[content_slider]
[content_slide]
[/content_slide]
[content_slide]
[/content_slide]
[content_slide]
[/content_slide]
[content_slide]
[/content_slide]
[content_slide]
[/content_slide]
[content_slide]
[/content_slide]
[content_slide]
[/content_slide]
[/content_slider]
SYDNEY | Since opening in 2016, Restaurant Hubert has established itself as one of Sydney’s must visit dining destinations. The basement, old world French themed venue oozes style, from its main dining room, smaller bars, and theatre room, it’s a whole lot of wonderful. That Hubert is great shouldn’t come as too much surprise, give that brothers Anton and Stefan Forte (Shady Pines Saloon, The Baxter Inn, Frankie’s Pizza) are the duo behind the venue.
As you descend down the staircase a sense of wonder is evoked. Vintage posters and a collection of nearly 4000 tiny spirit bottles line the stairwell. There’s bars on the first basement, and more downstairs, including the main dining room. All up there’s seven rooms to explore. The lighting is dim, with flickers of candlelight providing a warm glow. Ceilings are low, with worn timber furniture and further decorations which complete the very immersive experience. There’s a piano and live jazz too. I don’t know what Paris was like in the 1930s, but I feel like it must have been something like this.
The menu is unmistakably French. A combination of the classics and some modern twists. Inspired by inspired by classic French cookbooks like the 1914 Le Répertoire de la Cuisine, head chef Dan Pepperell’s menu features things like grilled Rangers Valley flank with diane butter, duck parfait with liver mousse, maple syrup jelly & baguette, and roasted snails with house made XO sauce & a baguette. It’s all very indulgent and delicious.
I opted for the wonderfully textural and salty Petite Barque tart with sea urchin, trout roe & avruga to start, before moving onto the steak frites. 200g of wonderfully tender steak bavette served with a pile of fries and finished wonderfully with intensely garlic laced diane butter. To finish, I couldn’t go past the creme caramel when I saw the person next to me eating one. Perfect texture and flavour and a great way to finish things off. Having said that, the Vacherin – meringue, chamomile & grapefruit sorbet, sounded mighty tempting.
To drink, Hubert stocks a very impressive selection of wines. There’s new world and old world, traditional and experimental, and everything in between. You’re certainly not short of options. There’s also an impressive selection of spirits and cocktails and, if you’re like me and you can’t (or don’t want to) drink on the day, there’s a few delicious mocktails too. I opted for a tasty creation made using Seedlip non-alcoholic mixer that really hit the spot.
Fantastic food, a brilliant atmosphere, and on point service. It’s easy to see why Hubert has the reputation that it does. It’s a venue that definitely lives up to the hype.
Restaurant Hubert
Basement, 15 Bligh Street
Sydney
New South Wales 2000
Australia
Telephone: (02) 9232 0881
E-mail: [email protected]
Website
Open
Sat, Mon – Wed: 5:00pm to 1:00am
Thu – Fri: 12:00pm to 3:00pm; 5:00pm to 1:00am