French bistro, Chez Blue in Rozelle is set to welcome guests on Thursday, November 16th, where they can experience the nostalgia of Parisian street dining. The 90-seat bistro – complete with an inviting cocktail bar – is the perfect venue for both casual weekday dinners and leisurely gatherings with friends. 

Under the guidance of acclaimed Head Chef Mark Williamson (formerly of Bistro Moncur), the menu boasts a selection of classic French bistro dishes infused with creative twists. Guest can begin their culinary journey with a reinvented niçoise, transformed into a tantalising tuna tartare mixed with eggs, green beans, a tangy tomato vinaigrette, and a hint of tabasco for a fiery kick, crowned with a crispy potato galette disc. 

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Then there’s the delectable combination of peaches and tomatoes, elegantly paired with creamy goat’s curd, fennel, and crunchy almonds – a savoury take on the classic French peach melba dessert. Also on the menu is the chicken liver pate – caramelised top ready to be cracked open, accompanied by luscious brioche, homemade marmalade, and tangy pickles. You may also want to give the quartered croque monsieur a go, complete with decadent melted Comté cheese for dipping pleasure.

Guests are welcome to arrive early and enjoy an aperitif in the cozy, Parisian-inspired cocktail bar, where you can sink into a plush leather banquette table. The main bistro dining area is equally inviting, featuring snug booths, comfortable banquette seating, classic bentwood chairs, mosaic floor tiling, and walls adorned with vintage lighting and artwork sourced directly from a Parisian Brocante (a vintage market), exuding a warm and inviting ambience.

One of three mini martinis on Chez Blue’s aperitif menu is the croissant-washed mini martini, made using Four Pillars gin that’s croissant-washed in-house, vermouth, and garnished with spice oil (vanilla, cinnamon, allspice). The flavour is still very much a cold, dry martini but with an amplified texture and hints of buttery pastry and baking spices.

Of course, no bistro experience is complete without the quintessential steak frites. Chez Blue offers a mouth-watering rendition with NSW grass-fed sirloin with a luscious bearnaise sauce and golden French fries. For seafood enthusiasts, the John Dory is a must-try, adorned with fresh spring asparagus, delicate vin jaune, flavorful roe, and crispy pancetta. For a truly indulgent main course, you might want to consider the saddle of Gundagai spring lamb, expertly prepared with a delicate chicken mousseline filling, wrapped in tender spinach, and elegantly finished with a traditional French sauce verte.

Dessert has an added touch of theatre at Chez Blue, with classic French options served tableside from the roving dessert trolley. Choose from a Paris-brest topped with cream; decadent opera cake; zesty lemon tart; and comforting madeleines.

Annette Lacey, the Master of Wine and head of beverage at Solotel, has meticulously curated a wine list that primarily features French wines. Complementing this, the cocktail offerings blend contemporary elements with reinvented French favourites. Notably, the Miniature Martini crafted with Four Pillars Olive Leaf gin and the Brandy Crusta, made with Hennessy VS, pineapple rum, curacao, maraschino, citrus, and bitters, are poised to become favourites among guests.