Creperie Suzette’s food menu consists of 14 crepes and galettes, nothing more. There are seven savoury galettes and seven sweet crepes, with buckwheat flour, Pepe Saya butter, free-range eggs and hand-harvested sea salt making up the core batter ingredients.

The owners, Bob and Ruth Magid, are motivated by a passion for French cuisine. "Their vision was to turn the shopfront into an intimate space for the local community," says general manager Dylan Cole.

The fit-out is the work of Sydney-based stylist Sibella Court, whose portfolio includes Cronulla’s Old Joe’s, Palmer & Co and The Beresford. Creperie Suzette’s design is raw and unpolished. “Our tiles were pulled out from an old building in Byron Bay,” says Cole. “They’re quite weathered and are a great design feature.” The original brick walls have been stripped back to create a rustic aesthetic referencing The Rocks’ historic past.

The crepe griddles and the chefs cooking on them are products of France, as is the technique. The griddles have been imported from Brittany, from where crepes originate. Coffee beans are sourced not from France, but from Marrickville roaster Double Roasters. La Tasmanienne, a signature galette, is served with smoked Tasmanian salmon, capers, crème fraiche and fresh dill. La Biquette is a popular vegetarian option combining goat’s cheese, fresh pesto, vine-ripened tomatoes and rocket.

For something sweet try the traditional sucre et citron with fresh lemon juice and sugar, or the modern classic, Nutella banane served with Nutella and fresh sliced banana.

Creperie Suzette
35 Harrington Street, The Rocks
(02) 8220 9999

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