Are you craving authentic French cuisine in Australia? In fact, if you’re seeking authentic French flavors, look no further than the Bouillon L’Entrecôte menu. Moreover, it offers a standout dining experience that blends Parisian charm with high-quality ingredients.
Moreover, whether it’s lunch or dinner, the Bouillon L’Entrecôte menu serves dishes that keep guests returning. Meanwhile, as you browse dining options, check out the Muzz Buzz Menu—it also delivers a unique take on quick and energizing beverages.
What is Bouillon L’Entrecôte Menu?
The Bouillon L’Entrecôte Menu centers around a time-honored French tradition made famous in Paris and brought to Sydney’s Circular Quay. At its heart lies the signature sirloin steak (entrecôte), grilled to perfection and served atop a crisp walnut‑green salad, accompanied by bottomless house-cut frites and smothered in a secret butter‑herb sauce. Clearly, this dish delivers the classic steak-frites experience; furthermore, the restaurant offers it in both à la carte and prix fixe formats.
Duck Liver Parfait
The duck liver parfait is smooth, creamy, and full of rich flavor. It comes with toasted baguette and pickled cornichons. This dish is a favorite starter for those who enjoy bold, classic French taste.
| Attribute | Details |
|---|---|
| Dish Name | Duck Liver Parfait |
| Flavor & Texture | Rich, creamy, and smooth with deep savory notes |
| Ingredients | Duck liver, butter, cream, herbs, toasted baguette, pickled cornichons |
| Serving Style | Served chilled with toast and tangy cornichons for a classic French start |
Leeks in Mustard Vinaigrette
The chef marinates tender leeks in a tangy mustard dressing and sprinkles crispy onions on top for crunch. It’s a refreshing way to begin your meal with light and fresh ingredients.
| Attribute | Details |
|---|---|
| Dish Name | Leeks in Mustard Vinaigrette |
| Flavor & Texture | Tangy, fresh, and slightly sharp with tender leeks and crispy topping |
| Ingredients | Leeks, Dijon mustard, vinegar, olive oil, crispy onions |
| Serving Style | Served chilled with mustard vinaigrette and garnished with crispy onions |
Escargots de Bourgogne (Garlic Snails)
These are classic French snails cooked in garlic butter. They arrive sizzling hot in their shells with strong aromas. Garlic lovers will enjoy every bite of this unique starter.
| Attribute | Details |
|---|---|
| Dish Name | Escargots de Bourgogne (Garlic Snails) |
| Flavor & Texture | Buttery, garlicky, and earthy with a tender texture |
| Ingredients | Snails, garlic, parsley, butter, shallots |
| Serving Style | Served hot in shells with rich garlic-parsley butter |
French Deviled Eggs
Soft-boiled eggs are mixed with a smooth and creamy yolk blend. The flavor is delicate and seasoned with French herbs. This starter is simple but satisfying and full of comfort.
| Attribute | Details |
|---|---|
| Dish Name | French Deviled Eggs |
| Flavor & Texture | Creamy, delicate, and mildly tangy with a smooth filling |
| Ingredients | Boiled eggs, egg yolk, mustard, mayonnaise, fresh herbs |
| Serving Style | Served chilled with a creamy herb-seasoned yolk blend inside egg whites |
Entrecôte Steak (Sirloin)
This is the main star of the Bouillon L’Entrecôte. A juicy sirloin steak is grilled and topped with a secret butter-herb sauce. It’s served with endless golden frites and a fresh green salad.
| Attribute | Details |
|---|---|
| Dish Name | Entrecôte Steak (Sirloin) |
| Flavor & Texture | Juicy, savory, and tender with a rich buttery finish |
| Ingredients | Sirloin steak, secret butter-herb sauce, French fries, walnut green salad |
| Serving Style | Served hot with unlimited fries and a fresh salad on the side |
Chicken Breast with Forestière Sauce
This dish features tender chicken breast in a mushroom cream sauce. The forestière style gives it a rich and earthy taste. It’s a good option for guests who want something other than steak.
| Attribute | Details |
|---|---|
| Dish Name | Chicken Breast with Forestière Sauce |
| Flavor & Texture | Tender, juicy, and earthy with creamy mushroom richness |
| Ingredients | Chicken breast, forestière (mushroom) sauce, herbs, cream |
| Serving Style | Served hot with creamy mushroom sauce poured over the grilled chicken |
Paris Mash with Truffle Oil
The Paris mash is ultra-smooth mashed potatoes with a hint of truffle oil. It’s buttery, rich, and melts in your mouth. This side is a top pick to go with steak or chicken.
| Attribute | Details |
|---|---|
| Dish Name | Paris Mash with Truffle Oil |
| Flavor & Texture | Silky, buttery, and aromatic with a hint of truffle |
| Ingredients | Potatoes, butter, cream, truffle oil, salt |
| Serving Style | Served warm as a smooth mashed potato side with delicate truffle aroma |
French Fries (House-Cut)
These fries are crispy, golden, and cut fresh in-house. They come with the steak and can be refilled. Guests love dipping them in the famous butter sauce.
| Attribute | Details |
|---|---|
| Dish Name | French Fries (House-Cut) |
| Flavor & Texture | Crispy on the outside, fluffy inside, lightly salted |
| Ingredients | Fresh-cut potatoes, oil, salt |
| Serving Style | Served hot alongside steak, with unlimited refills available |
Cauliflower Gratin
Cauliflower is baked in a creamy béchamel and topped with cheese. The dish is warm, soft, and deeply comforting. It’s a great side for cold days or big appetites.
| Attribute | Details |
|---|---|
| Dish Name | Cauliflower Gratin |
| Flavor & Texture | Creamy, cheesy, and soft with a golden baked top |
| Ingredients | Cauliflower, béchamel sauce, cheese, butter, seasoning |
| Serving Style | Served hot as a baked side dish with melted cheese on top |
Drink Options to Complement Your Meal
No French meal is complete without wine. The drink list at Bouillon L’Entrecôte includes a wide range of French and Australian wines. You’ll also find signature cocktails like the Kir Royale, which blends sparkling wine with blackcurrant liqueur.
Although house wines are available at affordable prices, the wine list also features premium bottles for those seeking something extra special. The drinks have been carefully selected to match the flavors of the entrecôte, sauces, and sides.
Dining Atmosphere
The interior of the restaurant transports you to a classic Parisian bistro. There are white tablecloths, bentwood chairs, and vintage French posters on the walls. The staff are friendly and knowledgeable about the Bouillon L’Entrecôte menu, always happy to provide recommendations.
The restaurant caters to both casual and fine diners. Whether it’s a romantic date or a business lunch, the setting works for all occasions. It’s also a great spot for group dining thanks to its multi-course menu options.
Customer Favorites
Online reviews highlight the consistency of the food and the welcoming service. Many guests mention returning just to try the steak again.
If you enjoy discovering menus with variety, the Fratelli Frankston Menu is also worth browsing. It’s known for combining local ingredients with Italian classics.
Location and Accessibility
Bouillon L’Entrecôte is located in Sydney’s iconic Circular Quay, making it easily accessible by train, ferry, or car. It’s within walking distance of major landmarks like the Sydney Opera House and Harbour Bridge.
The location adds to the overall charm. Whether you’re a tourist or local, it’s a must-visit destination for lovers of French cuisine. The restaurant opens for lunch and dinner, with occasional special events and seasonal offerings.
Why Bouillon L’Entrecôte Menu Stands Out
The Bouillon L’Entrecôte focuses on doing a few things very well. Instead of overwhelming you with hundreds of choices, it presents a carefully curated experience. The entrecôte steak with frites and secret sauce is a dish that has stood the test of time in Paris, and now it delights Australians too.
From the elegant appetizers to the classic French desserts, every element is crafted with care. Add to that an inviting atmosphere, generous portions, and friendly service, and you get one of the best French dining experiences in the region.
Owners
Bouillon L’Entrecôte was founded by the team behind L’Entrecôte Australia, led by restaurant entrepreneur Johan Giausseran and his partners.
- Johan Giausseran – Co-founder and visionary behind L’Entrecôte in Australia
- Hospitality Group (L’Entrecôte Australia) – Operates the restaurant with a focus on authentic French dining
- Inspired by Le Relais de l’Entrecôte (Paris) – The menu and style are modeled after the legendary Paris steakhouse
Customer Reviews
- “Had an amazing experience… Food was immaculate and service was great! Everything we had was outstanding.”
- “Matthias provided exceptional service. The food was absolutely delicious, and we enjoyed every bite.”
- “One of the best French meals I’ve had outside Paris. The steak was perfect, and the sauce was magic.”
- “Loved the ambiance. Felt like I was dining in a Paris bistro. Crème brûlée was a dream.”
Final Thoughts
Whether you’re planning a casual lunch or a full three-course dinner, the Bouillon L’Entrecôte menu promises to leave a lasting impression. Its roots in French tradition and its commitment to quality make it a must-visit for any food lover.
With options that suit different budgets and appetites, it’s no surprise that the restaurant enjoys glowing reviews. If you haven’t yet visited, now is the time. The Bouillon L’Entrecôte is more than just food — it’s a culinary journey to the heart of Paris, served with Australian hospitality.
