A new French style steakhouse called Debutant begins trading at the former Cheek Fig and Lorenzo's Diner site on Thursday.
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Daniel Sherley, of Rookie Eatery and now Debutant, was putting the finishing touches on his second restaurant on the Keira Street dining strip in Wollongong on Thursday afternoon.
Mr Sherley said the phones were not yet working but the Debutant Dining website is up and running and he will be welcoming its first customers on Thursday from 4pm.
In making its grande ouverture Mr Sherley describes Debutant as a French style steakhouse boasting "a touch of the new wave, a filmic feel and a tour de force of well-prepared food".
The Debutant website describes it as a classic French bistro that collides with a modern Australian steakhouse.
And that its menu "is inspired by new wave French cuisine and modern Australian produce. Bringing together the best cuts of Australian beef and the meticulous attention to detail of french cookery".
As for the name. "It follows a similar theme to Rookie," Mr Sherley said.
After knocking out a wall near the entry Debutant is a little larger than Cheeky Fig.
There is a cocktail bar and the signature dish on Debutant's menu is very tender dry, aged meat.
Debutant menu:
- oysters & raw
- Freshly shucked to ordermignonette sauce
- Kingfish crème fraiche salmon Roe chives chervil
- appetizers & bread
- Warm dinner roll cultured butter
- Choux paste duck liver mousse port jelly chives
- Potato bilini crème friche smoked salmon roe
- entree
- Charcoal roasted mussels white wine herbs chorizo 500G
- + Frites
- Charcoal seared Tuna Nioise sauce
- Twice cooked Gruyere cheese souffle
- French toast crab chives salmon roe
- Prime steak Tartare
- + Frites
- pasta
- Prawn & Salmon Ravioli sorrel sauce
- Sweet potato Agnolotti jamon cream sage
main
all proteins are cooked over charcoal in our mibrasa oven
Poisson du jour
Market fresh fish brown butter sauce gribiche - Confit di Canard
Duck Maryland cassoulet of seasonal beans and root vegetables
Le Poussin
Charcoal roasted half chicken paris mash tarragon butter
- du boeuf
- Steak Frites - Beef fillet frites peppercorn cognac cream sauce
- Pasture fed Rib eye - 50 day dry aged 350g
- Rangers valley angus prime rib MBS4 - 70 day dry aged 1.5kg
- Rangers Valley Angus tbone MBS4 - 80 day dry aged 1.2kg
- Rangers Valley wagyu rump cap MBS9+ - 21 + day dry aged 250g
- Sauces and condiments complimentary - Café di paris, Bernaise, peppercorn cognac cream, Dijon mustard
- sides
- French salad shallot dressing
- Frites cooked in beef fat
- Green beans w/ almonds and tarragon butter - Charcoal Roasted Broccolini - w/ lemon breadcrumbs and parmesan
- dessert
- Tarte au Citron
- Vanilla crème caramel
- Profiteroles w/ custard warm chocolate
- Strawberry Mille Feuille
- cheese
- Triple Cream, Blue, Gruyere - served w/ toasted fruit loaf and seasonal fruit
- grande banquette
- Minimum 4 people
Bread butterOysters mignonettePotato bilini salmon roe chivesChoux paste duck liver mousee port jellyTuna Nioise saucePrawn and salmon Ravioli sorrel sauceDry aged roasted duck breast honey glazeRangers valley prime rib dry aged 80 daysFrites / French saladCrème caramelProfiteroles custard and warm chocolate
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Greg Ellis
Almost four decades in electronic, print and digital media. A writer, presenter, emcee, photographer and videographer with degrees in business management, marketing and human resources and tertiary qualifications in photography.
Almost four decades in electronic, print and digital media. A writer, presenter, emcee, photographer and videographer with degrees in business management, marketing and human resources and tertiary qualifications in photography.
