Nieuw Ruin? More like safeguarding old classics, or at least in the kitchen where the Nordic and CWA focus of menus past has been replaced by a rekindled love of old-school Europe. Sometimes chefs Blaze Young and Stephen Chen keep it classic: an elegant pork, duck and chicken pâté en croûte, perhaps, or textbook gateau Marjolaine. Other times, liberties will get taken. Gougères get reinterpreted as puffs of choux sandwiching dense cheddar and rosella cream, while tender ruby snapper gets primed with a herby bouillabaisse-flavoured mousseline, poached in butter, then sliced and arranged on a bed of devilled crab meat set afloat by lobster oil. Despite its new French accent, this easy-going wine bar hasn’t forgotten its roots; the nostalgic, heritage-listed cottage setting, towering Norfolk pines and laidback service are all uncut Freo. A wine list offering everything from exciting newcomers to big-ticket Burgundies (plus the offer of snappy cocktails) reinforces the all-are-welcome attitude.
Price Guide
$
Bookings
Recommended
Wheelchair Access
Yes
Opening Hours
Lunch Fri-Sun; Dinner Wed-Sun