First Floor, 46 Hardware Lane, Melbourne VIC
Photography Credit Tess Kelly
Tucked away in the heart of Melbourne’s CBD, French Saloon sits directly above Kirks Wine Bar. Ascending a narrow staircase, French Saloon has been described as “an artist’s loft turned pared-back brasserie”.
Opening its doors in 2016, French Saloon was a welcome introduction to the hustle and bustle of Hardware Lane, boasting French-styled, stripped-back white floors, a vibrant red ceiling, and a zinc bar top imported straight from Paris. Diners can climb the staircase and opt for an early evening snack on the sun-drenched terrace or sit by the moonlit windows for an indulgent dinner.
Hospitality masterminds Con Christopoulos and Josh Brisbane, teamed up with Chef Ian Curley in what birthed the venue. This is after a slew of polished wins with the European restaurant, City Wine Shop and Siglo Rooftop Bar, to name a few, all opposite Parliament House on Spring Street.
Coming off a hiatus from lockdown, French Saloon has been reinvigorated, gaining acclaim with drawn-out flavours in its diverse menu. This includes - Feuille de Brick with whipped Brillat Savarin and caviar, the Dry-aged Macedon ranges duck breast, along with the Whole Roasted Market Fish, and an unforgettable Smoked Eel served with pickled kohlrabi.
Principal wine buyer, Jack Brodie draws on the liveliness of the venue and cultivates the wine list with exquisite heavy hitters that live up to the venue’s name. From old world to new world, big names to boutique producers, a variety of wine suggestions are only an ask away.
London-trained Head Chef, Luke Fraser, aligned with French Saloon after travelling through many kitchens. He presents a dynamic menu with a modern Melbourne twist. Secluded from the rest of the venue, larger groups can enjoy a refined, private dining experience. French Saloon’s exclusive ‘Salon de The’ holds 20 people and resembles a provincial home’s dining room. Rustic floorboards, complimented by refined wall panelling, are all illuminated by a fragile yet intricate cut glass chandelier.
Recreate Luke Fraser's signature recipe -
CHOCOLATE MARQUISE with wattleseed brownie & honeycomb
on P.230 in the 2024 edition of Flavours of Australia.
Flavours of Australia
- 92 signature recipes from top Aussie Chefs
- 200 stories about the best chefs and places to eat and drink around Australia
Read the stories of some of Australia's most decorated chefs and rediscover some of our oldest family institutions. Recreate your favourite meals at home and relive your most memorable food experiences with signature recipes from our most coveted restaurants and identities.
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