The French Exit Restaurant

The French Exit Restaurant A French Bistrot by .hospitality

14/06/2026

Poisson cru with snapper, cabernet sauvignon vinaigrette and pink peppercorn. The snapper is lightly brined with cucumber and mint, then pressed thin across the plate and brushed with a shallot and cabernet sauvignon vinaigrette. Pink peppercorns and micro red cos bring a little fruit, fragrance and freshness over the top.

The booth becomes its own room. Leather wraps the curve of the wall, pulling everything inward, while marble tables catc...
12/06/2026

The booth becomes its own room. Leather wraps the curve of the wall, pulling everything inward, while marble tables catch and soften the low lamp light. The stained glass sits just above eye level as a way of breaking the room into smaller, more private frames. Curtains, mirrors, timber — each layer adds depth without opening the space up.

Our Anyday Dirty Martini built around smoked gordal olives. Cold-smoked low and slow, then incorporated into both the br...
08/06/2026

Our Anyday Dirty Martini built around smoked gordal olives. Cold-smoked low and slow, then incorporated into both the brine and the garnish. Anyday Vodka is washed with olive oil for added silkiness, while our vermouth blend combines dry vermouths and sherry. Served ice cold from the freezer, it’s savoury, olive-forward and exactly what a dirty martini should be.

Roasted heirloom tomato, stuffed and finished with tomato beurre blanc. Ox heart tomatoes, hollowed and slow-roasted unt...
07/06/2026

Roasted heirloom tomato, stuffed and finished with tomato beurre blanc. Ox heart tomatoes, hollowed and slow-roasted until softened at the edges, filled with couscous, roast almonds, confit peppers and a touch of miso. The scooped tomato flesh is reduced to form a light beurre blanc-style sauce that pools and glosses the plate.

03/06/2026

Escargots, served hot in the shell with garlic parsley butter and fried saltbush. The snails are roasted in a compound butter of garlic, herbs and saltbush, then brought to the table in the skillet while the butter is still bubbling. It’s one of those classic French bistro dishes that makes the most sense when eaten simply: snail first, then bread straight into the pan.

A room built in layers. It feels inherited rather than installed. Dark timber, leather banquettes, and stained glass par...
02/06/2026

A room built in layers. It feels inherited rather than installed. Dark timber, leather banquettes, and stained glass partitions stack almost like theatre.

Marcel, Burn it Down startes with pineapple granita folded through Rhum Clément Blanc, lime, then whip-shaken into a fro...
24/05/2026

Marcel, Burn it Down startes with pineapple granita folded through Rhum Clément Blanc, lime, then whip-shaken into a frozen glass so the structure holds but never settles.

Angus hanger from Stockyard, grilled whole over charcoal in the Josper until medium, carved thick, rested properly. Serv...
21/05/2026

Angus hanger from Stockyard, grilled whole over charcoal in the Josper until medium, carved thick, rested properly. Served with fries for dragging through béarnaise spiked with tarragon, or sauce au poivre.

Address

169 Mary Street
Brisbane, QLD
4000

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