Containing a bistro, boulangerie (bakery) and traiteur (deli) all in one, Loulou makes it clear there’s a vast world of French cuisine beyond the cream and sauce-heavy stereotypes of Gallic cooking.
From breakfast right through to dinner, head chef Ned Parker (who’s resume includes stints at Michelin-starred restaurants including The Ledbury in London and Daniel Berlin in Sweden) serves a menu of unapologetically French fare, and employs techniques and classic recipes from various regions of France executed with local produce.
For breakfast, choices recall the classics you’d find in a Parisian hotel: croissants, a croque monsieur, eggs Florentine and a decadent omelet filled with spanner crab and Gruyere cheese. Later, it’s Sydney rock oysters with a tart mignonette, salade niçoise updated with Tasmanian octopus and hand-cut steak tartare. Both menus are complemented by St Ali coffee, breakfast cocktails and a wine list by sommelier Shun Eto (ex-Icebergs Dining Room and Bar) spanning Champagne, Burgundy and beyond.
Over in the traiteur, a cold section offers fresh salads and home-style meals such as ratatouille and summer cassoulet. You can also pick up charcuterie, rotisserie chickens, condiments and cook-at-home sausages to be enjoyed in nearby Wendy Whiteley garden or once you get home.
The boulangerie bakes four times a day, meaning a constant supply of fresh bread – even on your way home from work. Pain au levain (sourdough) is used to make classic baguettes, miche loaves and weekend specials such as fruit and muesli sourdough. Viennoiseries include savoury danishes, kouign-amanns (a light, flaky pastry), croissants and pain au chocolat.
With its mosaic-tiled arches, brass fittings and Parisian cafe-style chairs and tables, Loulou effortlessly recreates French ambience in a quintessential harbourside location.