|Bar-Roque Grill’s chef-owner, Stephane Istel, is former executive chef of db Moderne|
|The interior of Bar-Roque|
|The semi-private salon|
|Try Istel’s house-smoked meats and home-pickled vegetables here: Charcuterie, cured meats and house made terrine|
|Char-grilled octopus salad with confit of tomatoes and almond chips in ruddy-coloured Romesco coulis|
|Tart flambee: classic flavour (front), snails and bacon (rear)|
|Mixed rotisserie platter features grilled chicken plus a meats galore of lamb leg and various cuts of Kurobuta ham|
|NZ little neck clam with garlic pork sausages, mushrooms, spinach and parsley|
|Don’t miss this side dish: ravioles “royan”|
|Banana and Nutella tart flambee|
With Millar running the floor and Istel cooking up a storm in the kitchen, Bar-Roque is set to be the hottest table in this part of town. Reservations are highly recommended.
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Please note that the reviews published in this blog are sometimes hosted. I am under no obligation to review every restaurant I’ve visited. If I do, the reviews are 100% my own.