The team behind Glebe’s Bellevue Cottage has launched Bellevue Woolloomooloo on the suburb’s famed finger wharf.
The 250-seat restaurant blends modern French cuisine with Japanese influences and features an intimate 10-seat chef’s table.
Executive Chef and Co-Owner Antoine Moscovitz leads the kitchen. The seasoned chef has a significant repertoire under his belt, having cooked under Alain Ducasse, served as private chef to the House of Roederer Cristal Champagne, and worked at Salt with Luke Mangan and Bathers’ Pavilion with Serge Dansereau.
He was also the former owner of Antoine’s Grill, awarded Sydney’s Best French Restaurant in 2015.
“We always dreamt of having a space on the wharf,” says Moscovitz. “It’s surreal to be back where I once stood dreaming as a young chef, and now, we’re here serving our own vision of modern French dining, made lighter and brighter through a Japanese lens.
Keith Murray (ex-Patrick Guilbaud, Dublin, and Grand Pacific Group, Sydney) joins the team as executive chef.
Murry and Moscovitz have crafted the menu with the likes of spanner crab dark miso bouillabaisse with shaved foie gras; Bellevue-Kyoto tartar; snapper en mouclade with saffron-vanilla mussel velouté; and a black sesame and caramelised pear open Paris cheesecake.
Alex Rundle (ex-Sails on Lavender Bay) brings three decades of experience to head up the front of house team.
“We treat every guest like they’re entering our home. We don’t just serve meals, we create moments,” says Rundle.
The restaurant is open daily for lunch and dinner.
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