bistrode cbd menu

Making the most of its elevated first floor city location with classic pillars and wide arched windows, the award-winning Bistrode CBD boasts an utterly unique, open and airy elegance. Head Chef Jeremy Strode is renowned for showcasing local, free-range produce in his classic English fare executed with a technique traditionally associated with French cooking. His take-no-prisoners approach to modern bistro cuisine has won him a dedicated following among Sydney diners. Not to mention, his tag-team effort with wife and Pastry Chef, Jane Strode, puts Bistrode CBD on the map, topped with a chef’s hat for seven years running.

Unfortunately, this restaurant is not on the OpenTable reservation network.

Not available on OpenTable

Making the most of its elevated first floor city location with classic pillars and wide arched windows, the award-winning Bistrode CBD boasts an utterly unique, open and airy elegance. Head Chef Jeremy Strode is renowned for showcasing local, free-range produce in his classic English fare executed with a technique traditionally associated with French cooking. His take-no-prisoners approach to modern bistro cuisine has won him a dedicated following among Sydney diners. Not to mention, his tag-team effort with wife and Pastry Chef, Jane Strode, puts Bistrode CBD on the map, topped with a chef’s hat for seven years running.

Unfortunately, this restaurant is not on the OpenTable reservation network.

Not available on OpenTable

Bistrode cbd menu

Nonetheless, i would expect a little more from a hatted restaurant. The meal was decent but I might not return again.

Would like to revisit to try other food on the menu!

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Рейтинги “Bistrode CBD”

Housed in a gorgeous heritage-listed building on King Street, Bistrode is a lovely hatted restaurant which offers a variety of contemporary European cuisine. The conventional items on the menu were as simple and familiar as you would expect. There is no surprise and that might be the main reason for my disappointment.

Nice and cosy place with dim lighting in the heart of CBD, ordered one main due short of time, main came out after 25 minutes which was not impressive and definitely short staffed since there was only one waitress and one bartender between 15 patrons 🙂

For starter, the spanner crab was extremely fresh with avocado and it’s sauce complementing it flawlessly and highlighting it’s superb flavour. The veal schnitzel was moist and tender featuring a fried egg with a perfectly formed skin, which when broken, released a yoke of impeccable consistency and flavour; topped with capers and pickled anchovies the dish harmonised it’s flavours and aromas faultlessly for an incredible sensory experience. The sorbets were flavoursome with a delicate balance to ensure the ultimate level of sweetness leaving the palette refreshed and giving the experience it’s ultimate crescendo.

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I ordered some raw kingfish with finger lime, radishes and horse radish and a warm confit duck leg with glizzards and bacon. First, The sashimi was alright but the fish slices was a little too thick and uneven. Second, the confit duck leg was tasty and delicious. I liked how the crispy duck skin sticks to the well marinated duck meat and the savoury bacon and lentils certainly enhanced and improved the colour and texture of the dish.

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