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Hubert x C'est Bon Dinner — POSTPONED

Sydney's Restaurant Hubert is bringing its French cuisine to Brisbane for a one-night-only collaboration.
By Sarah Ward
February 22, 2023
By Sarah Ward
February 22, 2023

UPDATE, March 21, 2023: The Hubert x C'est Bon dinner has been postponed from Thursday, March 30, and will now take place sometime in April. We'll update this article when a new date is confirmed.


Since 2016, Sydneysiders keen on a decadent French fine-dining experience have had an easy go-to: Restaurant Hubert. Taking its cues from post-war Paris, the hatted venue goes big on ruby hues, wood panelling and ruffled curtains; seats couples at candlelit tables for two; serves up French brasserie dishes and hefty drinks list; and features daily live jazz. It's one of the Harbour City's absolute best, in fact — and for one night only, it's coming to Brisbane.

Keen to experience one of Sydney's top eateries but don't have a trip south in your future? All hail the latest restaurant pop-up, which is bringing Hubert's dining experience Brissie's way. Australia is a hotbed for such residencies and one-offs at the moment, including Britain's acclaimed L'Enclume and France's Mirazur heading to Sydney. Hubert mightn't be travelling as far, but its Brisbane stint is just as exciting.

On Thursday, March 30, across sittings at 6pm and 8.30pm, Hubert's Head Chef Alexis Besseau will take over Woolloongabba's C'est Bon with a 'French on French' menu featuring four snacks and four courses. Costing $185 per person, consider it the meeting of two standout Gallic restaurants over one impressive evening. Expect tickets to sell out quickly, too, when they go on sale on Friday, February 24.

Daniel Boud

During Besseau's Brisbane visit, C'est Bon diners can look forward to a French menu heroing Queensland produce; think pâté en croûte made with Brisbane Valley quail, for instance, plus duck a l'orange. C'est Bon's Andy Ashby will be joining in, which is why patrons will also tuck into sweetcorn brulee with scampi and French caviar with buckwheat and saltbush.

And, to wash down all of the above, C'est Bon's sommelier Sebastian Langkamer will be picking vino in big-bottle formats from the Stanley Street spot's cellar.

Mitch Lowe

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