Restaurant Hubert has really made its mark on the Sydney dining scene since it arrived and the crowds have been loving it – so much that its almost been impossible to get a table in the restaurant itself (tables at the bar are a little easier to come by). We finally snared a booking for a table of 6 on a Friday night for a special celebration, but even then we only started our dinner at 9pm (and rolled out with full stomachs at midnight!)
The entrance of Restaurant Hubert is unassuming, but once you step in and walk past the neatly displayed rows of mini bottles of liqueur lined up behind the glass cabinets on the wall and descend down the spiral staircase to reach the restaurant and bar – it’s like you’ve wandered into a swinging Parisian bistro. We’ve sampled the bar menu a few times and were impressed by the quality of the snacks on the limited menu – but the full restaurant menu is well worth the wait (if you can get a booking).
We decided to go with the banquet menu for $85 a head, which was value for money considering how much food we ended up getting to share. We started off with the Hubert Baguette which was some of the best bread we’ve had in town, smothered with creamy butter. Next up was the Charcuterie board which featured delicate slivers of bresaola, prosciutto and possibly the most delicious and silkiest mortadella we’ve ever tasted.
Onto the rest of the starters – the Duck Rillette made with confit duck leg and duck fat had all of the rich, indulgent kind of flavours expected from the refined French menu here and an unexpectedly playful touch with the duck shaped bread crisps. Le Grand Aioli was something a bit different, showcasing some pickled mussels that were surprisingly addictive with their tangy flavour, paired with a tasty aioli.
Le Grand Aioli
The flavours got even more intense with the decadent Pissaladiere which is a sweet onion, anchovy and olive tart that packed in all the savoury flavour that you could imagine – best shared with a few people to avoid flavour overload!
A surprising hit was their Prime Beef Tartare – even those of us around the table who don’t usually like tartare loved the perfectly balanced mix of flavours infused into the buttery wagyu topside, which came with classic condiments and some delicious French fries.
Prime Beef Tartare
The star of the show was supposed to be their signature Chicken Fricassee which showcases a whole chicken with a tarragon sauce and mushrooms – but we found that the intense flavours in the starters had overwhelmed our taste buds so much that the Chicken Friccassee didn’t pack as big as a flavour punch as we expected.
We ended our meal on a sweet note with their classic Creme Caramel, with the set egg custard contrasting well with the bittersweet caramel sauce coating it. A thoroughly French way to sign off.
Restaurant Hubert has already reached two hat status and with the amount of detail that has gone into creating the ambience and refined French menu here, it’s not hard to see why the crowds have been unable to keep away from this new hotspot.