The Strand Hotel has occupied its site for 99 years, so the various owners know a thing or two about continuity of service. Over this time period The Strand has undertaken many different trading approaches. The current owners have opted for a sophisticated Parisian style bistro, which opens on to William Street.
The Restaurant
The décor is clean and elegant. There is a bar on a raised area, and the bistro is at the lower street level area, with large concertina doors giving a beautiful aspect on a fine day.
Cocktails
We both sipped a vodka lime and soda each, in the bar area, as we caught up with post COVID news.
For those on an expense account the menu offered Oscietra caviar and Beluga Caviar, with blinis, crème fraiche and chives.
The Menu
The menu is concise with all of the famous French bistro favourites.
The emphasis is on quality, however, the servings are both reasonable and appropriate.
I ordered 6 oysters natural to sup on with our vodkas.
Entrees
Oysters with a sourdough baguette and French cultured butter; Passaladierie (French pizza), caramelised onion and Ortiz anchovy, and olives; Corn and gruyere croquettes; chicken liver parfait, Hiramasa kingfish and steak tartare with burnt onion and shimeji mushrooms.
In addition, there were baby carrots, lentils and smoked yoghurt and French leek tart with pear and walnut for the vegetarian palate.
The standard Mussels in white wine – served with pommes frites was available. I would love to try this now that winter has set in.
To indicate the universality of cuisine a burger with gruyere cheese and pommes frittes was also availalble.
I ordered the corn and gruyere croquettes – they were excellent – a perfect consistency. We also ordered the chicken liver parfait – a creamy consistency, delightfully tasty. My colleague also ordered a steak tartare which he said was very good quality and flavoursome. I really must give it a go again.
Main Course
The main courses cover the gamut of French cuisine. The good thing about going to a restaurant in Australia, as opposed to a regional restaurant in France, is that you can select from many of the regional specialities of France and not just the local cuisine.
The menu had veal schnitzel (with a fried egg!), Toulouse sausages with mash, roast magret de canard, bouillabaisse, duck leg pie with braised parsnip and grilled fish fillet.
Further there were two choices of steak frites – the minute steak and the 100 day grain fed scotch fillet.
I ordered the minute steak with frites. The steak was quality and cooked a little on the rare side as befits a French bistro. I could not fault it.
My colleague opted for the bouillabaisse which was a triumph, especially the saffron rouille.
Dessert
We were struggling for dessert we opted for a cheese plate comprising a rochefort and brie.
Wine
There is a vary reasonably priced wine list with some excellent French rough and blanc. We ordered a
Faivelly white burgundy which was perfect for the bouillabaisse. I had a glass of red with my steak.
The Review – 4 Stars
This is an excellent bistro. The menu hits all of the right taste sensations for a French bistro.
Its location is handy to the city and easily reached by public transport. There is parking in Riley Street nearby.
I will be back again soon to taste the mussels and the duck leg pie. Perfect for a cold winter meal.
