Bistro Thierry - Melbourne

What a place ! What a place ! If you ever visit here, ask for Chef Lakshay's Chocolate Soufflè. Trust me you won't stop at one.

Entrees were amazing, charcuterie and escargots were faultless. Mains were a tad over salted, the MS4+ steak flavour was perfectly cooked, béarnaise sauce I’ll give it a miss, boring and extremely thick wouldn’t recommend. I’d return for a snack, but the mains aren’t that special.

If you are looking to celebrate an occasion with some exquisite fine French cuisine, Bistro Thierry should be at the top of your shortlist. It was completely packed out on a Friday at lunchtime, so I was glad I made a booking. <br/ <br/ The freshly made bread whetted my appetite complementing the garlic and parsley escargot and French onion soup entrees. The porterhouse steak and grilled rockling were beautifully prepared with a generous side of shoe string fries. <br/ <br/ The mouth watering desserts capped off an indulgent meal. We certainly had no regrets choosing the tarte tatin and crepes suzette. All washed down with some sparkling champagne and a glass of red. Really can't complain!

Consumed: <br/ <br/ Lamb shoulder two bricks of shoulder meat.  A little dry in a couple of spots, but pretty tasty.  It came with some dollops of goats curd which I don't think added much to the meal), a couple of roasted onions with the outer, inedible skin included, which I thought was odd) and a tomato relish which was tasty, but didn't really fit with the rest of the dish to my mind).<br/ Eye Fillet medium.  Tasty piece of meat with a nice charred flavour to it. Maybe a little redder than one usually expects for medium steak I assume cooked sous vide and then charred).  The fries it came with are standard thin cut chips and not particularly interesting.<br/ Cauliflower Gratin as expected.  Very saucy and served in a small pot that had been individually baked.<br/ I did have an overarching problem with the mains in that none of them were very hot.  Even the cauliflower gratin was only warm when it reached our table.  <br/ <br/ Dessert:Creme Brulee pretty much as one would expect.  An acceptable example.Chocolate Souffle A pretty nice rendition.  When it is served, the wait staff pour chocolate sauce into the middle of it.  By the time I got to the bottom of it there was some liquid sitting on the bottom of the ramekin.  It's all pretty nice though with some good crustiness around the outside of the head.<br/ <br/ Staff were friendly and appropriately attentive.  Even with a full room it wasn't too noisy.No gluten free bread option was available, but the bread provided in a generous quantity) was pretty good.

Hands down the French restaurant in Melbourne.<br/ <br/ I love the food and the setting here.. I always feel like I’m back in Paris the moment I step foot in the door.