Ooh La La
Ooh La La is a post-work and post-dinner open-air hideout from C’est Bon owners Andy Ashby, and Steven and Jane Wilson. It’s a place of appellation oysters and rosé during the day; and duck liver parfait eclairs eased down by bottles (magnums, if you like) of vintage champagne once the sun goes down and the festoon lights take over.
The JDA Co-designed space is not much more than a poky timber deck open to the elements atop C’est Bon, set back from the Shop Row facade with all-weather furniture and a handsome craned-in container bar. It also boasts views unlike anywhere else in Brisbane. To the west, Stanley Street’s rundown heritage transforms into the enormous Mater and Queensland Children’s Hospital complexes. In the east is the Morrison Hotel and then the freeway and then the lights of the Gabba. Swinging around towards the north, there’s the white stucco Holy Trinity Anglican church high on the hill and then the Princess Theatre.
Diners at C’est Bon can head up to the roof for DJs and cocktails, then return downstairs for their reservation, or vice versa. But if you want to stay put, there’s an easy-breezy drinks list, and a snazzy food menu by chef Ashby. You might eat twice-baked soufflé with artichoke, truffle and fromage; barbequed kingfish with sorrel, buttermilk and cafe de Paris butter; and an Angus tartare with tomato, cured yolk and tendon. There are also caviar, bread, fromage and charcuterie selections, and a platter that throws together oysters, local spanner crab, nduja buttered prawns, kingfish and blini caviar sets.
Drinks mix French, small-producer Australian and Queensland wines with a clutch of signature cocktails – there’s the Saint-Germain-des-Prés that throws together gin, cucumber and elderflower, and a Tasmanian Pinot Negroni, which has Forty Spotted pinot noir gin mixed with Campari and vermouth. C’est Bon’s not insignificant cellar list, which runs to around 300 bottles, is available if you really want to shoot for the stars (there’s no ceiling, so go for it).