Sautéed veal sweetbreads, with green peas, onions and bacon
Head Chef Frederic Colin pays homage to his grandfather Henri, who mentored him from the age of ten, with dishes from the heart, just like this one. The simple comforting joy of well cooked sweetbreads unfortunately been lost to a modern generation of diners, but occasionally there is a Chef nostalgic enough to revive them with as much humility as Bistrot Gavroche did on their menu. This classic dish is all about flavour and texture, and rarely is it as skilfully executed, and with as much love, as was evident here.
Level 1, 2-10 Kensington Street, Chippendale
Monday to Saturday 6pm to late, Sunday 6.30 to 9.30pm, Monday to Friday 11.30am to 2.30pm, Saturday to Sunday 10.30am to 3pm
(02) 8065 7223