Bisou Bisou

Bisou Bisou (French for "kiss kiss") is a brasserie in the foyer of the Hotel X. It's an ode to the casual diners of Paris. The elegant interior is nostalgic, with a glamorous modern edge that complements the hotel it's housed in.

Perch at the aperitivo bar, flanked by rows of long, high tables and plush red-velvet and leather stools beneath pendant lights, or settle into the main dining room – with cosy booths, marble-topped tables and a white-washed brick feature wall – for classic French fare with some local twists.

The menu has been developed by executive chef Jake Nicolson and head chef Anthony Donaldson, who worked together at Michelin-starred London restaurant The Ledbury. Together, they’re honouring classic French flavours while breathing new life into the cuisine.

Lighter dishes, such as Moreton Bay oysters with mignonette and cured king salmon with buttermilk and dill oil, lead to heartier options such as the suckling pork cassoulet, duck breast with caramelised witlof and golden raisins, and the restaurant’s pièce de résistance: an unbelievably juicy roast chicken that spins lazily on the freestanding rotisserie for guests to admire.

There are plenty of French icons, including pommes aligot (silky potato puree with melted cheese), steak tartare, and steak frites with cafe de Paris butter. Plus Gallic standards, remixed – including bouillabaisse packed with Queensland seafood; cod beignets served with saffron mayonnaise; and escargot, rebooted here with the addition of bone marrow, and served with parsley and shallots on toast.

There’s also an oyster and caviar bar (with premium wild scampi caviar from Western Australia going for $220), and a cheese trolley with more than 25 French and Australian cheeses.

The 200-strong wine list (including rare and vintage wines) is backed by an experimental cocktail list (including a Lemonade Daiquiri served with a scoop of kaffir lime sorbet; a Strawberry Croissant Old Fashioned made with croissant infused whiskey; an After Dinner Mint made with cognac, mint and chocolate; and a Banoffee Fizz made with rum, banana, lemon, cold press coffee, egg whites and soda).

The all-day restaurant is also open for breakfast – so you can start your day with a croque monsieur or madame, or Lyonnaise sausage and eggs. Or go luxe with a tin of oscietra caviar served with soft boiled eggs and warm blini.

Updated: May 19th, 2021

We do not seek or accept payment from the cafes, restaurants, bars and shops listed in the Directory – inclusion is at our discretion. Venue profiles are written by independent freelancers paid by Broadsheet.