Bistrode CBD

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.

There is plenty of choice across the lunch and dinner menu, or pre-book a Dinner Feast such as Slow-Roast Suckling Pig for the whole table.

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

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Jeremy Strode

Jeremy Strode

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.

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Bistrode CBD

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.

Bistrode CBD

Pan-fried Local Fish

Pan-fried local fish, served with pan-fried crushed kipfler potato, prawns, prawn oil and greens.

Bistrode CBD

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.

Bistrode CBD

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.