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 a spot as one of the area’s top French restaurants, catering to Francophiles making the trip to tick this icon off of their bucket list. Located close to Woolloomooloo and ten minutes from Sydney CBD the menu is French and Modern Australian with a host of signature dishes that include the free range Riverina lamb back strap, the much loved classic style steak tartare, bringing together classic French and Contemporary Australian dining. Dish Cult recommends the pan-fried salmon with courgettes and asparagus and some of their fine wines, sourced from France, Australia and New Zealand. Book today to enjoy their trademark relaxed dining and benchmark bistro dishes with your crew. It is open for dinner 7 nights per week 364 days of the year and offers BYO wine.

Macleay St Bistro

Head chef Tom Williams has cooked at some of Sydney’s best restaurants. His career includes time spe...