French dining in Australia, from bistro to brasserie

French venues in Australia use four words fairly loosely, but in their original sense they describe genuinely different rooms. Knowing the difference sets your expectations correctly, which is most of what a good night out requires.

Bistro

Small, informal, a short menu that changes with what is good. Steak frites, confit duck, a terrine, something with butter and shallots. Chalkboard specials and closely spaced tables are the point, not a compromise.

Brasserie

Larger, louder, open long hours, and originally attached to a brewery, which is why beer belongs there. Expect oysters and shellfish towers, choucroute, steak, and a kitchen that will feed you at 3pm.

Restaurant

The formal end. Fixed menus, more courses, more technique on the plate and a wine list with a point of view. This is where degustation lives.

Cafe and patisserie

Coffee, pastry, croque monsieur, and the best croissants in the country if you find the right one. Australian French patisserie is genuinely excellent, in part because the competition is fierce.

What to look for on the menu

A short menu is a good sign. So is a stated provenance for meat and seafood, and a wine list that offers something by the glass beyond the obvious. Be wary of any French room offering pasta, laksa and a parmigiana on the same page.

Browse French listings in the directory, or filter by state to find one near you.