Small French Bar, Shop 3 154 Barkly Street, Footscray. Phone: 9687 8479
Stefan has his liquor licence now – so is able to proclaim happily: “I reckon we are a bar now!”
My understanding that he’ll have his delightful establishment doing dinners on Friday and Saturday nights in addition to the regular breakfast and lunch hours.
When he posts on Facebook details of a special Bastille Day dinner of three courses for $55, Consider The Sauce and friends leap at the opportunity with alacrity.
Our group ends up being of six, so we are allocated the long, tall table and the accompanying stools – about which we care not a jot.
We are very happy to be together and enjoying such a lovely meal, all agreeing that Small French Bar is a wonderful addition to Footscray, its affordable fare and homely vibe fitting right into the “food for the people” ethos that surrounds it.
To start we are served a glass apiece of kir royal and amuse bouche of salmon mousse slathered on baguette and …
… superbly fresh ‘n’ salty oysters.
I confess my exposure to French cooking is extremely limited and that feuillete d’escargots a la Provençale (snails and garlic butter pastry) is my very first exposure to snails as food.
What to think?
Hmmm … not bad, nice flavour, quite chewy.
More like mushies than the oyster facsimile I’d been anticipating.
I share my pastry with a dining companion who has ordered the assiette de charcuterie (cold meat plate).
Ahhh, this is more my go – very nice!
Only one of group orders the non-meat main – ratatouille Nicoise a la buche de chèvre (Mediterranean vegetables stew with melted goats cheese).
He’s happy with his lot and it does look a treat … I’d certainly be happy to eat this.
But … like the rest of us, I’m pretty much ecstatic about the boeuf Bourguignon of beef and ox tail stew in red wine (top photograph).
This has us all “ooohing” and “aaahing”.
It’s fabulous, sweet, rich, hearty and perfect!
Fondant au chocolat (chocolate self-saucing pudding) appears modest of portion but is more substantial than it looks, sublimely gooey and of very intense flavour.
Tarts aux pommes (crunchy apple tart) rounds out the menu options.
The verdict of one who goes this route?
See earlier post here.