Chez Blue

French cuisine has a track record of being reserved for fine-dressed diners with deep pockets and fancy palates, but this fancy-yet-approachable venue in Rozelle is setting out to change the stereotype. Having opened its doors in the harbourside suburb in November, Chez Blue is set to become a hotspot for French cuisine in Sydney.

Based in The Sackville Hotel and with Mark Williamson (former chef at Bistro Moncur) in charge of the kitchen, Chez Blue offers a certain French flair previously not available at the local institution.

On the menu you can play it safe with the classics (steak frites, croque monsieur, chicken leg roulade and snapper fillet with clams) or veer off the well-tasted path with adventurous items like chicken liver pâté with a brûléed top to crack, a scallop tartare and a fried tripe dish. Or, bring a hungry group to tackle larger items like the one-kilogram O'Connor rib eye served with béarnaise sauce.

On the drinks front, it's as good as you'd hope. An exceedingly French wine list is joined by an equally luxe cocktail list — picture sipping on the Delicious Sour, made with Calvados, Pommeau de Normandie, peach wine and a splash of citrus, or the specialty croissant-washed martini, made with Four Pillars gin that is croissant-washed in-house then combined with vermouth, vanilla, cinnamon and allspice oil.

And, on Tuesday, you can save a few dollars by bringing your own favourite bottle of wine. The BYO deal is only available from 5pm and includes $25 corkage.

Chez Blue is a part of the Solotel family, so event hosting is its bread and butter (second only to its actual bread and butter). Check the website to get the details on its hosting capacities, but it's a fine choice for any special occasion.

Images: Steven Woodburn