Carrara guide & map

Parking : On street and off street. No problem Booking : Could be a good idea. Very popular Service : Excellent with 2 French waitresses. These ladies worked very hard. It is a small restaurant and always full. I think they have reached the maximum amount of people that 2 waitresses could handle. Just one more table and I think they would need an xtra person. Wine List : One of the smallest wine list I have spied for some some time. This is not to say there was little choice. What they did have was a good choice of good wines. I had the Pol Clement Brut Blanc, not a bad drop of French bubbly. (Not true Champagne) Value for Money : Not too bad at all, all main courses are $26.00. So if you have had a pretty good pig out (which Ihave been known to do). Entree, mains and desert allow about $45/ head. Not including drinks. Is it good value? If you allow for the quality of food I would have to say, yes. Presentation This is a small and some what crowded restaurant and how they manage out back is beyond me. But manage they do. I ordered the Fillet steak middle cut blue to rare, with a Béarnaise sauce, it arrived rare to medium. The bubbly was taking effect and I was not going to send it back. After a few words with the waitress, she explained that most Australians if served a true blue fillet steak would not eat it. A true blue steak (no pun intended) is more a European tradition and a French restaurant should be experts at it, The Béarnaise sauce was superb. The French onion soup was excellent although I would have added a tad more red wine to the base and the Crepe Suzette very good. Ambiance: About as close to a true French country restaurant you are going to find on the Gold Coast. Nothing classy or glitzy. Just a good atmosphere …