Autumn Mushrooms Have Arrived in our Bistro
It’s starting to cool down here in Sydney, and with the beginning of Autumn comes mushroom season! If you’re planning on visiting us at Frenchies this season, there’s a very strong chance you’ll see mushrooms on our menu.
Thomas’s commitment to local produce
In our bistro we only use the highest quality, fresh and local ingredients. That’s why you won’t see mushrooms on our menu at any other time of year – only when they are in season.
Our head chef Thomas, works with a local supplier who cultivates high quality mushrooms in the nearby Blue Mountains. Every Autumn, Thomas visits his supplier to pick up the mushrooms himself. Since it only happens once a year, our kitchen team gets pretty excited!
Our menu is always changing
The first mushrooms of the year, our late summer mushrooms, will slowly start to appear on our menu in the coming weeks. They will be part of Thomas’s ever-changing menu that he bases on French bistronomy combined with Australia produce. Come by and try Thomas’s mushroom dishes before the seasons change again!
While the menu is always changing to suit produce availability, some former highlights include the dishes with mud crab and lamb shoulder.
The steamed mud crab is made with saffron milk cap lemon, thyme butter and curry leaves (left). While the confit cowra lamb shoulder is accompanied by carrot & ginger, pine mushrooms, wine jus (right).