Pistou

Overview

Owned by award-winning hospo veteran Jules Bouillon (NOLA, Love Fish and Mr. Wong), the 50-seat Pistou draws inspiration from France and the Mediterranean. The all-day Newtown eatery takes the deli counter concept and adds in a dine-in aspect, with a large share table at the centre of the space. But, the best seats in the house look out through the floor-to-ceiling front window and onto bustling King Street.

In the kitchen, former Glorietta head chef Katie Morris is serving up a weekly changing selection of seasonal share plates, cheese and charcuterie. Expect the likes of olive fougasse with smoked tomato butter ($11), pickled octopus with pistou (a Provençal pesto-like sauce made from garlic, basil and olive oil) and borlotti beans ($25), salmon gravlax with cured cucumber ($23) and burrata with anchovies and vine leaves ($20).

Then there's the huge selection of cheese and charcuterie, currently spanning 12 of each. You can settle in with 18-month-old jamón ($15) and wagyu bresaola ($17), enjoy a plate of burrata ($10) and decadent Cremeux de Bourgogne ($16) or skip the decision making and go for a cheese ($28/53) or charcuterie ($28/53) plate.

Cassandra Hannagan

On the drinks side of things, Tilly Sawrey (Buffalo Dining Club) has created a succinct wine list that focuses on minimal-intervention wines and includes a mix of Australian and international labels. Elsewhere behind the bar, an ever-rotating list of just three cocktails — an offering that changes almost daily — features options like the Short and Strong (gin, peach liqueur and bitters), the Tall and Refreshing (a choice of spirit with freshly squeezed juice) and a St Germain spritz.

Designed by Amy McLeod (The Paddington, The Newport), the fit-out feels homey, with lots of timber and earthen tones, plenty of plants and wine bottles and jars lining the walls.

Whether you stop by for takeaway, wine and nibbles or weekend brunch, it's walk-in only for small groups and bookings for groups of six and more — so round up some friends or be prepared for a wait.

Images: Cassandra Hannagan