Les Plats d’Hiver

Every Tuesday throughout winter, the Smith St Bistrot kitchen turns to French classics to warm up your midweek.

June begins with the famous coq au vin – chicken slow-cooked in wine with bacon for depth, mushrooms and garlic, and served over velvety pomme purée. In July, a comforting cassoulet of white beans, confit duck, Toulouse sausage and slow-cooked pork arrives at the table. August closes the season with the celebrated beef bourguignon – rich, red wine-braised beef with pearl onions, mushrooms and soft polenta.

Each dish comes paired with a glass of wine chosen by our sommelier, bien sûr.

Tuesdays from 6pm, June through August. Reserve your table, etc.