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REVIEW
Whether you stop in for a signature burger and Martini at the bar or settle in for a grand repas – kicking off with escargots swimming in twangy XO sauce, perhaps, or lacy, parmesan-crusted gnocchi Parisienne – Hubert's power to transport you to another lifetime never wanes. It remains the touchstone for brasserie dining in Australia, amidst a recent tidal wave of French openings. The menu may be a little light on surprise after almost eight years, but its ability to delight is endless, from the golden allumette potatoes that light up the wagyu tartare, to the velvety bone marrow butter that enriches rare Angus sirloin. For something special, pre-order the boeuf en croûte (48 hours notice) and marvel at the perfectly proportioned layers of crisp, buttery pastry and rich duxelles encasing the blush-pink eye fillet. Confident service and a cellar of Gallic-Australian intrigue complete the chorus line at this sell-out show.
ABOUT
Chef Brendan Fong
Price guide $$
Bookings Essential
Wheelchair access Yes
Open Lunch Thu-Sun; Dinner daily
Price guide $$
Bookings Essential
Wheelchair access Yes
Open Lunch Thu-Sun; Dinner daily
This review was written independently for the Gourmet Traveller Restaurant Guide. The guide's reviewers visit unannounced and pay their way. To learn more about the process, head over here.
