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THIS RESTAURANT IS CLOSED Becasse Restaurant Review: Chef Justin North and his co-owner and wife, Georgia, knew exactly what they wanted for the restaurant’s lovely central business district premises, and have treated it gently, enhancing it with filmy textures and comforting colours. North and his co-chef, James Metcalfe, approach the menu in much the same way. Local produce (oysters, lamb, seafood) forms the backbone of most dishes and they nurture their stable of producers who provide them with the freshest seasonal items available. French classics receive a sympathetic revision, too, justifying the “modern French” cuisine tag, such as a dish of Macleay baby rabbit, its various cuts prepared separately, or a salted pecan parfait which appears as a partner to caramel poached banana and coconut milk jelly. A lunch main course is scallop mousseline with sautéed yabby tails and tortellini, while at dinner diners opt for dishes such as smoked saddle of Victorian lamb with crushed parsnips, roasted walnuts and Earl Grey tea-infused lamb jus. With extra points for lunch and dinner vegetarian dégustation menus, an express lunch menu, and an unrivalled cheese selection, Bécasse proves it’s an important player amongst top Sydney restaurants.