There's a little bit of France in Toorak and you'll find it at Bistro Thierry. From the black-and-white striped awnings, to the French wait staff and the guillotine-style bread board at the bar, you're in for a real Gallic experience. The menu offers you the essential escargot and steak-frites dishes, but there's also surprisingly modern items like Moroccan tagine with couscous and smoked salmon with Persian fetta.
Bistro Thierry was created with a single purpose: to give customers a chance to experience all the ambience, warmth and hospitality of a bistro in Lyon or Paris here in Melbourne. From its striped black and white awning to the guillotine style bread board awaiting diners at the bar, the décor and lively atmosphere are unmistakably Gallic.
The restaurant was never intended to be a culinary museum. Thierry Cornevin together with Chef Frederic Naud regularly return to France to bring back the latest ideas and techniques in modern French cuisine. This is reflected in more adventurous developments in the daily specials on the blackboard. However, the bistro has built its reputation on the consistently high standards of the entire menu from the foie gras entree to exquisitely simple but perfect le steak frites to the selection of fine French cheeses.
You can find Thierry most nights greeting both his dedicated regulars and new customers with equal enthusiasm. He is not hard to pick-he's the only Frenchman at Bistro Thierry with an Australian accent when speaking English, but then again he has been here for 45 years! The team of charismatic French waiters are as serious about making your experience relaxing and enjoyable as they are about the quality of the food,wine and service. Care is taken with all the details that make a restaurant one you want to return to, excellent fresh produce, well balanced and flavoursome meals, and the unique French touches that leave you smiling.
