Chef and Restaurateur Scott Pickett is set to open Smith St Bistrot in Melbourne’s Collingwood this summer.
Working alongside Pickett will be Head Chef Daniel Southern from Bar Margaux and Restaurant Manager Tash Sorenson from Embla.
“We want to create something that will become a Smith Street institution,” says Pickett.
“The menu demonstrates Daniel and my classic French training, with dishes inspired by our favourite dining experiences from all across Europe.”
Express lunch options include quiche Lorraine and a steak sandwich baguette with pomme frites and peppercorn sauce.
A more formal rotating menu will see saucisson sec paired with pickled radicchio, Southern Rock lobster thermidor, a summer vegetable tartlet and much more.
To follow up the mains, a dessert selection sees a decadent assortment from prune and Armagnac soufflé to lemon and Champagne sorbet.
“Smith St Bistrot isn’t just about the food, it’s also a great place to drop in regularly for an awesome cocktail, glass of wine and boutique beer,” adds Pickett.
“I want it to feel like those gorgeous old Parisian bistrots that have been there forever. Perfect for locals – seven nights a week.”
Beverage Director Clint Fox will be manning the bar and focusing on a mix of both local and imported wines along with organic, sustainable, biodynamic drops that vary in price and style.
In addition, a thoughtfully curated cocktail selection provides a fresh take on classic favourites.
Smith St Bristro is open for lunch Thursday to Sunday from 11:00am and will operate for dinner seven days from 5:30pm until late.
