Luke Mangan’s first Melbourne restaurant in more than a decade, Bistrot Bisou, opens its doors on 31 May 2024.

Set on the corner of Flinders Lane and Spencer Street, the relaxed French bistro and bar will feature modern takes on classic French dishes and cocktails, with a sharp international wine list featuring French and Australian varietals.

Melbourne-born Mangan says he is excited to be back among the city’s bustling food scene and to continue his love affair with French cuisine, having trained under the acclaimed Michael Roux at Michelin-starred London restaurant, Waterside Inn.

“Melbourne has a real European feel to it – especially as we come into the cooler months – and French fare is having a moment, so I can’t wait to share my take with diners,” he said.

“We’ve created a thoughtful menu full of classics like steak frites, an incredible twice-baked gruyere souffle and apple tarte tatin, with modern twists. 

“Enjoying these in the stylish bar and dining room, with its leather banquette seats, marble benchtops, red leather bar stools, and gold touches, you’ll feel like you’ve taken a trip to Paris.”

Dishes will be cooked over the kitchen’s wood-fired grill, with slow-burning ironbark and hardwood charcoal used to add smoky flavours, while the team will also be smoking their own salmon and crafting house-made terrines from free-range, Victorian roosters.

Supporting Mangan will be Bistrot Bisou head chef Rory Kennedy, former co-owner of Northcote’s hatted Vex Dining.

Kennedy, whose CV also includes head chef at Bar Romantica, says the expansive open kitchen overlooking the restaurant is one of the reasons why he does what he does.

“There’s nothing better than seeing people smiling from ear to ear after they’ve enjoyed a great meal,” he said.

“To get that feedback in real time is priceless, while guests will be taken on a sensory experience from the comfort of their seats, as they see and smell their food being prepared on the wood-fired grill before they taste it.”

Stylish Bistrot Bisou cocktail list

Bistrot Bisou restaurant and bar manager Tim Davey has created a stylish and fun cocktail list, boasting eight martinis, including the Two-Sips Duke made with frozen Tanqueray No. 10 gin, Dolin dry vermouth and a lemon twist.

There is also Bistrot Bisou’s signature cocktail, the “Tomber dans les Pommes”, crafted with Plantation 3 Stars white rum, Pierre Ferrand dry curacao, Pineau des Charentes, Dubonnet and green apple, as well as a selection of French aperitifs like Pernod, Ricard and Absinthe Bourgeois.

A sharp, international wine list features Taittinger Champagne by the glass and a selection of French wines from Beaujolais, the Loire Valley and Burgundy, as well as from Victorian regions like Mornington Peninsula, Heywood and the Yarra Valley. 

“We’ll be offering a selection of wines on coravin, including a delicious Bordeaux perfect for these cold winter nights,” Davey says.

“The wine list will be a living and breathing document that evolves with the seasons and our menu.”

Bistrot Bisou is located on the corner of the newly-opened boutique Hotel Indigo Melbourne on Flinders.

Hotel general manager Joseph Simmons said the new restaurant and bar offering will deliver a welcoming and fun dining experience for hotel guests and Melbourne locals.

“It’s the perfect place to settle in for a happy hour cocktail or French wine, before you treat your tastebuds to our delicious menu,” he said.

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