Tartine

Set in an airy heritage room on Swan Street, this relaxed bistro ditches formal dining starch for generous wine pours and focused French cooking. Bistronomique energy from the jump—casual, warm, and remarkably well priced. Roughly a third of the kitchen’s short menu belongs to open-faced tartines. Think warm brioche piled with grilled prawns, garlic aioli, and tart pickled zucchini. Past the toast, heavier mains deliver: duck swimming in rich orange gravy, or pan-fried barramundi resting on caper-spiked ratatouille. Regulars know to finish with the Paris-Brest, an airy ring of choux loaded with crunchy hazelnut praline and diplomat caramel cream.