Bouillon L’Entrecôte, Sydney’s only bouillon-style restaurant, has expanded its Circular Quay location with a new 30-seat extension, pushing total capacity from 80 to more than 110 covers.
The expansion, which opened this month, takes over the neighbouring former Zinni Gelato storefront at Quay Quarter Lanes.
Co-owners Vincent Ventura and Johan Giausseran, who launched the concept in 2022 as Sydney’s first bouillon, say the move was driven by sustained demand — the restaurant has operated at capacity since opening.
“The popularity has grown every year, and we were turning guests away,” Ventura said. “This is simply giving more people the chance to enjoy Bouillon.”
Designed by Sydney studio Like Minds, the new ground-floor space introduces a private dining room for up to 30 guests and a Parisian-style pavement terrace.
Interiors stay faithful to the original — merlot leather banquettes, white tablecloths, herringbone timber floors — along with the family heirlooms and French antiques that have defined the venue since day one.
The expansion coincides with a broader menu from Executive Chef Lander Liou, featuring new dishes such as a Wagyu steak sandwich in an AP Bakery baguette, foie gras poêlé, tournedos Rossini with black truffle sauce, and a tableside Baba au Guéridon. The cocktail list has also been extended.
The L’Entrecôte Group, which also operates Brasserie L’Entrecôte in Pymble and Deux Frères, is already eyeing further growth. The company plans to open Monsieur Paul, a Lyonnaise-inspired concept in Double Bay, in mid-2026.
Bouillon L’Entrecôte is open Monday to Saturday for lunch and dinner at 6 Loftus Street, Sydney.
