Bécasse, Sydney – November 2009
About Bécasse
Bécasse opened in 2001 on Albion St, Surry Hills, and then moved its new premises on Clarences St in Sydney’s CBD in 2005. According to their website,
“Bécasse has developed and evolved into one of the Sydney’s premier dining spaces, with it’s modern French cuisine and professional, friendly service with one of the cities finest cellars. Justin and Georgia’ North’s motivation is to continue to evolve their establishment into one of Australia’s finest restaurants. The driving force behind the menus is the extremely high quality of the ingredients sourced by the kitchen, with strong depth of classic technique, and well seasoned balanced flavour.”
Bécasse was awarded two chef’s hats 2009, Good Food Guide.
About the Chef Justin North
Heralding from New Zealand, Justin North began his cooking career early, winning the many awards, including the New Zealand Apprentice Chef of the Year.
He then moved to Sydney and has worked at Gekko Restaurant, Brassiere Cassis. Justin then moved to England and at 22 he was Raymond Blanc’s youngest ever 2nd Sous chef at Le Manoir aux Quat’ Saisons. In Paris, Justin worked at both the 3 Michelin Starred Pierre Gagnaire and Guy Savoy-a real.
Upon returning to Sydney, Justin then re-joined Liam Tomlin back in Sydney as Sous Chef at Banc Restaurant. After 2 years at Banc, Justin opened his own restaurant Bécasse in Surry Hills with his wife Georgia North.
Menus
From the Bécasse website:
“When it comes to writing the menus and choosing the ingredients for Bécasse our philosophy is very simple. We choose only the freshest of ingredients allowing the seasons to advise our selections. We strongly believe in starting the food preparation each day from scratch, we begin at the fish markets where we gather our inspiration for the day’s menus. The chefs at Bécasse will only choose the freshest, most vibrant fish on offer, and will not be influenced by trends and fads.
Download their menus here Becasse Menus
Reviews
The Experience by real people for real people:
“The feeling of Bécasse is romantic and special. The food was lovely and the service was good. They have a great selection of wines also. The only thing I can say is that the bathroom while being very clean and fresh was up stairs and after a few glasses of wine over dinner in high heels I am wishing it was on the first floor”
“The best dessert I have had in a while was from Becasse – it was eton mess.”
“Perfection! Heaven on a plate. Slick and professional staff coupled with some of the best food eaten to date. This is a must do restaurant.”
“I will definitely go back for the black truffle degustation soon.”
Website
Address
204 Clarence Street,
Sydney 2000
Telephone: +61 (0)2 9283 3440
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