Bisou Bisou is a stunning contemporary French brasserie and bar in the base of the glamorous X-Hotel in Fortitude Valley.
The stylish interior features exposed brick archways, chic floral seating, mood lighting, frosted glass panels and a banquette along one wall.
Along one side is a window to the open kitchen and adjacent is the elegant aperitivo lobby bar where diners can enjoy a pre or post dinner cocktail, bar snacks or late night dessert.
The delectable menu takes French tradition and gives it a contemporary creative twist, all the way though from breakfast to lunch and dinner. On the breakfast menu you'll find the likes of Oscietra caviar with soft boiled eggs and warm blini or French Toast and strawberries with candied pistachios, marscapone and chocolate sauce, while for lunch there's escargot and bone marrow on toast (a taste sensation) or French onion roasted chicken and Swiss cheese sandwich.
For dinner you can start with fresh shucked Moreton Bay oysters, or a choice of Caviar with warm blinis, creme fraiche, sieved egg and shallots. Or select from Hors D'Ouevres such as scallops and leek on warm brioche with seaweed beurre blanc; baked crottin of goats cheese, ratatouille and basil pistou; or cured king salmon, cucumber, dill and buttermilk dressing.
For Mains the choices include Parisienne gnocchi, tomato, beurre noisette and marjoram; Market fish of the day with fennel and tomato vierge; duck breast with caramelized witlof and gold raisins or pork cutlet with prunes, sugarloaf cabbage and bacon.
Meanwhile from the Plat de Jour there's classic QLD seafood bouillabaisse with saffron roulle; parmesan and thyme crusted chicken schnitzel and caper beurre noisette or Steak frites and cafe de Paris butter, with sides such as the must try Aligot (potato puree, cream and cheese); glazed baby carrots and tarragon butter or green beans with bacon and shallot vinaigrette.
Otherwise there are large plates to share, such as a classic roast chicken (half or whole) with chestnuts and mushroom sauce or Cote de Boeuf - 800g Australian short horn rib eye with sauce bordelaise. And for dessert, try the Tarte Tatin, toffee apple, caramelized puff pastry and cinnamon ice-cream or Mont Blanc manjari 64% mousse, white coffee ice-cream and chestnut creme. Or finish with a selection of Australian and French cheeses with home made condiments.
The cocktails are as creative as the menu - think lemonade daiquiri with kaffir lime sorbet; white chocolate and macadamia negroni, or the signature Bisou Bisou Martini (gin, Lillet Blanc, yellow Chartreuse, St. Germain elderflower liqueur & pepperberry tincture with Parisian olives). And the wine list takes you on a trip through the leading wine regions of France as well as a selection of boutique wines from Australia.
458 Brunswick St
0477 008 252