Many reviews of this brasserie talk about it’s rough red brick walls dotted with French art posters and large b&w photos of that quintessential Parisian landmark, it’s high ceilings and it’s polished jarrah floors, but here we’ll like to focus on the food.
This week we were joined by, well, let’s just call them Elle and Al for a bon voyage repast for yours truly, as I am soon to jet off to far away lands.
Obligatory shot of bread - A generous bowl of freshly sliced baguette was offered (and replenished) with a softened disc of butter – the bread was deliciously chewy.
Over a refreshing Kir Royale we settled for a pre-entrée, an "antipasto" for 2
We were treated to an offering consisting of freshly-shucked oysters, cornichons, slices of proscuito and salami, pickled slivers of artichokes, sautéed eggplant slices served with a dollop of goats curd, a chunk of rabbit terrine (succulent and perfectly seasoned), butterflied smoked duck breast slices that had been lightly pickled, a nugget of blue cheese, sweet tomato and onion.
Our first courses were a mixed affair
Scallops under a bechamel sauce, browned until crisp and bubbling under a grill
Snails braised with a variety of mushrooms in red wine, garlic, onion and butter.
Ravioli with beurre blanc
Smoked salmon with dill sauce
Ah yes - you even get to eat off the faux Lagioule cutlery
And onto the mains:
Steak with foie gras, pomme puree and onion jus
Chicken Vol-au-Vent
Duck confit, leg and breast on potato and wild mushroom sauce.
Finally the desserts -
Pears poached in red wine with frangipane
Profiteroles
Creme Brulee
The details
Aux Batifolles
400 Nicholson Street, North Fitzroy
Phone: 9481 5015
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