Making the most of its elevated first floor city location with classic pillars and wide arched windows, Bistrode CBD boasts an utterly unique open and airy elegance.
Head chef Jeremy Strode’s take-no-prisoners approach to modern bistro cuisine has won him a dedicated following among Sydney diners, not to mention the elegant desserts created by his wife and pastry chef, Jane Strode.
Bistrode CBD was recently awarded a chefs hat once again at the prestigious 2013 SMH Good Food Guide Awards.
2012, 2013, 2014 Sydney Morning Herald Good Food Guide Awards, One Hat
2013 Gourmet Traveller Wine List of the Year, Two Glasses
2014 Australian Gourmet Traveller Restaurant Guide Awards, One Star
Jeremy Strode began his career in a hotel kitchen near his home when he was 14 – washing dishes. He went on to complete his apprenticeship in five-star hotels throughout London and at 24, was working for famed chef Michel Roux at his three-Michelin-star Waterside Inn at Bray in Berkshire.
Lamb’s ‘Hearts & Minds’
Deep fried lambs brains & tartare sauce. Served with a salad of green beans, bitter salad leaves, almonds and grilled lambs hearts.
Pan-fried Local Fish
Pan-fried local fish, served with pan-fried crushed kipfler potato, prawns, prawn oil and greens.
Corned Wagyu Beef
Pickled and boiled Blackmore Wagyu beef. Served with potato and anchovy salad in the cooler months and with white sauce and boiled carrots in the warmer months.
Jane’s Organic Honey Tart & Peanut Butter Ice Cream
Jane Strode’s iconic honey tart made with local organic honey and house made peanut butter ice cream.