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Collection: Bellevue Cottage by Antoine

55 Leichhardt Street, Glebe NSW, Australia
Bellevue Cottage by Antoine takes you on a culinary journey from Antoine Moscovitz’ French heritage to the heart of Sydney’s Blackwattle Bay. Originally from Paris, Antoine has an impressive culinary background that includes cooking under world-renowned chef Alain Ducasse and being appointed private chef to the House of Roederer Cristal Champagne. Antoine has also worked a little closer to home at Salt restaurant with Luke Mangan and Bather’s Pavilion at Balmoral Beach with Serge Dansereau. The menu showcases Chef Antoine’s refined techniques using his international background. Antoine has a hands on approach to selecting his produce and meeting with his suppliers to ensure quality produce enters his menu. Through seasonal goods and an array of proteins cured in-house, the dishes are fully constructed, including the pork and chicken liver terrine, confit smoked pork belly and succulent braised beef cheeks.

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