Bistro Guillaume - Sydney

Great menu (both food a wine), great space and ambience; and knowledgeable staff. I had the snails followed by the snapper with sides then a dessert tasting. My friend had the smoked salmon followed by the pork then also the dessert tasting. Very large serving sizes. The food is excellent but I've rated 3.5 due to the long wait inbetween courses. At the start of the evening 3 waiters wanted to take our drink or food orders despite they'd already been placed. Somewhere around our mains the attentiveness stopped. Fast foward to one hour after after our mains had been cleared, there were only half a dozen or so tables still occupied yet noone coming anywhere near us to talk dessert. Not sure why as we're both quiet and sober. So overall great food but it was a very long night.

Food was ok, but nothing special considering the price. I've had better French food in Sydney for much less money. Portions were modest and the experience was not very memorable. But the worst part was the service - it was very poor with staff seemingly rushed and somewhat unhelpful. Drinks arrived after I had my entree, and I waited over 30 mins for my dessert order to be taken, with the waiter asking me in a unfriendly tone "What do you want?" without any explanation of the menu. Don't bother with this restaurant. I expect it won't be around for too long.

Fantastic food, magic service, outstanding sommelier, all round the best French experience in Sydney.

With the provenance of the maestro, even a diluted forum (compared to the prior locale) has high expectations. Really good space, albeit not conventional, being in the foyer of a busy office tower. The place is full, bustling, noisy - I like it. The tables are small, I'd say too small. Chairs are funky, great colour, but sweaty vinyl is never nice. Staff are very attentive. They don't stand still. The Roquefort soufflé is ethereal. Gooey, rich, ever so light shell, just divine - fluffy, warm. Then the steak frites. The beef was lovely, albeit veritably drowned in bearnaise. The sauce was exquisite, but would've preferred it presented separately. They too suffer from the ridiculous modern habit of cutting the steak into transverse segments. Why? I've got a lovely knife, I'm a grown up. Leave it alone! I only really like chips STRAIGHT out of the fryer. I mean that moment. These had obviously sat on the plate for more than 5mins before serving. Yuck. And the plates are povo. Whilst true to their bistro heritage, they're too small. Everything looked crowded, strewn together. Not sure I like the green rim either - reminds me of cuffs on men's trousers - make everything look shorter. The vosne romanee burgundy we ordered wasn't available. I suspect the wine list is as much about appearances as it is about delivery. The Beaune volnay by comparison was green, wasn't decanted, and took all meal to open up. Tannins were silky, but mouthfeel was still bitey. Coffee is very good. No petit fours, no biscuit - minor point, but having spent $400 on a "cheap bistro lunch" came across as impecunious. So, some little things to address. A 4th cousin at best of his former glory.

With the provenance of the maestro, even a diluted forum (compared to the prior locale) has high expectations. Really good space, albeit not conventional, being in the foyer of a busy office tower. The place is full, bustling, noisy - I like it. The tables are small, I'd say too small. Chairs are funky, great colour, but sweaty vinyl is never nice. Staff are very attentive. They don't stand still. The Roquefort soufflé is ethereal. Gooey, rich, ever so light shell, just divine - fluffy, warm. Then the steak frites. The beef was lovely, albeit veritably drowned in bearnaise. The sauce was exquisite, but would've preferred it presented separately. They too suffer from the ridiculous modern habit of cutting the steak into transverse segments. Why? I've got a lovely knife, I'm a grown up. Leave it alone! I only really like chips STRAIGHT out of the fryer. I mean that moment. These had obviously sat on the plate for more than 5mins before serving. Yuck. And the... read more