C'est Bon

C'est Bon flaunts a casual, confident air. Mirrors, chandeliers and eclectic music liven up the single long room, with glass partitions creating some intimacy. Very French wait staff move with fluid grace between the tightly arranged tables, and the wine list expresses an equivalent ease, with plenty to quaff by the glass (and the French outweighing the Australians 2-1). The menu is a picture of bistro-styled brevity; barely seared coquille St Jacques (scallops in their half-shell) are succulent and perfectly offset by an earthy, velvety bed of jerusalem artichoke puree. Escargot de Bourgogne are tasty, but were a little too al dente, floating in parsley ponds of butter and garlic. Parfait de foie (chicken liver pate) is simply that; a slab of rich, sweet heaven. Lapin chausseur (rabbit casserole) was missing the expected big rustic flavours of a hunter's casserole, but the oft-underestimated canard a l'orange (duck with orange) treads a very happy line between sweet and savoury. To finish? The passionfruit souffle - it's well worth the 20-minute wait.