Après is one of the latest to enter the Sydney French restaurant scene. The team from La Grand Bouffe have opened this great restaurant in Potts Point. The restaurant was beautiful. Dim lighting, tables well spaced out, amazing wine display and a semi-open kitchen layout. The staff were extremely friendly and service flawless. Nothing was too hard for Josh and his team. We were given the private dining this night and it was perfect for our group. We stared off with a lovely crusty and warm French bread - perfect for a winters night. The menu was exciting and there was just so many things we would have liked to order...

Amuse bouche of snails with garlic butter - perfectly cooked.

Twice baked goats cheese soufflé with walnut and radicchio salad - I am a huge cheese soufflé fan and if it is on the menu - I always order it. However I must say that this one was a bit too spicy for me. I guess I was not expecting the spice so it probably caught me by surprise.

Duck liver parfait with cornichons - this was divine. Soft and creamy and a beautiful texture. Perfect with our pinot...

Whole Roast Duck with pommes fondant - This dish was to share for two people and was huge. Each of us got two pieces of the duck. One was beautifully cooked and we cleaned it off the bone. The potatoes were divine.

Chocolate Gateau Ménage a Trois with Crème Fraiche Sorbet - Yum :)

Lavender Crème Brulee with Poached Pear