Bistro Terroir

Bistro Terroir Bistro Terroir is your local French Bistro. Serving French classics, and w**es from Australia and France.
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Bass Strait scallops, seared hard over leeks braised in butter, finished with a light Muscadet emulsion.Second course of...
09/10/2026

Bass Strait scallops, seared hard over leeks braised in butter, finished with a light Muscadet emulsion.

Second course of the Loire menu, which opens today and runs to Friday 6 November. Four courses, $130 a head, whole table.

Book at https://bistroterroir.com.au

Taste of the Loire opens Friday.It starts with a crisp tartlet of smashed spring peas, mint and whipped goat cheese. The...
08/10/2026

Taste of the Loire opens Friday.

It starts with a crisp tartlet of smashed spring peas, mint and whipped goat cheese. Then the scallops, the lamb, the tarte Tatin. Four courses, whole table, $130 a head.

The pairing is $100. The whole menu is built around Loire w**e and it is a different meal without it. Friday 9 October to Friday 6 November. A surcharge of 10% applies on Sundays and 15% on public holidays.

Book at https://bistroterroir.com.au

Noël au Bistro. Your team's Christmas lunch, cooked by a French chef around the corner.Le Menu de Noël is $110 a head — ...
02/10/2026

Noël au Bistro. Your team's Christmas lunch, cooked by a French chef around the corner.

Le Menu de Noël is $110 a head — gougères on arrival, then a choice of three at every course, coffee or tea to finish. With La Formule Noël, three hours of Crémant, French white and red, Kronenbourg 1664 and soft drinks, it is $165 a head.

Wednesday 25 November to Sunday 20 December. Pay your deposit by Saturday 31 October and every guest gets a glass of sparkling on arrival.

Enquire: https://docs.google.com/forms/d/e/1FAIpQLScYkxGOYgptFK_YFWPMns3YJYCsNA626qwTpMS2tw2oV9oY-Q/viewform

Thursday 19 November. La Fête du Beaujolais Nouveau.The first bottles of the year are opened at one minute past midnight...
30/09/2026

Thursday 19 November. La Fête du Beaujolais Nouveau.

The first bottles of the year are opened at one minute past midnight that day, everywhere in the world at once. We open ours that night — a glass of Nouveau and saucisson brioché on arrival, live music through the room, then the November menu.

$150 a head. One night, sixty seats. Bookings are open now.

Book: https://www.sevenrooms.com/x3shejXr

Christmas functions open on Thursday.COQ is our private room — about thirty seats and a door you can close. Le Menu de N...
29/09/2026

Christmas functions open on Thursday.

COQ is our private room — about thirty seats and a door you can close. Le Menu de Noël is for teams of 10 to 30, from Wednesday 25 November to Sunday 20 December.

The full menu and prices are here Thursday morning. Thursdays and Fridays go first.

Ive been nominated for the French-Australian Excellence Awards. The public vote picks a finalist outright, so it genuine...
27/09/2026

Ive been nominated for the French-Australian Excellence Awards. The public vote picks a finalist outright, so it genuinely counts. Would you vote for me? Link is in the first comment.

It closes 19 October. Takes about thirty seconds. You put in your email, they send you a code, you click it, done. Look for my name, Matthew Carnell, Bistro Terroir.

Le Courrier Australien run it under the patronage of the French Embassy, and the ceremony is in Melbourne on 5 November. Fourteen nominees in my category. Some proper names among them.

If youve eaten with us, that plate was cooked by a kitchen that would be very chuffed. Thank you.

Lunch runs until half past two and nobody will move you on.Oysters with mignonette. Sher Wagyu tartare with confit yolk....
24/09/2026

Lunch runs until half past two and nobody will move you on.

Oysters with mignonette. Sher Wagyu tartare with confit yolk. Steak frites with café de Paris butter. Crème brûlée under a lid of caramel.

Lunch Thursday to Sunday, 12 to 2:30.

Book at https://bistroterroir.com.au

Butter, garlic, w**e. Not much has changed since I started.I trained with Stephen Mercer and Scott Pickett. then moved a...
23/09/2026

Butter, garlic, w**e. Not much has changed since I started.

I trained with Stephen Mercer and Scott Pickett. then moved across the world to Paris under Thierry Marx, I've cooked on Howe Street since 2018.

Dinner Wednesday to Sunday from 6. Lunch Thursday to Sunday from 12, and lunch runs until 2:30.

Book at https://bistroterroir.com.au

Our apprentice is in Shanghai this week, cooking for Australia.Zak Resuggan is competing in Cooking at WorldSkills 2026....
22/09/2026

Our apprentice is in Shanghai this week, cooking for Australia.

Zak Resuggan is competing in Cooking at WorldSkills 2026. It's the world championship for young tradespeople, with 1,400 competitors from more than 70 countries, 22 to 27 September.

He learned his trade on Howe Street, at our pass, one service at a time. Now he's cooking against the best young chefs in the world.

We couldn't be prouder. Allez, Zak.

Address

6 Howe Street
Daylesford, VIC
3460

Opening Hours

Wednesday 5pm - 11pm
Thursday 12pm - 11pm
Friday 12pm - 11pm
Saturday 12pm - 11pm
Sunday 12pm - 11pm

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