Experience French charm with Japanese influence at this CBD bistro.
Step into the vibrant world of Bistro Nido, an exciting new bistro addition to Sydney’s CBD. Joining the ranks of beloved establishments like Devon Cafe, Dopa Donburi, Milk Bar, and Tsukiyo, Bistro Nido will be the fifth instalment to Devon Hospitality Group’s family. It’s a touch of classic French cuisine with a slight Japanese touch, promising to deliver playful twists on traditional flavours.
Located just a few steps away from the iconic QVB in Regent Place, Bistro Nido is a cosy and intimate haven, away from the hustle and bustle of the city. With Tom Mark Henry and his team as the interior designer, the space is sophisticated, yet inviting, seating up to 40 guests at a time. It has the timeless allure of a classic French bistro, with tasteful inclusions of Japanese influence. Every detail is thoughtfully curated to transport you to a world of ‘elegant comfort’.
Embracing its name from the Japanese term “twice-cooked,” Bistro Nido highlights a European-inspired menu of beloved French classics, enhanced with Japanese techniques and condiments. Leading the team is Head Chef Andrew Lee (formerly Kitchen by Mike, Aalia) and Executive Chef Zachary Tan (formerly Guillaume at Bennelong and Pier, before founding Devon Cafe), who are embracing the concept of “cuisine du marche” or “cooking from the market”.
The seasonal pasta changes, but currently the Cassarece is on full display, paying homepage to Autumn mushrooms, with egg yolk and grated parmesan. No journey through a French bistro would be complete without iconic steak frites. Bistro Nido takes it up a notch by offering a bone-in version, accompanied by crispy shoestring fries on the side. But perhaps the most unique offering at Bistro Nido is their focus on dry-ageing secondary cuts of beef, partnering with renowned Australian wagyu full-blood cattle producers for top-quality meat. Indulge in the succulent tri-tip and oyster blade cuts, as well as a 14-day dry-aged Wagyu Tongue, twice cooked and served with Basque pepper and coriander salsa, and a five-day dry-aged whole yellow belly flounder, cooked over coals and served with fermented chilli butter.
For drinks, you’ll discover a carefully curated wine list that strikes the perfect balance between accessibility and excellence. With a focus on classic French regions and French varietals in Australia, such as Pinot Blanc and Mourvèdre, there’s something to please every wine enthusiast. Nido also presents a rotating reserve list, featuring only one or two bottles of each wine available at a time, an ideal choice for memorable celebrations or “just because”. If you’re looking for the perfect aperitif, indulge in their signature creation, Nido de l’amour, a bubble cocktail with Sloe gin, homemade gooseberry jam, kaffir lime juice, and fresh apple juice. Or try the Coco des Caraibes, featuring coconut fat-washed rye whiskey, vermouth, PX sherry, Malibu, Mr. Black, and Fernet Branca.
Bistro Nido is currently open from Wednesday – Sunday. For more information, visit their website here.