Bistro Nido

Serving contemporary European dishes mixed with Japanese flavours and techniques, the intimate, 40-seat Bistro Nido is helmed by executive chef Zachery Tan and head chef Andrew Lee, who use market-fresh, seasonal produce to compile an elegant and innovative menu. Diners may encounter a 14-day aged duck breast, hibachi-grilled Murray cod or a wagyu cheeseburger. The signature is the crepe Suzette, a French classic given a Japanese makeover for a change in texture and flavour. The wine list is a curation of French and local bottles and there’s also a selection of cognac and digestifs to sip post-meal. With attentive and relaxed Australia-style hospitality, it’s the stylish CBD haunt to enjoy a long lunch, post work drink or a sophisticated dinner.