Philippe Mouchel trotted around the globe before settling in Australia, and we're lucky to have him. He's lived here for two decades, and now found a restaurant that really feels like home, too. The modern layout of Mouchel's new Press Club Group bistro brings the kitchen, and chef, confidently into view. Watch him arranging tender grilled octopus among white beans, or fluffy potato blinis over chilled salmon rillettes. The centrepiece red rotisserie delivers signature mains, such as a generous serving of half an organic Milawa chicken. For garnitures, try his bowl of creamy peas. Beyond the rotisserie, tradition rules: textbook bearnaise and French fries accompany sirloin steak, while ratatouille counterpoints king salmon. Mouchel's desserts are classics: French-style crepes (with saffron custard)? Oui. Creme brulee flamed at your table. Naturellement. The food may be more accessible than it was in his days with mentor Paul Bocuse, but the execution remains all class.

Open Daily 6pm–late; Sun–Fri noon–3pm
Typical prices E $20 M $40 D $17
Cards DC AE MC V Eftpos
Wine Solid list particularly highlights French and Australian wines; long 'by the glass' list; enomatic offerings
Owner Press Club Group
Chef Philippe Mouchel
Seats 90; private room; bar

And … Mouchel's recent cookbook, More Than French, is well tailored for home cooks.