Claire's Kitchen at Le Salon

Food is amazing. The beef, escargots, beef tartare, quail with fois gras and lamb shoulder is perfect. One of the best French restaurant I've tasted in Sydney. Service was excellent too...

Such a really elegant space. Almost palatial with a beautiful bar and sitting area downstairs and dining room upstairs. The venue for the Team Sydney fundraising event for the Paris 2018 Gay Games, it was in keeping with the French theme for the evening. Menu this evening: 3 baked Cheese shuffle Duck Liver parfait with grape chutney and crispy melba toast French onion soup with Gruyere croton A gluten free mains selection of: Atlantic salmon and prawn roulade with leek and peas risotto, crab beurre blanc Fillet of beef chateaubriand with potato mash, green beans and béarnaise sauce free range chicken paupiette with wild mushroom ductile and creamy morel sauce For dessert a combination platter of mini salted caramel eclair, choc fondant passion fruit tartlet, macaron and mini brûlée Great food, top notch service and wonderful evening!

A cool funky restaurant with a touch of class (at semi fine dining prices) but none of the stuffy pretensions which usually comes along w places as this. Service was quick attentive but never stiff. Floor staff are well versed in english and french. Escargot 3/5; w garlic m cognac butter. Well flavoured, a touch smaller than expected. Roasted scallops 3/5; plain but fresh with strong bonito aroma. Tuna trilogy 3.25/5; vodka cured tuna, tuna tartar n tuna nicoise w quail egg. I personally dont care much for tuna though i rather enjoyed the tarty tartar w the perilla herb and the 'nicoise'. Chateaubriand w bearnaise sauce 3/5; tenderloin wrapped in prosciutto n veg on the side. Beef cooked properly, pink in the middle. An extraordinarily average dish. Duck pie 2.25/5; in pinot noir melted brie. I found this too rich for my liking. There was not much to offset the creamy buttery thick gravy despite the pinot noir doing its best. Some of the duck pieces were chewy too. The top crust i enjoyed. Chicken maryland 3.75/5; stuffed w french morels n other shrooms, champagne asparagus risotto in creamy mushroom sauce. Easily the star of the evening. We were lucky to get this as it is not a permanent fixture in the menu. We finished off w a couple of bites from the dessert platter brought to our table for our selection. A worthy mention is the drink (not on the dessert platter), sazerac, a medicinal concoction based on cognac n absinthe (please dont go the rye whisky) which serves to clean the palate.

A cool funky restaurant with a touch of class (at semi fine dining prices) but none of the stuffy pretensions which usually comes along w places as this. Service was quick attentive but never stiff. Floor staff are well versed in english and french. Escargot 3/5; w garlic m cognac butter. Well flavoured, a touch smaller than expected. Roasted scallops 3/5; plain but fresh with strong bonito aroma. Tuna trilogy 3.25/5; vodka cured tuna, tuna tartar n tuna nicoise w quail egg. I personally dont care much for tuna though i rather enjoyed the tarty tartar w the perilla herb and the 'nicoise'. Chateaubriand w bearnaise sauce 3/5; tenderloin wrapped in prosciutto n veg on the side. Beef cooked properly, pink in the middle. An extraordinarily average dish. Duck pie 2.25/5; in pinot noir melted brie. I found this too rich for my liking. There was not much to offset the creamy buttery thick gravy despite the pinot noir doing its best. Some of the duck pieces were... read more

I heard from my French colleagues that Claire's Kitchen served awesome food. However, I was not impressed and very disappointed. The recommended dish, cheese soufflé, was a big disappointment. The soufflé was obviously prepared hours and maybe days ago and placed in the oven. The inner part of the soufflé was icy cold while the exterior was heated up. The fish was just tasteless. Very, very, very tasteless and reminds me of hospital food. Service was excellent though.