Sometimes you just have to take one for the team! Not such a tough ask when it’s an invitation to eat (as a guest) at France Soir, the legendary French restaurant at the Punt Road end of Toorak Road. I’ve been there previously ‘on the cheap’, comparatively speaking. This time it was a full three course lunch on a corkage free Monday. And the place was packed!
I’ll limit my review to the three courses I consumed. The introductory bread, a version of sourdough, was light, crusty and enhanced with what I think was Lurpack butter. Scrumptious, with repeat serves provided. The entree was scampi where the highlight was the sauce, rich, salty, more-ish, and well suited to savouring to the last drop via ‘mopping up’ with the aforementioned bread.
My main was entrecðte (scotch fillet, 200 grams) served medium with bernaise sauce, with frites, snap peas and salad. Sumptuous! The steak was cooked to perfection, succulent, the sauce was to die for (rich, buttery, a touch of tarragon), the sides a suitable balance to the plethora of flavours. That was the largest piece of steak I’ve eaten for ages but I just couldn’t stop.
For dessert I went for an old favourite, crème brûlée, a generous serving of the traditional dish, not too rich, a sensuous, gentle complement to the previous courses. Sigh! A strong cappuccino rounded out a meal to savour.
At various stages, the meal was enhanced by Mumm champagne, Seppelts Drombourg riesling, a medium-bodied red blend from the Yarra Valley, and a French sauternes, each one an excellent companion to its respective course.
The service is all a part of the theatre of France Soir, attentive, flamboyant with a touch of swagger, informative, and a dash of intimacy thrown in. Utterly charming. This restaurant has it all down pat as a well-oiled, colourful, efficient and entertaining establishment.
One of the top six meals I’ve ever enjoyed!
https://www.france-soir.com.au/
Images courtesy of the author.
To return to our Footy Almanac home page click HERE.
Our writers are independent contributors. The opinions expressed in their articles are their own. They are not the views, nor do they reflect the views, of Malarkey Publications.
Do you enjoy the Almanac concept?
And want to ensure it continues in its current form, and better? To help things keep ticking over please consider making your own contribution.
Become an Almanac (annual) member – click HERE.
About Ian Hauser
A relaxed, Noosa-based retiree with a (very) modest sporting CV. A loyal Queenslander, especially when it comes to cricket and rugby league. Enjoys travel, coffee and cake, reading, and has been known to appreciate a glass or three of wine. One of Footy Almanac's online editors who enjoys the occasional editing opportunity to assist aspiring writers.
Stunning. Simple but succulent.
Advancing years mean my ability to go the “event meal” has greatly diminished. Like other areas of life the ambition exceeds the ability. But it doesn’t diminish my ability to admire from a distance.
An hour of pleasure leading to a day of regret. But what an hour!
Your menu choices look admirable. Never let a creme brûlée go by. Have always found scampi to be 90% shell and 10% flesh. The politician among crustaceans.
“Corkage-free Monday”
Is that a thing now?
PB, you’re right about the proportions in the scampi dish but the sauce made up for it and modest amount of flesh there probably allowed me to get through the steak. Thankfully, overall I didn’t suffer any digestive repercussions from the overindulgence following the meal.
Smokie, I’m not a restaurant regular anywhere but I’m given to understand that many of them do offer one or more weekday lunches corkage free to bolster patronage in challenging times. It would certainly make a significant difference to me to not have to pay the sometimes exorbitant mark ups on wine!
I reckon it’s an excellent idea.