Situated in picturesque Collins Street in an area regarded as the ‘Paris End’, the Bistrot d’Orsay interior is instantly evocative of the French capital with a trompe l’oeil ceiling and a towering vintage French poster adorning the dining room. Dark wood panelling and soft lighting complete the picture. With a spectacular view of the ornate Regent Theatre directly opposite, Bistrot d’Orsay can lay claim to one of the best views of any restaurant in Melbourne.
Bistrot d’Orsay takes pride in providing expertly prepared French cuisine with attentive and knowledgeable service. Lunch and dinner menus are provençal Mediterranean, with French bistro classics such as Bouillabaisse and Crème Brûlée all prepared with flair. Dishes such as Seafood Linguini and Risotto complement the Mediterranean style. The bistro is also well known for the quality of its desserts, as evidenced by signature recipes such as the Pistachio and White Chocolate Parfait.
Locally sourced produce is a major feature of the menu, with all dairy products coming from Victoria. The Boer goat is from Tallarook in Central Victoria, the eye fillet and beef cheek are from Seymour in the Goulburn Valley, the Berkshire pork is sourced from Tooborac in Victoria, and most of the fruit and vegetables used in the bistro originate from Victoria also.
Another important part of the Bistro d’Orsay experience is the extensive wine list, regarded as one of the best in Australia. It is the recipient of multiple awards from the likes of Gourmet Traveller wine magazine and selections are expertly chosen from the best international and Australian/NZ wine regions. Informative and quirky tasting notes are provided by sommelier Charles Harper.
Owners, Kenneth Meere and John Tully, together with restaurant manager Simon Nesci and sommelier John Murphy, operate the business that was created in 1996. Kenneth started his first restaurant in Melbourne CBD in 1992, and was the founding partner in Punch Lane in 1995. He started Bistrot d’Orsay with John the following year and Bottega in 2002. John is a chef by profession and both partners hold an Advanced Diploma in Management (Hospitality).
9am until late (closed Sunday)