C'est Bon and Beyond: A French Affair
Acclaimed Melbourne chef Scott Pickett is coming to Brisbane to cook up a one-night-only French dinner.
Overview
In Victoria, enjoying a meal at a restaurant run by chef Scott Pickett's hospitality group is always a good bet. Whether you're after a European bistro experience at Chancery Lane, modern Australian dishes at Estelle and Matilda, or Thai dishes at Longrain, Melbourne has an option. On the Mornington Peninsula, there's also the eateries at The Continental Sorrento.
Smith St Bistrot is Pickett's French restaurant in Melbourne, too, but it isn't the only place that Gallic dishes will be on the menu under his watch in April. For one night only, he's heading to Brisbane to team up with Woolloongabba's C'est Bon. The date to mark in your diary: Wednesday, April 10.
Keen to experience the Melbourne culinary figure's dishes without a trip south? This is your chance. There'll be sittings at 6pm and 8.30pm, with Pickett teaming up with C'est Bon's own Andy Ashby — after they initially collaborated at Pickett's The Point in Albert Park more than a decade go, where Ashby worked under Pickett — for C'est Bon and Beyond: A French Affair.
Patrons will enjoy four snacks and four courses, with Pickett also bringing Scott Pickett Group Executive Chef Stu McVeigh to help. C'est Bon advises that the night "draws inspiration from the rich history of French gastronomy, with the menu paying homage to classic French techniques while incorporating innovative twists and locally sourced ingredients".
On the snacks menu: oeuf mayonnaise caviar, parfait onion jam brioche, barbecue redclaw with basque piperade and mustard flowers, and smoked potato croissant with truffle. After that, the courses start with Moreton Bay bugs with sweetcorn, kelp and shellfish sauce — and then move on to Murray cod a la Grenobloise with roasted cauliflower and finger lime. Next, dry-aged quail and foie gras pithivier with rouge cherry and chicory will be on offer. Finally, the evening will go out with roasted chestnut 'Mont Blanc' with burnt vanilla crème.
Consider it the meeting of two standout Gallic restaurants over one impressive evening. Expect $135 tickets to sell out quickly, too, when they go on sale on Wednesday, March 6. Pay extra and you'll get wine to match.
Information
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