LE BOUCHON
Mornington Peninsula, Victoria

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Le Bouchon’s French owner sets the tone in this unpretentious restaurant on the picturesque Mornington Peninsula. Head Chef Dave Walford, trained at the French Culinaire Academy, brings this classical training to bear on a menu that features Francophile staples like escargot, pate, and confit duck, within an accessible price-range. The menu also has a number of tasty vegetarian options and a kids menu; like the restaurant itself, the menu is sophisticated yet approachable.

BYO WINE only Tuesday and Wednesday
Not Accepts Best Restaurants Gift Card
Not Accepts Best Restaurants Gift Card
Not Accepts Best Gift Certificates
Opening Times
 
M
T
W
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F
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Breakfast
 
 
 
 
 
 
 
Lunch
 
 
 
 
 
 
 
Dinner
 
 
 
 
 
 
 

General info

Address:

10 Russel Street
Balnarring VIC 3926

Suburb:

Balnarring

Contact:

Cuisine:

European, French

Price Range:

$$$$ ~ $$$$

License:

Fully Licensed (no BYO)

More info

Specials & Events

This restaurant has not scheduled any event.

Functions

FUNCTION MENU
Please contact the restaurant for further information.
MAX SEATING
n/a

Features

Romantic / Intimate
Suitable for Groups of 10
AWARDS
This restaurant does not have any awards.

Reviews

CHEF RECOMMENDATIONS
This restaurant has not being recommended yet.
USER REVIEWS
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Barnabys - 17/09/2014
Crow's Nest - a real eating/dining precinct - has until now been missing a vital ingredient. A decent French Bistro style of restaurant. Le Bouchon has just opened - and despite a couple of early teething problems promises to fill the void on Sydney's lower North shore left when High Street Bistro closed its doors. This long narrow restaurant has been refurbished and is warm and friendly and comfortable. It looks good from the street; the greeting is very French and charming and out table in the rear of the restaurant is quiet and cosy. We could hear every body at the table. Some of the staff have obviously been selected for their accents as opposed to their experience - but I am sure that when experience gets added some of the technical descriptions will be ironed out. But the food is the real reason for going. The steak tartare is fresh, red and spicy - the cornichons and croutons crisp - and an appropriate size. The sautee of calves liver - sensational. Maybe just a tad more sauce and mash but the flavours, textures and appearance - really good. The Berry Clafoutis - freshly baked, moist, sweet and very moreish. The wine list is big enough and not filled with expensive unknown wines. An excellent selection at moderate prices - all in all a very worth while experience which should only get better.