Latest news with #PoodlexParlour
The Age
2 days ago
- Entertainment
- The Age
Filet-O-Fish and salt & vinegar onion rings: a French dinner inspired by a Happy Meal
Poodle Bar & Bistro in Melbourne and Parlour in Sydney are both lively French restaurants with a cheeky sense of humour. So, when the two venues decided to team up for a special one-off dinner, the idea of a 'French Happy Meal' came to mind. This concept comes to life in a menu of Frenchy snacks and delicious crispy things, available for one night as part of Poodle x Parlour presented by QT, hosted by Good Food Events. The dinner happens on Thursday, June 26, at QT's ground floor diner, Parlour. Emma Dawson, who started at Poodle Bar & Bistro in Fitzroy as a junior sous chef and now leads the team as executive chef, will be showcasing some of the hatted restaurant's most iconic dishes. 'When you're cooking in another city, you want to show people exactly what you're about,' she says. One such dish is Poodle's steak tartare, which is topped with a soy-cured yolk for 'umami, savoury flavour' and a tarragon mayo, then showered in fried herbs. For this event, Dawson decided to add salt and vinegar onion rings to the side. 'They're a wicked little snack,' she says.
Sydney Morning Herald
2 days ago
- Entertainment
- Sydney Morning Herald
Filet-O-Fish and salt & vinegar onion rings: a French dinner inspired by a Happy Meal
Poodle Bar & Bistro in Melbourne and Parlour in Sydney are both lively French restaurants with a cheeky sense of humour. So, when the two venues decided to team up for a special one-off dinner, the idea of a 'French Happy Meal' came to mind. This concept comes to life in a menu of Frenchy snacks and delicious crispy things, available for one night as part of Poodle x Parlour presented by QT, hosted by Good Food Events. The dinner happens on Thursday, June 26, at QT's ground floor diner, Parlour. Emma Dawson, who started at Poodle Bar & Bistro in Fitzroy as a junior sous chef and now leads the team as executive chef, will be showcasing some of the hatted restaurant's most iconic dishes. 'When you're cooking in another city, you want to show people exactly what you're about,' she says. One such dish is Poodle's steak tartare, which is topped with a soy-cured yolk for 'umami, savoury flavour' and a tarragon mayo, then showered in fried herbs. For this event, Dawson decided to add salt and vinegar onion rings to the side. 'They're a wicked little snack,' she says.
