Smith St Bistrot

Smith St Bistrot Restaurant
(2)

Viennoise: a term borrowed from Vienna, describing a crumb finished until crisp and golden under heat. Our crumb is made...
20/09/2026

Viennoise: a term borrowed from Vienna, describing a crumb finished until crisp and golden under heat. Our crumb is made from brioche and gruyère, over blue eye Travella, with celeriac and a ch*****ne velouté.

Morue gratiné viennoise is on the menu now.

We're open as usual over the Grand Final Weekend. Same hours, same table, same reason to come in. Our Prix Fixe lunch is...
18/09/2026

We're open as usual over the Grand Final Weekend.

Same hours, same table, same reason to come in. Our Prix Fixe lunch is running as usual — choose your fix from entrées, mains and desserts, $55 per person. Bookings can be made via the link in comments.

End of year has a way of needing its own room. La Vie en Rose seats up to 52, fully private — art deco details, hand-pai...
17/09/2026

End of year has a way of needing its own room. La Vie en Rose seats up to 52, fully private — art deco details, hand-painted murals, ornate mirrors, antiques sourced to feel like they've always been there. The kind of space that doesn't mind a long lunch running late.

Enquire with our team about booking out this space. Link in comments.

We didn't design these custom booths for a quick bite. Sink in, order another glass, let the evening unfurl, etc.
16/09/2026

We didn't design these custom booths for a quick bite. Sink in, order another glass, let the evening unfurl, etc.

Roulade de betterave. Pickled beetroot layered and rolled in the traditional roulade technique, then sliced to reveal th...
15/09/2026

Roulade de betterave. Pickled beetroot layered and rolled in the traditional roulade technique, then sliced to reveal the spiral, with horseradish cream, sunflower seeds and dill.

Bring the bottle you've been saving an excuse for. BYO Wednesdays are here — $25 corkage, à la carte or dégustation du c...
10/09/2026

Bring the bottle you've been saving an excuse for. BYO Wednesdays are here — $25 corkage, à la carte or dégustation du chef. See you Wednesday.

A decent pour and a seat at the bar.
10/09/2026

A decent pour and a seat at the bar.

Cabbage doesn't often get top billing, but this one should. Smoked, charred at the edges, anchovy vinaigrette cutting th...
08/09/2026

Cabbage doesn't often get top billing, but this one should. Smoked, charred at the edges, anchovy vinaigrette cutting through. On the menu now.

Plat du Jour | $45 for a French classic and paired glass of w**e.This month’s regional dish is a slow-cooked lamb should...
07/09/2026

Plat du Jour | $45 for a French classic and paired glass of w**e.

This month’s regional dish is a slow-cooked lamb shoulder braised with tomato, apricots and ras el hanout – a fragrant blend of cinnamon, coriander, cumin, cardamom, turmeric, fennel, cayenne and cloves. Served over fluffy couscous.

Available every Tuesday in September from 6pm. Reserve your table via the link in comments.

Escargots de Bourgogne is about as classic as French cooking gets — snails braised then finished in a Pernod garlic butt...
03/09/2026

Escargots de Bourgogne is about as classic as French cooking gets — snails braised then finished in a Pernod garlic butter, alongside a parsley purée and confit fennel.

Served with charred baguette for the butter you won't want to leave behind.

Start off Father's Day with our chicken liver parfait on croute. Take a peek at the rest of the menu, and book a table v...
01/09/2026

Start off Father's Day with our chicken liver parfait on croute.

Take a peek at the rest of the menu, and book a table via the link in comments.

Up the spiral staircase, overlooking the dining room below is the Mezzanine. Built for small groups, private enough to f...
31/08/2026

Up the spiral staircase, overlooking the dining room below is the Mezzanine. Built for small groups, private enough to feel like your own space.

Enquire with our team about the Mezzanine via the link in comments.

What we're pouring is built around what's coming from the kitchen.
27/08/2026

What we're pouring is built around what's coming from the kitchen.

Crème caramel's been on French tables for centuries, though its roots go back further still — versions of custard set ov...
26/08/2026

Crème caramel's been on French tables for centuries, though its roots go back further still — versions of custard set over caramelised sugar appear across medieval European cooking before the French made it their own.

Ours is the classic: set custard, caramel syrup. Order yours today.

Poulpe, burnt butter vinaigrette, harissa. On the Father's Day menu. Bookings via the link in comments.
21/08/2026

Poulpe, burnt butter vinaigrette, harissa. On the Father's Day menu.

Bookings via the link in comments.

Humpty Doo barramundi, up from the Northern Territory, pan-fried and finished with Montpellier butter — the classical gr...
20/08/2026

Humpty Doo barramundi, up from the Northern Territory, pan-fried and finished with Montpellier butter — the classical green compound butter, built here with spinach, watercress, dijon and pickled shallot. Sautéed clams, rainbow chard, a lemon myrtle pickle to cut through it all.

Sauce Robert is one of the classical sauces — pork jus, onion, garlic, shallots, herbs, and seeded mustard, worked into ...
18/08/2026

Sauce Robert is one of the classical sauces — pork jus, onion, garlic, shallots, herbs, and seeded mustard, worked into a demi-glace until it has enough bite to stand up to grilled pork. It's centuries old and it's still right. Ours sits alongside the cou de cochon grillé, with freekeh and buttered leeks.

We're open for lunch Friday to Sunday from midday. The same kitchen, the same menu, just with better light through the w...
15/08/2026

We're open for lunch Friday to Sunday from midday.

The same kitchen, the same menu, just with better light through the windows. Reserve your table.

We're serving up a share-style feast this Father's Day. Book a table for Papa and enjoy an afternoon that runs a little ...
13/08/2026

We're serving up a share-style feast this Father's Day. Book a table for Papa and enjoy an afternoon that runs a little longer than planned. Bookings via the link in comments.

Roasted Pure Black Wagyu rump cap, red w**e sauce - on the menu this Father's Day. Book papa a table now via the link in...
12/08/2026

Roasted Pure Black Wagyu rump cap, red w**e sauce - on the menu this Father's Day.

Book papa a table now via the link in comments.

Address

300 Smith Street
Collingwood, VIC
3066

Opening Hours

Monday 5:30pm - 10:30pm
Tuesday 5:30pm - 10:30pm
Wednesday 5:30pm - 10:30pm
Thursday 5:30pm - 10:30pm
Friday 12pm - 12am
Saturday 12pm - 12am
Sunday 12pm - 4pm

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