This old friend is not quite as you remember it. Say goodbye to Claude’s infamous curtained windows and locked door, and hello to a casual space with friendly service and a cracking menu that won’t break the budget.
Was that a gasp? Don’t worry, Claude’s fine dining lives on (upstairs) in all of its glory where loyalists can continue to graze through a five or eight course tasting menu of Chui Lee Luk’s flawless creations.
Meanwhile, downstairs has been reimagined by interior architect Pascale Gomes-McNabb (think Bentley Bar, Cumulus Inc and Cutler & Co) where bold colours meet sharp lines, and contemporary lighting hangs from the ceiling. Get comfortable at the stainless steel bar or nab a table along the angular mirrored wall while revelling in classy finishes like cut crystal and imported Italian cutlery.
Take your time perusing the well-tuned wine list before diving into bar snacks like Moonlight Flat rock oysters and house-made pickles. Moving on, find entrées like cured kingfish with fennel and sea urchin, and Claude’s iconic soufflé a la Suissesse. Still hungry? Go for mains of Suffolk lamb belly with fish fragrant artichoke and delicate ocean trout with saltbush and palm heart. To finish, order a sticky and savor every last delicious mouthful of the lemon, milk ice and muscovado dessert.
Reacquaint yourself with Woollahra’s sweetheart and fall in love all over again.