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Bouillon L’Entrecôte Expands at Circular Quay
- Deb Carr
- 7 hours ago
- 3 min read
At a time when much of Sydney’s hospitality scene is pivoting, rebranding or retreating, Bouillon L’Entrecôte is doing the opposite. The Circular Quay favourite is expanding, unveiling a new 30-seat extension on 14 February 2026.
Located in Quay Quarter Lanes, just steps from Sydney Harbour, Bouillon L’Entrecôte opened in 2022 as Sydney’s first bouillon-style restaurant. Bridging the space between bistro and brasserie, it quickly built a reputation for classic French cuisine at approachable prices, delivered with atmosphere and energy. Since opening, the restaurant has consistently operated at capacity, becoming one of the city’s most in-demand French dining rooms.
The new extension takes over the neighbouring former Zinni Gelato storefront, increasing total seating from 80 to more than 110. The expansion allows more guests to experience the restaurant’s signature buzz while remaining faithful to the Parisian-inspired identity that has defined Bouillon from the start.
Bouillon L’Entrecôte forms part of the L’Entrecôte Group, founded by French restaurateurs Vincent Ventura and Johan Giausseran. Since launching Brasserie L’Entrecôte in Pymble in 2016, the duo has built a loyal following grounded in consistency, authenticity and quality. That success was followed by Bouillon L’Entrecôte in 2022 and sister venue Deux Frères in 2023.
Designed by Sydney-based interior studio Like Minds, the new ground-floor extension enhances the restaurant’s street presence while preserving its existing aesthetic. The reconfigured layout improves flow between indoor and outdoor spaces, strengthening the connection between the dining room and the city beyond.
Inside, the new dining room features upholstered walnut bentwood chairs, flexible seating suitable for private dining and group bookings of up to 30 guests, and layered interiors defined by merlot-hued leather banquettes, crisp white tablecloths, herringbone timber flooring and café-curtained windows. Outside, a Parisian-style pavement terrace introduces classic bistro chairs and café tables, offering an inviting spot for cocktails, lunch or dinner — and an ideal perch for solo dining and people-watching.
As with the original two-level venue, the new space continues Bouillon’s deeply personal design narrative. Family heirlooms and French antiques create a living archive of the owners’ heritage, with many pieces shipped from France by their parents. Vintage Gien plates once lining Giausseran’s grandmother’s staircase, hand-painted murals featuring a Gallic rooster and a striking portrait of legendary chef Paul Bocuse, and restored retro French posters bring the walls to life throughout the restaurant.
Upstairs, Mauviel 1830 copper pots from Normandy hang above the chef’s pass, glass cabinets display antique cooking tools and personal artefacts, and a temperature-controlled wine room, La Cave, anchors the upper level. Predominantly French-speaking staff dressed in classic garçon de café uniforms complete the immersive, Parisian-inspired experience.
The kitchen is led by Executive Chef Lander Liou, who has worked alongside Ventura and Giausseran for nearly a decade. Trained at Le Cordon Bleu Sydney and shaped by years under French mentors including Philippe Valet and Philippe Schwind, Liou oversees the group’s culinary direction with a deep respect for classical technique and tradition.
Inspired by the iconic Parisian institution Le Relais de l’Entrecôte, the menu champions timeless French cuisine, with steak frites as its hero: premium Gippsland Black Angus sirloin served with a crisp green salad, golden hand-cut fries and the restaurant’s signature homemade “secret sauce”.
Recent menu additions include the L’Entrecôte Mitraillette — a grilled Wagyu steak sandwich with secret sauce served in an AP Bakery baguette, available daily from 11:30am to 5pm — alongside foie gras poêlé with caramelised pommes rôties, vol au vent filled with New Caledonian prawns and Nantua sauce, cured duck breast stuffed with foie gras and finished with cherry coulis, tournedos Rossini with black truffle sauce, and a French Wagyu parmentier served on Saturdays.
Desserts remain unapologetically theatrical, with classics such as crème brûlée and crêpes Suzette flambées, joined by the signature Baba au Guéridon — a light, rum-soaked cake served tableside from a traditional trolley.
The expanded cocktail list leans into luxury, featuring standouts such as L’Étoile Noire, Margarita d’Or, La Couronne Dorée and a smoked Negroni, while the wine list offers a tour through France’s great regions, much of it imported directly by the group, alongside French beer on tap, cider and traditional aperitifs.
Looking ahead, the L’Entrecôte Group is preparing for its next chapter with the launch of Monsieur Paul in Double Bay in mid-2026 — a venue inspired by Lyonnaise tradition and the legacy of Paul Bocuse, offering a more refined expression of the group’s enduring commitment to authentic French dining.
While you are in Loftus Street, you might like to visit Capella Sydney.
6 Loftus Street, Sydney 2000
Capacity: 110 PAX
Open Monday – Saturday
Restaurant Lunch: 11:30am – 2:30pm | Dinner: 5pm – 10pm
Bar 11:30am – late
