Bistrot Plume is an elegant eatery for diners who enjoy the finer things in life. The owners (Nathan and Kate Veach and chef Ashley Kinnersly-King) are well versed in hospitality – the Veaches are co-owners of Kilgour Street Grocer and Cafe, and also the Hot Chicken Project. Kinnersly-King previously cooked at Bistro at Banks on the Bellarine Peninsula.
As the restaurant’s name implies, the menu is French. Standout items include bugs with garlic and parsley butter, chicken-liver parfait and steak tartare. Research for the restaurant included many trips to Paris and provincial France to refine the simple, fresh, seasonal style. Most produce is sourced from Victoria and Tasmania, including greens from a permaculture producer less than a kilometre away from the restaurant.
Breakfast is served seven days a week. It includes Cartel Coffee, classic brunch cocktails and refined dishes such as lobster-brioche benedict and mushroom tart with confit garlic, thyme, hazelnuts and feta.
Black and teal accents and an unfinished brick wall give the otherwise light restaurant a moody finish. A hand-cranked Italian meat slicer sits behind the marble bar, in front of glass shelves stacked on bespoke brass poles. Large Renaissance-style food portraits by local photographer Cricket Saleh hang from the walls.
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