Head chef Tom Williams has cooked at some of Sydney’s best restaurants.
His career includes time spent at Bambini Trust and Tetsuya’s. He now heads up the 30 year old bistro with owners and Potts Point locals, Mark Campbell and Phillip Fikkers at the ‘Paris end’ of Potts Point, where it’s carved out...
Read MoreLUNCH: 6 days from 12:30pm
closed for lunch on Wednesdays
DINNER: 7 days from 5:30pm
French
Smart Casual