The French Exit Restaurant

The French Exit Restaurant A French Bistrot by .hospitality

Originally crafted for French royal weddings, this is celebration pastry at its finest. The Croquembouche towers with pr...
08/09/2026

Originally crafted for French royal weddings, this is celebration pastry at its finest. The Croquembouche towers with profiteroles packed with vanilla crème pâtissière, finished with a glassy, hand-spun caramel. Pre-orders are available via our website.

Tables set deliberately close for a true Parisian bistrot hum, the clatter of cutlery, low conversation, a flicker of li...
04/09/2026

Tables set deliberately close for a true Parisian bistrot hum, the clatter of cutlery, low conversation, a flicker of light on glassware. It’s a room built for long lunches that drift into apéritif hour, a solitary steak frites at the bar with the paper, or a night that runs a bottle or two later than intended. Pass the Lillet Blanc, s’il vous plaît.

A quiet corner of the room with soft tan leather and warm lighting. Close enough to take in the dining room, but private...
25/08/2026

A quiet corner of the room with soft tan leather and warm lighting. Close enough to take in the dining room, but private enough to settle in for a bottle.

23/08/2026

Slow-caramelised onions, rich beef demi-glace and a deeply savoury broth, topped with crunchy croutons before a covering of Comté cheese. The kind of soup that warms you from the inside out.

The space in its purest form before the tables fill and the noise of service takes over. A room built for long meals, ex...
19/08/2026

The space in its purest form before the tables fill and the noise of service takes over. A room built for long meals, extra bread, and staying one glass longer than you planned.

Pâté de campagne, pickled prunes, sage. Pork and chicken liver terrine, wrapped in crépinette and pressed overnight. The...
17/08/2026

Pâté de campagne, pickled prunes, sage. Pork and chicken liver terrine, wrapped in crépinette and pressed overnight. The savoury richness of the terrine, balanced by the sweetness and acidity of prunes pickled in Cabernet Sauvignon vinegar and spice.

A glimpse of the dining room mid-service with Mark. Plates arriving, glasses topped up, and the low hum of people enjoyi...
16/08/2026

A glimpse of the dining room mid-service with Mark. Plates arriving, glasses topped up, and the low hum of people enjoying good company.

Parisian gnocchi with blue cheese cream, crispy artichoke, and dill. Fluffier and lighter than its Italian cousin, Paris...
13/08/2026

Parisian gnocchi with blue cheese cream, crispy artichoke, and dill. Fluffier and lighter than its Italian cousin, Parisian gnocchi swaps mashed potato for pâte à choux. We fortify ours with Ossau-Iraty cheese, blanch the dough, then pan-fry it until the exterior turns crisp while keeping the inside pillowy-soft. It’s served over an aerated cream of Bleu d’Auvergne and topped with crispy Jerusalem artichokes, fresh dill, and a dusting of charred leek allium.

Inside, the city disappears. Designed by Tamsin Johnson, the room settles you straight into a proper Parisian pace, glos...
10/08/2026

Inside, the city disappears. Designed by Tamsin Johnson, the room settles you straight into a proper Parisian pace, glossy walls, dark timber, soft tan leather, and buttercream tones framing an imported bar lined with stools. Tables sit close and the C*D hurries past the windows outside.

There’s an energy to an open kitchen in full flight, that unmistakable French bistro rhythm. It’s loud, warm, and entire...
06/08/2026

There’s an energy to an open kitchen in full flight, that unmistakable French bistro rhythm. It’s loud, warm, and entirely intentional, the sights, the smells, and the charm of a dining room.

Address

169 Mary Street
Brisbane, QLD
4000

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