French Saloon

French Saloon French Saloon Wine Bar and small plates Climb the narrow flight of stairs up from the red brick lane to enter the saloon.
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A room that is at once spacious, open and rambling, one side lined by a wall of windows, the other a splendid bar of long fluted zinc; counterpoint to the perfectly proportioned, intimate beauty of its little brother downstairs. Spanning the late 1800’s and early 1900’s, French Saloon borrows from the decadence and familiarity of the Parisian bar & bistro, while finding common ground with the enjo

yment of raucous company and a sense of mischief. Start with Champagne and caviar at the bar, progress with steak tartare and bottles of Burgundy. A dining room to some, a bar for well-made cocktails and snacks for others – above all, a room for good fun and a party. Salon de Thè
Secluded from the more boisterous Saloon Bar next door, the Salon de Thè is a refined, handsome first floor private dining room. From a corner vantage overlooking Hardware Lane, long iron-framed windows flood the space with natural light. Weathered, original floorboards, elegant wall panelling and a delicate, cut glass chandelier contrast against a magnificent timber table set with bentwood chairs.

Pan fried Murray cod on a bed of cabbage and roasted hazelnut, finished with a seaweed and caviar beurre blanc sauce. Ou...
08/09/2026

Pan fried Murray cod on a bed of cabbage and roasted hazelnut, finished with a seaweed and caviar beurre blanc sauce. Our current fish du jour.

A celebration of spring. A salad of blue swimmer crab, globe artichoke, crab shell sauce and ΚΗΠΟΣ olive oil.
02/09/2026

A celebration of spring. A salad of blue swimmer crab, globe artichoke, crab shell sauce and ΚΗΠΟΣ olive oil.

Chicken liver parfait, topped with a delicate jelly made from Muscat de Beaumes-de-Venise, served with cumquat and toast...
21/08/2026

Chicken liver parfait, topped with a delicate jelly made from Muscat de Beaumes-de-Venise, served with cumquat and toasted pain au lait.

Lightly cured Spanish mackerel (Yeppoon, QLD), globe artichoke, blood orange, tarragon.
12/08/2026

Lightly cured Spanish mackerel (Yeppoon, QLD), globe artichoke, blood orange, tarragon.

Pan-Fried Murray Cod served with a Prawn, Leek, and Smoked Eel Pie. Our current market fish here at French Saloon.
06/08/2026

Pan-Fried Murray Cod served with a Prawn, Leek, and Smoked Eel Pie. Our current market fish here at French Saloon.

Although we used cutlery to shoot this, the kitchen enthusiastically suggested otherwise. The Comté gougère is a Saloon ...
29/07/2026

Although we used cutlery to shoot this, the kitchen enthusiastically suggested otherwise. The Comté gougère is a Saloon staple and uses a matured 24 month Comté from Spring Street Grocer's coveted Cheese Cellar.

23/07/2026

New market fish at French Saloon introduced here by chef Luke Fraser. This one is quite something! Pan Roasted Murray Cod with Prawn, Leek & Smoked Eel Pie.

Soupe à l’oignon gratinée - French onion soup. A process that takes 4-5 days and we only do it twice a year. Deeply cara...
16/07/2026

Soupe à l’oignon gratinée - French onion soup. A process that takes 4-5 days and we only do it twice a year. Deeply caramelised onions, a rich beef stock, counter balanced with pommeau (apple brandy) and apple cider
Topped with Cobb Lane sour dough baguette and Gruyère cheese. “Baked in the oven until golden, bubbling cauldron of nourishment” - chef Luke.

Quincskey Sour ~ Using the poaching liquid from the tarte du jour to enhance this quince forward take on a whiskey sour ...
01/07/2026

Quincskey Sour ~ Using the poaching liquid from the tarte du jour to enhance this quince forward take on a whiskey sour with rye whiskey, French quince liqueur, byrrh quinquina, lemon, vegan wonderfoam. Our current seasonal sour.

19/06/2026

Luke very quickly explains our current market fish at the Saloon. Pan roasted murray cod, pickled mussels, vadouvan créme, apple.

Long lunches at the Saloon.
10/06/2026

Long lunches at the Saloon.

Yellow belly flounder, sauce américaine. Flounder is trimmed and skinned, then with dusted spring onion powder. Sauce am...
04/06/2026

Yellow belly flounder, sauce américaine. Flounder is trimmed and skinned, then with dusted spring onion powder. Sauce américaine is made from crayfish shells, brandy, tomato then thickened with butter and finished with lemon. Available as a whole or half fish.

Address

First Floor, 46 Hardware Lane
Melbourne, VIC
3000

Opening Hours

Tuesday 5:30pm - 11pm
Wednesday 5:30pm - 11pm
Thursday 12pm - 11pm
Friday 12pm - 11pm
Saturday 5pm - 11pm

Website

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