In this edition:
- Festive Glamour: When the festive season throws you an occasion, you need to glam it up.
- Andrew McUtchen looks for fun in cricket with former Australian cricketer Damien Fleming.
- Take a look at our Christmas Gift Guide.
Whenever I eat a meal in a restaurant which is quite regularly I sit there chewing and ask myself: Is this better than I could make at home? Much more often than not the answer is yes.
In Melbourne we really are blessed with an abundance of good, often great, eating. Gastronomy is our middle name.
Bistro Gitan, which opened in October, is a welcome new asset to the citys repertoire of fine diners and its success is not surprising given the restaurants pedigree.
A prime South Yarra corner site, the old Fawkner Bistro, is now in the hands of three offspring of the legendary French chef Jacques Reymond. Edouard (ex-MoVida), Antoine and Nathalie Reymond, assisted by their father/partner, have conceived a relaxed and airy bistro with confident service and the sort of food I really couldnt make anywhere near as well at home.
It takes considerable talent and training to turn out decent French cuisine, and ex-Jacques Reymond chef Steven Nelson obviously has both. Engagingly savvy floor staff spruik his food in a high-ceilinged, quite elegant dining room with plenty of light and a bar that does casual eating and fireside drinks in winter.
The cellars pan-European bent echoes a menu that occasionally deviates from classic French fare to present snacky churros with gruyère, for example, or black Angus beef with churrasco sauce. But the daily special, an intensely Gallic salad of grilled sardines, sautéed lambs brains, croutons and sauce gribiche, reveals the kitchens true loyalties.
We start small a mouthful according to Gitans graduated menu and order a Hervey Bay scallop with panzella salad. I think that should be panzanella but dont want to out myself as a pedant or a fool by saying so. Besides, my lunch companion, a French swot, has already corrected the entire menu on the blackboard above the kitchen servery. There were only four errors.
Anyway, the scallop is tiny, really just a mouthful, and is paired with a minimalist arrangement of golden croutons, ground olives and tomato slivers glistening in a slick of very good olive oil.
It reminds me of an amuse-bouche except Ive never paid $8.50 for one of those before. An underwhelming start to an otherwise crack menu.
Ive never had a croque madame quite like the Gitan version. Its a sandwich of two fluffy, almost cake-like slices of grilled white bread packed with chilli jam-smeared blue swimmer crab, palm hearts and a gruyère béchamel. It is rich, sinful, remarkably light.
When the Petuna ocean trout arrives I dive in with a fork and am, momentarily, speechless. The trout comes a la plancha from the grill, and the four pumpkin-bright pieces are overlaid with thin cantaloupe slices and underlaid with a fresh
The canteloupe steals the show. Its just stunning with the trout. It seems unusual to serve fruit and fish but, when you think about it, not so unusual. Lemons, tomatoes, oranges and olives can all work beautifully with seafood, and Atlantic at Crown already does that fancy prawn cocktail with cubes of rockmelon jelly.
Theres a nod to the family heritage in a sort of fish casserole called la pôchouse that hails from the Reymonds home region of Jura, beside the Swiss border.
A plump white hunk of hapuka has been baked in the oven precisely a point and arranged in a bowl with white onions, tiny champignons, a smidge of kaiserfleisch and some sorrel. It is a lovely dish, largely because the fish is so perfect. The french fries we order to go with it are catering quality and let the team down a little.
Desserts might range from a simple fromage blanc with sugar and fresh fruits to waffles flavoured with lemon maple syrup and something called pineapple sauce nutella.
We err on the side of safety and go for the special of honey sabayon gratin, so creamy and sweet and slightly torched on top, layered over plump, spectacular cherries and chopped strawberries spiced faintly with cinnamon, star anise, juniper berry and orange rind.
Its a well-executed, slightly unorthodox but enjoyable classic. The same could be said for much of the menu at Bistro Gitan.
52 Toorak Road West,
South YarraCuisine European Chef Steven Nelson Hip pocket About $70-$80 a head for three courses Open Monday 5-10pm; Tuesday-Friday noon-10.30pm, Saturday 3-10.30pm Highlights Suave service, super food Lowlights Minor menu disappointments Bookings Good idea Phone 9867 5853