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We utilise the best in lo­cal and sea­sonal pro­duce to bring you an ac­ces­si­ble din­ing ex­pe­ri­ence where tech­nique and qual­ity of in­gre­di­ents is un­com­pro­mised. “The peo­ple of Lyon are on to a good thing. They in­vented the Bou­chon, an eatery built on warm ser­vice and well-cooked pro­duce. Chef Travis Rod­well has brought this con­cept to Bendigo, where he has earned an ex­cel­lent rep­u­ta­tion for French clas­sics, such as snails with gar­lic but­ter and char­grilled quail with punchy bois boudran sauce. Mains such as ‘Every­thing Wagyu’ porter­house are a wor­thy match for Heath­cote Shi­raz.” The Age Good Food Guide 2014

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