This relaxed but elegant space is the new home of French-born chef Guillaume Brahimi, who recalls the bistros of his native Paris with an exciting menu encompassing anything from freshly shucked oysters with shallot and red wine vinegar to escargot en persillade or whole-roasted Barossa Valley chicken, made just as his mère would and served with his famous Paris mash. Deserts like mille-feuille in Madagascar vanilla cream or chocolate-and-salt caramel tart are sweet delights hard to pass up.

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Photo: Nikki To