Odd Culture’s Newtown site is gearing up to welcome Bistro Grenier later this month.
The new addition is located on the mezzanine level of the venue and will be up and running by the end of August.
“Our restaurant is now three years old, and with almost our full opening kitchen team still on the pans, we decided it was time to shake things up a bit,” says Owner James Thorpe.
Guests can expect a French-leaning menu curated by Group Executive Chef James MacDonald and Head Chef Jesse Warkentin as well as an “unapologetically French” beverage program.
“We decided to break free of the yoke of “modern Australian” and try something a bit more familiar for a while,” says Thorpe.
“We want to make it really approachable, cosy, and warm — but at the same time use the knowledge and library we’ve built of flavour-building ferments to put something really special on the plate.”
Launch dishes include house boudin noir made from smoked pork jowl; steak frites; a Berkshire pork chop served with braised boneless trotters, prunes, and cabbage as well as a baked-to-order self-saucing maple syrup pudding with buttermilk ice cream.
On the drinks front, back vintage gems and rare allocation bottles will be made available for the first time. Ricard pastis, Bugey-Cerdon fizz, vin jaune, and Chartreuse also have pride of place on the drinks list.
For fans of Odd Culture’s wine bar, don’t fret, it’s business as usual on the ground floor, with the new upstairs addition designed to complement the current offering.
Bistro Grenier is slated to open at the end of August, an official opening date will soon be announced.
