Antoine's Grill

From Alain Ducasse in Paris to a Concord shopfront, Antoine Moscovitz has made the transition well. There's nothing pretentious about his homely bistro and steakhouse with a few retro hits. Sydney rock oysters with a sweetish 'champagne mornay' sauce, light-as-air spanner crab souffle and bisque foam crowned with watercress and walnut salad. An elegant steak tartare is studded with capers and pickles and delivered with toasted baguette, while the extensive grill section includes a crowd-pleasing five different steak cuts and four sauce choices. New York striploin served simply on a black griddle is as full-flavoured and tender as promised. Riviera bouillabaisse is laden with salmon, prawns, langoustine and mussels, and the waiter pours the broth at your table. Sides such as sweet-baked carrots in a sour cream, tarragon and lemon sauce deserve a special mention, while a long, wooden dessert plate showcases the classics. creme brulee, lemon meringue pie, chocolate fondant and profiteroles.