Walkin in a bistro wonderland…

The ultimate festive French spread of les huitres: Sydney rock oysters; and le pate de foie de volaille: chicken liver pate.

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Succulent fillet de boeuf en croute: beef wellington served with pomme fondant, and mushroom sauce; and sole meuniere: pan-fried sole served with green beans, and meuniere butter. It wouldn’t be a Christmas feast without dessert.
Head Chef Jon Trouillet plated up his legendary Christmas pudding and le pavlova: traditional pavlova with fresh fruit, cream, sorbet, and meringue.

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Who needs Santa when you’ve got all this!

Bistro Moncur Menu, Reviews, Photos, Location and Info - Zomato

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