This month you’re in for a truly exquisite private dining experience, Bistro Guillaume Sydney offers a menu designed by celebrity chef Guillaume Brahimi.
The semi-private room creates a sense of seclusion whilst offering a glimpse of the main dining room.
Inspired by the most popular neighbourhood bistros of Paris, Bistro Guillaume Sydney offers a menu abundant with French classics.
Drawing upon Sydney’s renowned climate and open space, Bistro Guillaume Sydney features a fresh colour palette and a stunning indoor setting. The dining room is luxe whilst exuding a relaxed feel, encouraging diners to linger long into their day or night whilst enjoying acclaimed chef Guillaume Brahimi’s beautiful bistro cuisine.
ENTREE (Choose 1)
• Escargot en persillade
• Steak tartare with pommes gaufrettes
• Twice baked soufflé with roquefort sauce
• Onion soup
MAIN (Choose 1)
• Steak frites with béarnaise sauce
• Berkshire pork 300g cutlet with roasted endive, pear and pickled shimeji mushroom
• Barossa Valley chicken, Paris mash and Sauce Chasseur
• Confit duck leg, roasted Brussel sprouts, pomegranate and citrus
(Selection of sides to share)
DESSERT MENU (Choose 1)
• Profiteroles with vanilla bean ice cream and warm chocolate sauce
• Crème caramel, pink grapefruit granita and doughnuts
• Apple tarte fine with cinnamon ice cream
• Selection of cheeses and condiments
Brahimi's career began in France, where following a two-year apprenticeship at Aux Charpentiers he secured a position as Commis at the three-star Michelin restaurant La Tour d'Argent, eventually graduating to Chef de Partie after several years. In 1986, at the age of 19, Brahimi took up an opportunity to work with the French master chef Joël Robuchon at Robuchon's Jamin restaurant in Paris. Over the course of four years, Brahimi progressed through the ranks to the position of Sous Chef, before deciding to relocate abroad.
It was Sydney that Brahimi chose as his new home. Here he opened his first restaurant, Pond in Kings Cross, which quickly found favour with diners and critics alike, earning the establishment Two Hats from the Sydney Morning Herald Good Food Guide within months of opening.
Following this successful venture, Brahimi accepted an offer to captain the restaurant Bilson's (later renamed Quay) at Sydney's Circular Quay. Between 1995 and 1996, Brahimi lifted the restaurant from its mediocre stature to Two Hat status. By 1998 the restaurant had earned Three Hats from the Good Food Guide, joining the ranks of the few elite Sydney restaurants to earn this accolade each year.
In 2001, Brahimi secured the contract to run the prestigious Bennelong restaurant at the Sydney Opera House. The restaurant underwent extensive refurbishment and opened later that year, renamed Guillaume at Bennelong.
Time: 7 pm to 9:30 pm
Members from: $122.50
This price includes a 10% gratuity that will go to the staff that take care of us on the evening.
Bookings must be finalised by 2nd of July.