LOCATIONLocated at Kooyong.
PROFILED BY DE GROOTS MEDIAA firm favourite with the Kooyong set who frequent this quaint modern French restaurant on a regular basis, Koots has quickly become a destination of choice whether you’re in the area or not. Self proclaiming a certain je ne sais quoi that makes small restaurants special, they deliver, offering professional service and quality food in a charming yet understated environment. There’s even a small, intimate courtyard area perfect for savouring balmy evenings.
Chef and owner Patrice Repellin has a knack for creating traditionally inspired dishes that are big on taste but never heavy. Start with the Holy Goat (organic ‘Black Silk’ goat’s cheese with a millefeuille of eggplant caviar) or the beetroot and herb cured salmon with horseradish cream. Follow with a roasted, stuffed chicken leg with boudin noir and a fricassee of mushrooms with sauteed potatoes, or the fennel and crab risotto with a spiced soft shell crab. Finish with a classic creme brulee (one of the most talked about items on the menu and one that’s hopefully here to stay) or the apple clafoutis with a nutty butter and caramel ‘Breton’ ice-cream. The wine list of mostly Australian varieties offers a dozen or so French options with nine available by the glass.
Veda Wickens, November 2006
