Guillaume Brahimi of the eponymous Bistro Guillaume and Sydney's renowned Bennelong, is pleased to announce the appointment of Beau Vincent as head chef at Bistro Guillaume. To celebrate the appointment of Vincent, Guillaume Brahimi is pleased to announce the introduction of a special lunch menu including two courses and a glass of premium wine for just AUD$30.00.

Diners may choose from Bistro Guillaume’s traditional onion soup with gruyere crouton or Bistro Guillaume’s signature terrine for entrée and select either a wintry main course of beef bourguignon pie or snapper fillet with lemon, capers, beurre noisette and puree de pommes de terre. Those with a sweet tooth may choose a crumble du jour prepared by the restaurant’s acclaimed pastry chef, Philippa Sibley, while others may order a decadent selection of cheese.

Wines include a choice of either a 2004 Mount Langi Ghiran Auxerrois from Victoria’s Grampians or a glass of the 2008 Hoddles Creek Estate Pinot Noir from the Yarra Valley.

Beau is no stranger to working with Guillaume, as he has worked alongside Brahimi as sous chef at Bennelong for close to four years. Beau Vincent began his cooking career in Tamworth in 1996. To expand his knowledge and further his career, he moved to Sydney to work at fine dining restaurants such as Tetsuya’s,Restaurant Assiette and Guillaume at Bennelong. During this time, he was awarded Australia’s Lexus Best Young Chef of the Year and subsequently, work placement was offered to him at the three Michelin starred restaurant, The Waterside Inn, in the UK.

Vincent is enjoying being part of a team that will take Bistro Guillaume to its full potential.

Bistro Guillaume’s menu will largely remain unchanged with the exception of the addition of a few new dishes to both the entrée and main menus. Due to popular demand, the share dish for two or three people, the whole Barossa Valley chicken accompanied by puree de pommes de terres and sauce a la chasseur has returned to the menu while the mouth-watering twice-baked cheese soufflé with a salad of pears, walnut and baby rocket and a mushroom risotto with reggiano Parmesan are new additions to the entrée menu.

For main course a new share dish of leg of Flinders Island lamb with a tombe of green beans, garlic, cherry tomatoes and lamb jus is being introduced alongside a beef tenderloin on a bed of Paris mash, braised shallots and merlot sauce and pan seared snapper fillet with parsnip puree, field mushrooms, peas and sage beurre noisette added to the main course menu.

Old favourites such as Bistro Guillaume’s famous fish and chips, which feature an impressive whole whiting with pommes Pont-Neuf and beurre maitre d’hotel remain on the bistro’s lunch and dinner menu.

Bistro Guillaume was named best new restaurant by the respected 2009 The Age Good Food Guide and has earned a reputation for being amongst Australia’s best French bistros.

Visit the Bistro Guillaume listing for more information