With the oh-so-French waiters, to the french conversation coming from nearby tables, you know you've found yourself in a French Bistro. We begin with Champagne (Billiecart-Salmon) and Charcuterie.
On the plate we have pork rillettes, saucisson, jamon, terrine and cornichons. Served with thick slices of fresh baguettes, it's a fabulous way to begin.
For starters:
Gambas en Papillotte, sauce Vierge
Prawns wrapped in Brique pastry with basil and lemon served with a olive and tomato vinaigrette
Such a simple idea, the prawns are wrapped in that ultra fine middle eastern pastry and then deep fried until the pastry is crisp. The prawns remain wonderfully succulent.
Cervelles d'agneau, Prince Albert
Pan-fried lambs brains wrapped in air dried ham with a saute of mushrooms and a tarragon mayonnaise
As Paalo is the brains of this operation, he ordered this dish as you don't often see brains on the menu.
For mains:
Coquilles St.Jacques poellée aux petit pois et crème de Langouste
Panseared scallops with crushed peas and a crayfish cream
This is an Hors d'oeuvre on the Main menu - 4 oysters, seared on one-side with translucent interiors. A lovely marriage with the crushed peas and crayfish sauce.
Steak Haché, Beurre maître d'hôtel
Grilled minced eye fillet with a lemon and parsley butter,served with frites and salad
This is a Petit Plate from the Main menu - Steak hache is basically a burger, this one was ordered rare and came out as such, incredibly dense and wonderfully moist. It went well with the pickled flavours of the butter and the rich veal jus underneath.
For desserts:
You couldn't go to a Bistro and not order, Tarte Tatin (with Calvados scented ice cream) and Crêpes Suzette (with Grand Marnier and Orange Sorbet)
This is our first visit but I'm sure we will return. I don't know who said Melbourne didn't have any bistros but they are dead wrong.
The details:
Bistro Thierry
511 Malvern Road
Toorak
Phone: 9824 0888
Open: 12pm-4pm and 6pm-10pm
Web:
www.bistrothierry.com
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