Bouillon L'Entrecôte
A little slice of Paris in Quay Quarter Lanes specialising in steak frites and ultra-cheesy soufflé.
Overview
In a city where French restaurants often lean into theatrics and maximalism, Bouillon L'Entrecôte takes a more understated approach. Taking its cues from the bouillon restaurants that were all the rage in fin-de-siècle France — essentially large mess halls serving high-quality food at affordable prices — the Circular Quay venue opened in Quay Quarter Lanes in 2022 with a focus on classic dishes done incredibly well.
It's since become a fixture in Sydney's French dining landscape — so much so, in fact, that in 2026 it unveiled an expanded, new-look ground-floor dining area, complete with a breezy al fresco area, increasing its capacity from 80 to 110 seats. Downstairs now features a richly layered fitout of merlot-hued leather banquettes, crisp white tablecloths, herringbone floors and softly textured curtains, while classic bistro chairs and cafe-style tables lining Loftus Street invite you to settle in and watch the world go by.
Head upstairs and the building opens into an expansive dining room with a grander feel. Luxurious detailing and large dining tables are complemented by art and photographs sprawled across the wall — headlined by a huge portrait of legendary French chef Paul Bocuse.
When it comes to the food, the options are varied without feeling overwhelming. Kick things off with a starter and a kir royale from the 'How To Be a Good French' section of the drinks list. Highlights from the hors d'oeuvre menu include foie gras-stuffed cured duck breast finished with cherry coulis; seared scallops served with foie gras mousse, onion jam, and truffle oil; and an ultra-cheesy twice-baked soufflé.
The house specialty is the 200-gram sirloin steak, served with French fries, a walnut green salad and the kitchen's closely-guarded secret sauce — a recipe that neither co-owners Vincent Ventura and Johan Giausseran, nor the chefs, will give up, no matter how hard you might prod. Those looking to elevate their meal can share the 850-gram T-bone or the hefty 1.6-kilogram wagyu tomahawk. Arrive before 5pm to try the L'Entrecôte Mitraillette: grilled wagyu steak, fries and secret sauce tucked into an A.P. Bakery baguette. Daily specials round out the offer, ranging from overnight beef bourguignon to free-range chicken stew and the catch of the day.
If you can squeeze in desserts, the third act is difficult to resist. The centrepiece is the thrice-baked caramelised upside-down apple tart — only six are made each day — while other standouts include the vanilla crème brûlée and caramelised pineapple flambéed tableside and served with coconut ice cream.
To drink, a considerable back bar anchors a cocktail program spanning French classics and beyond, while a predominantly French wine list offers a generous selection by the glass — or carafe, bien sûr.
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