When Merivale’s Lotus pop-up closes in Potts Point in December, the real estate and hospitality giant having sold the building to a local investor in 2019 (with an extended settlement period), it’s chef Dan Pepperell that will be handed the keys.

Describing the as-yet-unnamed project that will fill the space as “an accessible French bistro,” Pepperell says the venue, slated to open in early 2021, will offer fresher, lighter takes on bistro classics, including oysters, and an array of raw shellfish.

“It’ll be pretty seafood heavy, but you can also go in and get a steak frites or a house-made boudin noir or something. Those kinds of solid bistro dishes, but with a bit of a twist.”

The impending venue sees Pepperell, who wowed Sydney with his classic-but-inventive French fare at Restaurant Hubert before turning his inventive talents to Italian masterpieces at Alberto’s Lounge, join forces with chef Michael Clift (Rockpool) and Hubert sommelier Andy Tyson, though Pepperell suggests that, for the moment, their individual duties are as fluid as the menu.

“We’re still figuring out our roles, but Andy’s obviously going to do the front of house and the wine, and I’ll work on the menu which Mike will help with. We’re all just grooving it out at the moment.”

Having stepped away from Alberto’s Lounge in March – though still consulting on some impending menu changes at fellow Swillhouse Group venue Frankie’s Pizza – Pepperell says the independent Potts Point eatery will become his primary focus.

And while remaining tight-lipped on the fit-out concept and the specifics of the wine list, Pepperell says the latter will focus on French classics that pair well with dishes like the Parisian bistro favourite oeufs mayonnaise (think egg salad).

As with the venue’s name and ultimate manifestation, Pepperell concedes that while he and the team have plenty of ideas, everything remains open to change.

“It’s all still a concept at the moment. We’re still waiting to get in there and figure it out.”

Check out our review on Bistrot 916 here: Great gastronomy sans the clichés at Dan Pepperell’s new French bistro