Currently munching on maltesers and white chocolate mixed in with vanilla frozen custard from Goodberry’s. An interstate friend said she had it yesterday for lunch and I’ve had cravings ever since.


Bon appetit @ Le Tres Bon


The phone line was busy when I tried to call and book a table at Le Tres Bon but I was pleasantly surprised when they rang me back and apologised that they were on the phone. ‘I like them already’ I thought to myself. Heading all the way out to Bungendore for dinner might seem a little extreme (it’s not like I’ve ran out places to dine locally) but I had heard wonderful things about the tiny French restaurant nestled in the main street of the quiet town.

I was a little confused as the sign clearly said Le Tres Bon but the front room looked like a little boutique store. After I stuck my head in to double check, the waiter proceeded to take us through to the dining room and seated us in a cute room filled with French themed pictures.

Entree~ The entrees are a wonderful introduction to your dining experience. They have specifically selected and prepared to stimulate your palate, in tune with the season and as an invitation into the world of genuine French classique cuisine.

Carpaccio de poulpe (octopus carpaccio),fresh fennel and oranges. Slivers of tenderly cooked octopus dressed in invigorating summer flavours; fresh fennel and orange segments. Drizzled with olive oil and freshly squeezed lemon juice ($25.00). This was so good, thinly sliced octopus with olive oil and was really well complimented by the sweet orange segments.

Terrine de campagne (traditional terrine). Christophe’s terrine is a blend of pork, duck and veal; marinated in white wine and Cognac with a unique combination of herbs and spices. Served with sour dough bread and a petite salad ($19.00). The terrine was a mix of meaty flavours and went really well with the sour dough bread.

Plats chauds (Mains)~ The main dishes offer you tradition, the sort of food which takes time to prepare. Ingredients are marinated overnight, summer all dau on the corner of the stove. Specific stocks are made in house to enhance these dishes and their sauces. Main courses are served with traditional Alsacienne spatzle and seasonal vegetables.

Carbonnade de boeuf à la bièr (beef and beer carbonade). Prime beef is slow cooked aromatic garniture, beer and brown sugar. This is a classic dish from the north of France- Pas de Calais ($32.00). The beef was very tender but the sauce didn’t have a strong flavour. The ‘alsacienne spatzle’ was very bizzare to eat, I couldn’t tell exactly what it was, it felt like the pasta that gets stuck at the bottom of the pan. The vegetables were nice and soft but still retained their flavour.

Fricassée de lapin à la moutarde (wild rabbit fricassée and French mustard). Wild rabbit marinated and slow cooked in a white wine and stock. Finished with a delicate cream and French mustard sauce ($34.00). The rabbit had a subtle mustard sauce. I’ve never eaten rabbit before (knowingly at least) but it has very small bones and texture like chicken. My experienced rabbit eater friend said it was a tad over cooked.

Desserts~ In contrast to the mains which are hearty dishes, desserts are light to round off your meal and your gastronomic experience, for epicurean discovery and pleasure!($15.00)

That’s right, we chose three desserts between the two of us and we finished every last bit!

Crème brûlée au chocolat blanc (crème brûlée  and white chocolate) No gelatine or powders in this brûlée . You’ll enjoy the marriage of the smooth cream and white chocolate against the caramelised toffee crust. No gelatine you say? I was most excited to try this. This was really good, it had a nice toffee crust with a really smooth  custard but I couldn’t taste the white chocolate.

Crêpe Suzette (orange crêpes). The famous crêpe from Normandy region. Delicious butter crêpes are drenched in thick syrup made from caramalised fresh orange zest and Grand Marnier. I’m not the biggest fan of crepes or orange in my dessert, so it came as a complete surprise that this delicious warm crêpe was my favourite dessert (and definitely the sweetest) of the night .

Marquise au chocolat noir (dark chocolate Marquise). A Marquise is a delicate chilled chocolate dessert- halfway between a mousse and a parfait. Served with a perfumed bergamot creme anglaise. This had a very mousse-y texture with a very strong dark chocolate taste. A must for all the chocolate lovers out there.

Although I found the main courses a little underwhelming, I did really enjoy my entree and all three desserts. I did feel bad for not ordering the French cliché dishes like snails or foie gras but maybe next time. I would love to come again and try more desserts. 

Venue: Le Très Bon Café Restaurant 

Phone: (02) 6238 0662

Address: 40 Malbon Street, Bungendore, NSW 2621


Entertainment card (11/12): Yes! The offer is a main course for a main course, double check your bill as they thought the deal was an entree for an entree.

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