The French Exit Restaurant

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The French Exit Restaurant A French Bistrot by .hospitality

Seasonal holiday hours. Please visit our website to make a booking. 💙
23/10/2026

Seasonal holiday hours. Please visit our website to make a booking. 💙

Free-range Bannockburn chicken brined and slow-roasted over charcoal in the Josper until tender and crisp. The sauce bri...
22/10/2026

Free-range Bannockburn chicken brined and slow-roasted over charcoal in the Josper until tender and crisp. The sauce brings it all together, a rich demi-glace lifted with sherry, cream, and tarragon, balanced by sweetness from charred spring onions.

20/10/2026

A moment on the floor before service starts. Getting the tables set, the w**e lists ready, and the details sorted so the room flows effortlessly once the clock strikes open.

Snails roasted in the shell in a compound garlic and herb butter spiked with native saltbush, then brought straight to t...
15/10/2026

Snails roasted in the shell in a compound garlic and herb butter spiked with native saltbush, then brought straight to the table in the skillet. It’s one of those classic French bistrot dishes that makes the most sense when eaten simply. Snail first, then bread straight into the pan to soak up the butter.

Framed by the original heritage facade, the entrance offers a glimpse of the space in lights.
12/10/2026

Framed by the original heritage facade, the entrance offers a glimpse of the space in lights.

08/10/2026

We butterfly and debone King George whiting before roasting it hot and fast in the Josper oven so the flesh stays tender while the skin takes on the heat. Finished at the pass with a pour of lemon beurre blanc, made with white w**e, lemon, butter, and a touch of seaweed extract.

The Anyday Margarita, our fruity and spicy take on a staple. Olmeca Altos Plata tequila shaken with passionfruit and fre...
30/09/2026

The Anyday Margarita, our fruity and spicy take on a staple. Olmeca Altos Plata tequila shaken with passionfruit and fresh lime, backed by the heat of green poblano chilli.

Plates landing at the pass. A quick wipe of the rim, a final drizzle of sauce, and out into the room.
28/09/2026

Plates landing at the pass. A quick wipe of the rim, a final drizzle of sauce, and out into the room.

A glimpse inside Mary Street. Stained glass, dark timber, glossy finishes, and soft tan leather wrapped around the room....
24/09/2026

A glimpse inside Mary Street. Stained glass, dark timber, glossy finishes, and soft tan leather wrapped around the room. A setting to start your weekend early.

22/09/2026

Dry-aged Chauvel Wagyu ribeye on the bone, cooked hot and fast in the josper over charcoal, then rested and basted heavily with brown butter. It’s finished with a simple jus gras to let the quality of the beef stay front and centre.

Address

169 Mary Street
Brisbane, QLD
4000

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