Bisou Bisou (which means "kiss kiss” in French) is an elegant brasserie in the foyer of the Hotel X. It’s a nostalgic ode to the casual diners of Paris, with a glamorous interior by AZB Creative 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 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. The pièce de résistance is an unbelievably juicy roast chicken that spins lazily on the freestanding rotisserie for guests to admire.
There are plenty of French icons, including pommes aligo (silky potato puree with melted cheese), steak tartare and steak frites with cafe de Paris butter. Remixed Gallic standards might include bouillabaisse starring Queensland seafood; cod beignets served with saffron mayonnaise; and escargot enhanced with the addition of bone marrow, served with parsley and shallots on toast.
There’s also an oyster and caviar bar (with premium wild scampi caviar from Western Australia), and a cheese trolley with more than 25 French and Australian cheeses.
The 200-strong wine list – which includes many rare and vintage wines bottles – is backed by a clutch of experimental cocktails. You might find a Lemonade Daiquiri served with a scoop of makrut lime sorbet; a Strawberry Croissant Old Fashioned stirred with croissant-infused whiskey; 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. Start your day with a croque monsieur or madame, or Lyonnaise sausage and eggs. For a luxe option, there’s a tin of oscietra caviar served with soft boiled eggs and a warm blini.