Cuisine:

• French
• Contemporary

Claude's Restaurant Description:
Chef Chui Lee Luk is the fourth and current owner of Claude's, an iconic thirty-year-old restaurant set in a delightful Federation terrace house in Sydney's inner eastern suburbs. Born in Singapore, she brings to the restaurant elements from her childhood in Malaysia and her time as sous chef with previous owner Tim Pak Poy, himself famed for so artfully melding French and Asian cuisines. Yet much of the classical French cuisine remains: sorbets as a palate cleanser between courses, soufflés on the dessert menu, and the silkiest duck liver pâté. This plus the restrained cream and chocolate shades of the décor and Limoges porcelain in the two elegant dining rooms can trick you into believing you have simply slipped into one of Paris's better arrondissements. But no. A waft of fresh ginger from one dish, then coriander or caramelised pork in another, spells the difference on this marvelously amiable menu where pot stickers cohabit with pot-au-feu. Three course menus may include dishes such as crisped marron with pistachio dressing, followed by pheasant with chestnut and green garlic, then capped with a lime pear soufflé or white cherry clafouti. Despite the classy, French-leaning wine list, BYO is accepted for those wishing to match very special wines with this exceptional food. Packed as it is with memories of an amazing heritage of some of Sydney's best dining, this petite (seats 40) space seems so much larger than life.


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