Métisse, a new fine dining restaurant opens in Potts Point

Eat, Sydney / 19 June 2019

Celebrity Chef Opel Khan opens Métisse, a new fine dining restaurant offering incredible value.

Hear the words celebrity chef and French fine dining and you may feel your pockets already starting to burn. So what a pleasant surprise it is arriving to Métisse in Potts Point, where you’ll find an incredible degustation menu, minus the hefty price tag.

metisse interior

Tucked away just off the main hustle and bustle of Kings Cross, the new French restaurant occupies the old Gastro Park site. Step into the modern and stylish dining room with its sophisticated decor and prepare to be blown away by the Balngladeshi-Australian chef Opal Khan. He is joined in the kitchen by his 19 year old daughter and sous-chef Lucinda Khan.

The service is attentive and you can choose to go all out with the 5 course degustation menu with matching wines ($100pp including wine) or choose from the a la carte menu. With such a great value degustation offering, it’s hard to pass this one up.


There is no delay with the wine being poured as you try generous servings of both French and Australian varieties. Just as you begin to build up an appetite from the beautiful smells coming from the kitchen, the amuse bouche arrives consisting of garden pea, mascarpone and delicate truffle. It is moreish to say the least and closely followed by the seafood plate, consisting of various delicious mouthfuls. Served on a palm leaf, tuck into citrusy crab with cucumber, followed by seared scallops with a divine cauliflower puree.

metisse pumpkin

Next up, a favourite for vegetarians, the pumpkin foie gras parfait with confit beetroot and horseradish snow. For all the firm carnivores, a duck à l’orange terrine is served, paired beautifully with the Lisa McGuigan platinum maximus Shiraz. Khan works the room and regales patrons with his tales of early morning market visits to get the perfect veggies for his immaculate dishes.

Next up is dessert, which is an irrefutable crowd pleaser. Think a mouth-wateringly good croissant pastry stuffed with chocolate genache, which is baked and served warm.

The next time you fancy French fine dining, you don’t have to wait until payday. Pop into Métisse.

As the head chef says, “my goal is to offer Sydneysiders an incredible, modern dining experience that they can afford to enjoy regularly. It’s a bold choice of location but I know the quality of what we are doing combined with the accessibility of the pricing will draw the crowds.”