Baptiste Redfern

Baptiste Redfern — A French Bistro for the Neighbourhood

Say bonjour to Baptiste, an 80 seat French bistro opening this November in the heart of Redfern. The launch completes Apollo Group's trifecta of venues at the Wunderlich Lane precinct, following the recent announcement of rooftop izakaya Tenjo. Designed as a true neighbourhood bistro, Baptiste brings all-day French dining to Baptist Street, with a new street entrance and pavement seating giving the space a more open, local feel.

Open seven days a week from 7am until late, Baptiste is set to be the neighbourhood's new go-to bistro, whether that's a morning coffee, a long lunch, afternoon oysters and wine, a weeknight dinner or a late night bite. Owner and operator Jonathan Barthelmess wanted a place that felt like it had been on the corner for years rather than brand new, and Head Chef Luke Papalia, who joins from Olympus by way of Pilu at Freshwater and Norma's Deli, brings that vision to the kitchen with a light approach to French bistro classics built around Australian produce. Happy hour runs twice daily, from 4pm to 5pm and again from 10pm to 11pm, catering to the after-work crowd, EVE Hotel guests and late night diners.

At the bar, an oyster station serves fresh oysters alongside crudités and house-made tuna conserves, built for anything from a quick afternoon bite to a leisurely session with a glass in hand. The menu proper opens with fresh goat's cheese and chive oil, an onion and olive tart, ham and cornichons, and Nicoise, Caesar and Lyonnaise salads, before moving into rotisserie chicken and butcher's cut steak frites, poached marron and tuna steak au poivre, all served with generous pommes allumettes. Dessert stays firmly French, with creme caramel, profiteroles and rum baba rounding out the menu. Sam Christie's wine list mixes classic and new-wave French producers, Australian labels and rare cellar bottles, with a rotating selection by the glass, while Matt Whiley's cocktail list stays classic-led with modern touches, from the Ananas Royale of white rum, pineapple liqueur, coconut sorbet and sparkling wine to a Premier Eau built on Cognac, fig verjus and Comte.