Montrachet

Montrachet retains its crown as the epitome of fine French dining in Brisbane, having started a new chapter under the expert guidance of chef Clément Chauvin, who hails from some of the world’s finest Michelin-starred kitchens.

The stunning Bowen Hills restaurant exudes all of the charm of a fine Parisian brasserie, from the red leather banquettes trimmed with brass rails, timber floors, golden table lamps, exposed brick walls, pressed meta ceiling and old world wood panelling. 

Customers are greeted at the door (where there's an antique coat and hatstand) by the Maitre'D and from there, the staff, who all speak French, deliver the type of attentive and professional service you'd get in a top European restaurant. The chef himself makes frequent appearances to customer's tables to explain his signature menu items.

Hailing from Paris, Clément brings a fresh perspective to modern French cuisine, treating diners to an exciting evolution of Montrachet's menu, where fresh creations join beloved classics like the iconic double crab soufflé, traditional French escargot, bouillabaisse and steak frites.

If you'd like to experience the full artistry of Chef Clément Chauvin, the exquiaite 6 course degustation comes highly recommended, starting with the Amuse Bouches (smoked trout mousse, lemon gel, tartelette Goat’s cheese Boursin, beetroot macaron Duck liver parfait, cherry gel & grilled brioche).

Next is Velouté d‘asperge (new Season local asparagus soup, lavender emulsion & asparagus tartelette), followed by heavenly La truite au Champagne (confit ocean trout fillet, scallop mousse, sautéed spinach & champagne sauce).

This is followed by LaTerrine de Canard (Hawkesbury smoked duck breast, confit legs, and foie gras terrine, pickled rhubarb and seeded mustard) and the heavenly Le duo d’agneau de printemps (Barbequed white Pyrenees lamb rump, braised lamb shoulder filled zucchini flower, rosemary and cumin jus), which is a must-try - order it from the a la carte menu if you're not having the degustation menu.

To finish, Clement’s signature dessert - passionfruit soufflé, chili explosion and coconut sorbet - is another dish you shouldn't leave without trying. Other equally delectable desserts include upside down Caramelised apple tarte for two with homemade triple vanilla ice cream and cointreau flamed Crème Brûlée.

The Chef's new mains that also come recommended include Le Pithivier (roasted pumpkin and mushroom pie topped with sage and brown butter crumble), and a hearty Le Boeuf-en-Croûte (beef Wellington with a rich red wine jus). 

Diners can also order the 2 or 3 course menus as well as choosing from the a la carte menu. And on Saturdays there's a special 5-course weekly 'surprise lunch' menu conccoted by the kitchen team. And the drinks menu features an impressive 400+ bottles of wine that staff are only too happy to recommend with the dishes served. 

Good to know - Chef Clément was named Best Chef of the Year by the Australian Hospitality Awards, and twice has earned the coveted Best Restaurant of the Year title from the Restaurant and Catering awards. More recently, Clément has operated as the sole owner and Executive Chef of Canberra’s acclaimed, multi-award-winning restaurant, Les Bistronomes. 

Need to know - There is metered street parking available on King St and nearby streets.