The French Exit Restaurant

The French Exit Restaurant A French Bistrot by .hospitality

Our Anyday Dirty Martini built around smoked gordal olives. Cold-smoked low and slow, then incorporated into both the br...
08/06/2026

Our Anyday Dirty Martini built around smoked gordal olives. Cold-smoked low and slow, then incorporated into both the brine and the garnish. Anyday Vodka is washed with olive oil for added silkiness, while our vermouth blend combines dry vermouths and sherry. Served ice cold from the freezer, it’s savoury, olive-forward and exactly what a dirty martini should be.

Roasted heirloom tomato, stuffed and finished with tomato beurre blanc. Ox heart tomatoes, hollowed and slow-roasted unt...
07/06/2026

Roasted heirloom tomato, stuffed and finished with tomato beurre blanc. Ox heart tomatoes, hollowed and slow-roasted until softened at the edges, filled with couscous, roast almonds, confit peppers and a touch of miso. The scooped tomato flesh is reduced to form a light beurre blanc-style sauce that pools and glosses the plate.

03/06/2026

Escargots, served hot in the shell with garlic parsley butter and fried saltbush. The snails are roasted in a compound butter of garlic, herbs and saltbush, then brought to the table in the skillet while the butter is still bubbling. It’s one of those classic French bistro dishes that makes the most sense when eaten simply: snail first, then bread straight into the pan.

A room built in layers. It feels inherited rather than installed. Dark timber, leather banquettes, and stained glass par...
02/06/2026

A room built in layers. It feels inherited rather than installed. Dark timber, leather banquettes, and stained glass partitions stack almost like theatre.

Marcel, Burn it Down startes with pineapple granita folded through Rhum Clément Blanc, lime, then whip-shaken into a fro...
24/05/2026

Marcel, Burn it Down startes with pineapple granita folded through Rhum Clément Blanc, lime, then whip-shaken into a frozen glass so the structure holds but never settles.

Angus hanger from Stockyard, grilled whole over charcoal in the Josper until medium, carved thick, rested properly. Serv...
21/05/2026

Angus hanger from Stockyard, grilled whole over charcoal in the Josper until medium, carved thick, rested properly. Served with fries for dragging through béarnaise spiked with tarragon, or sauce au poivre.

Here the detail work does the heavy lifting. Marble tabletops with soft veining, bentwood chairs, small shaded lamps, ea...
19/05/2026

Here the detail work does the heavy lifting. Marble tabletops with soft veining, bentwood chairs, small shaded lamps, each element scaled down, but precise. The leather reads warm, the light reads low, and the stained glass breaks the room into fragments without closing it off.

17/05/2026

Built from two familiar forms, the profiterole and the Paris-Brest but stripped back to what matters. Choux is baked until properly dry and crisp, holding structure rather than collapsing under filling. Inside, a whipped hazelnut ganache and praline bring depth without excess sweetness. It’s more toasted, more bitter, more grounded than the classic versions tend to be. Finished at the table with warm gianduja sauce over cold vanilla ice cream, so it lands in contrast: hot and cold, soft and crisp, restrained and indulgent at once. Watch it over and over, then come in and try it yourself.

Address

169 Mary Street
Brisbane, QLD
4000

Website

Alerts

Be the first to know and let us send you an email when The French Exit Restaurant posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to The French Exit Restaurant:

Shortcuts

Share

Category