Food
Award-winning Australian chef Laurent Deslandes applies his classical French training and the philosophy of the Gallic style of dining here, offering several entrées and main courses from a menu that changes every six weeks, and daily specials depending on the availability and quality of ingredients – there is always a vegetarian, beef, pork and fish option. Look out for his rabbit cassoulet and venison in season, but there are some mainstays like braised pig’s trotter with seared scallop and truffle oil, and lamb ragout, that are always a winner.

Wine
A chalkboard describes the well-considered selection.

Service
It’s really just a means to an end – the wonderfully prepared food that has won Bizerca a regular clientele in the short time it has been open.

Ambience
Tables are spaced well apart, and there is one long central table for larger parties or single diners to eat communally. Décor is stark aluminium with stylish black and white geometric swirls, and just because it’s tucked away off the main roads on the Foreshore, doesn’t mean you don’t need to book a table.

And...
in the words of Deslandes himself, ‘It’s not fancy French dining, which can be stuffy and intimidating, but true bistro style, which is relaxed without compromising on quality.’ (BC)