Tiny eclairs filled with cognac-laced duck liver pate and a hint of plum, lobster thermidor vol-au-vents and little marjoram and heirloom tomato tarts are among the snappy snacks just begging to be matched with a glass from the French-heavy wine list at Woolloongabba’s C’est Bon in its heritage-listed digs.
As well as this winsome line-up of bites from chef Andy Ashby, there are also sourdough waffles with bone marrow creme or there’s light-as-a-cloud French onion and garlic brioche.
The small plates section includes pig’s head and pistachio terrine, sweet corn brulee, and Parisienne gnocchi. Most of the large plates aren’t that large but presentation is spot-on, with spring lamb dressed up for the occasion with a jus poured on at the table, while the pork from Schultz’s farm on the Darling Downs is enlivened with carrot, mustard and caraway in a nicely balanced array of flavours. Service covers the bases with a smile.
Dessert is worth saving room for, with a choice of creme caramel, mont blanc or apple tarte tatin, which comes topped with a leaf made from plum fruit strap, or there’s a selection of French and Australian cheeses. This is an establishment that seems to be hitting its stride.
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