It’s no surprise that Australia suffers from tall poppy syndrome; but somehow when it comes to our restaurants, we can’t get enough of shouting about dining at a restaurant with a Michelin Star, Three Hats or even an experience with a snow pea under the tutelage of super chef stardom. But where do those chefs go when they leave these acclaimed places which earned the establishment their honours in the first place?
Well thats why you have us! We have had our eye (er-hem taste buds) on this spot for a while, and with the appointment of Jeremy Pace this is a stellar line up of talent. Jeremy formerly worked at Michelin-star Le Temps de Vivre in Roscoff and 3 Michelin-starred restaurant Plaza Athenee with Alain Ducasse in France then onto Guillaume Brahimi’s Bennelong, where he was Head Chef at Bistro Guillaume Sydney in 2016. He joins founder French born head chef, Fabian Oliveau whose cooking CV includes Joel Robuchon, a 3 star Michelin restaurant set in the famous MGM Mansion, Las Vegas, who has just opened their second location in Noosa!
So now you are wondering about the food? First get an Uber – the wine list is extensive, well priced and rich in European gems. Start with a grower champagne, a zesty Madame Coco Blanc de Blanc NV from the Cote d’Or or a Castelli Empirica Sparkling Shiraz (devine!). These are all available by the glass which is a rarity for sparkling shiraz.
Now, if you forgot to apply your lippy, we suggest ordering the duck liver parfait to apply. The port jelly topping is a mirror of glossy perfection. A knife slices through its rich creamy goodness which is perfect smeared on a housemade brioche with a dash of shallot chutney to cut through the richness. Next to arrive is a bubbling Fourme D’ambert twice baked souffle with Heidi Gruyere cheese which packs a savoury punch, its caramelised edges are scoupable flavour bombs. When in Rome (or France) an elegant mound of hand chopped Black Angus fillet is majestically topped with a quail egg yolk with a daisy chain of croutons. The perfect steak tartare.
Arguably the dish of the night is the duck leg confit, its soft and unctuous in all the right places with a glossy sauce which competes with the gratin dauphinois for the first forkful. A golden corn fed chicken breast arrives with tarragon jus and peas tendrils. Just add some french fries to keep it in the family.
White peach vacherin
You might be tempted to go with a classic creme brulee but we urge you to challenge your taste buds with a white peach vacherin with raspberry coulis and caramalised white chocolate. A homely new season cherry clafoutis just screams Australian Christmas with the best of comfort food.
Don’t be surprised if you are offered a complimentary sneaky apertif of Vedrenne-Terres Rouge Figuedash who have been making liqueurs since 1923 in Nuits-Saint-Georges. Votre Sante!
Says it all really. You wouldnt be expecting food of this standard at the end of a sleepy shopping strip in the northern beaches. However, good things are worth travelling for, sharing with friends and we dont mind a bit of bragging. With an experience this good let’s raise those tall poppies up.
Frenchies Brasserie , 3/54-56 Kalang Rd, Elanora Heights NSW 2101
Opening Hours: 5pm till late, Tuesday to Sunday (closed Mondays)
Also newly opened: Noosa: 4 Thomas Street, Noosaville QLD 4566
