Banette Bistro West End | Must Do Brisbane

Banette Bistro is a charming little French bistro that brings an authentic taste of France to West End, popping up in the evening in the space it shares with Banette Bakery Cafe.

Just like the cosy little local bistros you find on street corners in France, Banette offers a real French dining experience, including the bottomless baskets of freshly baked baguette provided to diners.

Inside tables at Banette Bistro West End

Take a seat on the covered outdoor terrace or in the bright chic interior where there's a handful of tables, used by the bakery cafe by day and dressed up with white linen table cloths and dining settings for the evening.

Charcuterie board at Banette Bistro West End

On the concise menu, which changes regularly, starters include Assiette de Charcuterie (cured pork neck, black truffle & squidink salami, pork & pepper berry salami, French saucisson and pickles with baguette); Escargot en Persillade (sizzling snails with garlic butter); and heavenly Tahitian fish salad (Ceviche Style) with coconut milk, vegetables crudites & toasted baguette.

Tahitian fish salad at Banette Bistro West End

For mains there's a choice of Duck Confit Sauce a l'Orange with South Ouest traditional cheesy mash potato; and Beef Tartare (knife cut beef filet, egg yolk & classic condiments. served with chips and salad).

Plate of Confit Duck a L'Orange Banette Bistro

Other dishes include Beef Bourgignon (10 hours beef bourguignon, cabernet sauvignon, vegetable, garlic green bean & confit tomatoes); Roasted Vegetable Ratatouille Pie (classic ratatouille, crunchy puff, South Ouest traditional cheesy mash potato & confit tomatoes).

Beef Bourgignon Pie on plate at Banette Bistro

Save room for dessert with options like Crème Brulée with berries; chocolate fondant served with vanilla bean ice cream; and the must-try Paris Brest (choux pastry, hazelnut praline mousseline, topped with toasted hazelnut). There's also Assiette de fromage (cheese platter) with Camembert, Cantal, Fourme D’ambert, goat’s curd & baguette.