Bistrot 916

Sydney, Australia

A Potts Point powerhouse by way of Paris, headed up by a crack-team comprising three industry veterans. The moody black hues of the cossetting interior are barely lifted by the soft-pink linens and golden-glow low lighting, but no matter, you don’t really need to read the menu to know you’re going to eat well here. Nor do you need to see the vinyl set-up slinked toward the back to know they’re playing banging tunes (afrobeat, Eighties mainstays and jazz, for the record). Dan Pepperell’s food is renowned across the city, while Michael Clift was a development chef under Heston Blumenthal. Here, they pay homage to French bistro classics – duck frites, fresh oysters, pepper steak – while pushing the envelope with some seriously creative thinking. See: escargots rehoused in pasta shells swathed in garlic, parsley and tarragon, a boudin noir spring roll that riffs on Vietnam’s French history and potatoes dauphinois in brown butter with flossed scallop. Sommelier Andy Tyson’s litany of bottles from new-wave producers and grand-dame houses will see you right on the drinks front.

Key Information

• Average price per person $51
• Lunch: Fri – Sun, Dinner: Mon – Sun
• +61 2 9167 6667
• Visit Bistrot 916 's Website

Location

22 Challis Ave, Potts Point , Sydney, New South Wales, NSW 2011