when the steak in question is a beautiful medium-rare sirloin served in a French restaurant with a secret recipe sauce. The sauce is nutty, it's basil-ly, and it certainly exemplifies the flavour of the meat. If I was to order one thing and one thing only here, it would be the sirloin with some fries and some French red. Steak frites me upppp !

Bouillon l'Entrecôte loosely translates to steak restaurant, so expect the steak here to be the star of the show, the pièce de résistance. That's not to say the other dishes aren't good though. They take inspiration from the renowned Parisian one-dish steakhouse Le Relais de l'Entrecôte, who are also famous for their secret recipe sauce. The sauce looks a bit different in photos however, and I'm sure they don't exactly match in taste either. One for the bucket list I guess! But back to Sydney. Our restaurant today has a warm comfort from the moment you walk in. Between the French background jazz, the French wait staff and the French family sitting next to us, the ambiance certainly led us out of our city for a night. Get the wagyu tartare, which comes with a live table-side preparation. with Super cool to watch how this comes together. Get the Moreton Bay Bug ravioles with lobster bisque too. The sirloin steak is the one that comes with the lush green sauce (the must order), but there are some other very indulgent options like the tenderloin with creamed spinach, Perigord sauce and seared foie gras. Like, very indulgent. If you get the latter, I'd recommend a side of baguette to really savour that very rich foie gras. Oh, and this is one of those restaurants that give you a little treat for your birthday! Merci! A Expect to...