Pop in for a classic 'je ne sais quoi' cocktail at our friendly wine bar and you'll feel so right at home in our charming Victorian terrace that a lovely cheese plate and divine wines are in order.
Then co-owner and celebrated 3-hatted executive chef Manu Feildel alongside his talented culinary team puts their stellar spin on heavenly modern French bistro classics like Silky Sausage of Scallops, Milk-fed Veal Cutlet and Ocean Trout Confit in Sorrel Butter Sauce.An ordinary night becomes so simply extraordinary, you wish upon a shooting star to try the cosy courtyard or Parisian footpath dining on your next celestial visit.
Then co-owner and celebrated 3-hatted executive chef Manu Feildel alongside his talented culinary team puts their stellar spin on heavenly modern French bistro classics like Silky Sausage of Scallops, Milk-fed Veal Cutlet and Ocean Trout Confit in Sorrel Butter Sauce.An ordinary night becomes so simply extraordinary, you wish upon a shooting star to try the cosy courtyard or Parisian footpath dining on your next celestial visit.
Services
The delightful food, a stunning space and personal service allows the L'etoile team to customise function packages to suit any occasion. Formal degustation dining, flirty cocktails and canapes, special occasion parties, classy corporate events or just sheer indulgence - just call us with your function needs and we'll take care of the rest while you sit back and relax till the big day itself.
Reviews (8)
E. L.
Jan 06, 2014
Report
5 french stars. Quintessential Paddington atmosphere fused with delectable foie gras and Aussie wine. A big thank you to the inviting and cultivated staff who honoured a voucher which had lapsed a month prior and to Manu for being there on the night we ate, both in the kitchen and on the floor. What an brilliant time we had and am sure will have again, next time.
Daniel Law
Nov 05, 2013
Report
Mazki Mm
Oct 09, 2013
Report
Georgette Ertas
Jun 30, 2013
Report
Went on a Sunday night. for entree I ordered the "Salade e Bettraves et Fromage de Chevre Frais (beetroot salad and fresh goat's cheese curd) although I had never had goat's cheese before. It was so nice and smooth and everything on the plate was edible. Could not find anything to fault about this. For the main I was looking forward to the duck but when we got there we were immediately informed that the duck had run out. I decided to go for my second choice of the "Steak de Boeuf du Boucher, sauce bordelaise and pommes frites" (Butcher's Cut Beef with chips). It was so tender and great. Best steak
Alexander Carlos
Jun 20, 2013
Report
Merryn Williams
Oct 19, 2012
Report
Anna A.
Sep 02, 2012
Report
Teresa B.
May 25, 2012
Report
