Saturday Night Opening

22 August 2011

Our first Saturday night open was a huge success thanks to all our regulars and many new customers who we’re sure to be seeing again soon. Making the decision to extend our trading hours has been in the plans for a long time due to overwhelming requests.

Our first Saturday night open was a huge success thanks to all our regulars and many new customers who we’re sure to be seeing again soon. Making the decision to extend our trading hours has been in the plans for a long time due to overwhelming requests.

The new menu features traditional French dishes such as Salt and Pepper Snails and Persillade Butter; Country Style Terrine with Celeriac Remoulade, Baby Cornichons and Wood Fired Sourdough; Nine Hour Braised Lamb Neck with White Bean Cassoulet, and Chocolate Fondant with Vanilla Bean Ice Cream and Berry Compote.

Some signature Bitton dishes are also on the new menu including Tajine of Moroccan Spiced Chicken served with Golden Raisin and Fresh Coriander Couscous, and Chilli and Garlic Masala marinated Prawn Brochettes with Pancetta and Roasted Capsicum Relish.

The 13th of August was particularly special as we also hosted 2 private functions in The Bitton Room. One at lunch time and one during dinner service and it couldn’t have run any better!

Here is the feedback from some of our wonderful guests:

“Hi David,

We had a fantastic lunch. The food and service was amazing. All the girls LOVED it.

I think the girls will all be back for seconds.

Thanks again.

Patricia”

“Hi David and Jessica,

Thanks very much for a great night last Saturday.

David – the food was really really wonderful and you surpassed our expectations – fantastic!! All our guests commented on how good it was.

The service was also top class.

Thank you also for the cake & book you gave Stuart for his birthday. The cake is to die for!

We appreciate it.

Thanks again and regards,

Alex & Stuart”

We are open for dinner from Wednesday to Saturday from 5pm – 9pm. Please call us on 9519 5111 for reservations and we look forward to seeing you soon.