The Baroque Bistro at the Rocks not only does great French cuisine but is well known for its amazing macarons. They have just started running a macaron masterclass with Chef Jean Michel Raynaud. It is an all day affair but there is just so much to learn. Jean Michel is amazing and shares every detail of the process with you while you work hands on to make your own macarons to take home! We made dark chocolate and salted caramel macarons today. Made the ganache and the macaron shells, learnt to pipe them, cook them and assemble them. Wow - it takes hours to make them and about 10 secs to eat them. They are amazing though and the masterclass was just fantastic. Worth the experience. Sydney weekender were filming on this day hence the cameras...

The combination of a traditional French bistro and a French patisserie set in the rocks with a reasonably priced wine list - cant be missed. I start the review with the patisserie for no other reason than I love desserts. The open plan pastry kitchen lets you view your dessert being make and you can choose cakes and macaroons either to have there or take away. Stunning chocolate and fruit pastries and macaroons of all flavors and we had the chocolate, salted caramel, passion fruit and blackcurrant. The desserts we had on the night were spectacular. The soufflé wins hands down.

In the bistro - chef Peter Robertson delivers traditional French meals. He has worked at oscillate wildly, bilsons and for a while with Alain Ducasse. The stand out dishes of the night were the duck two ways and the boudin of snapper and prawn. Good French bistro that we would definitely go back to.

Braised snails, garlic cassonade, orange, clove and sherry emulsion, textured onions

Boudin of snapper and crystal bay prawns, terrine of skate, cured scallop, green olives, arugula

Salad of beetroot, goats curd cigar, walnuts

Duck two ways, baby beetroot, orange sauce

Bangalow pork loin, confit potato, onions, mushrooms, pine jus

Spelt risotto, button mushrooms, parsley

Butchers cut of beef, fries, sauce bordelaise

Raspberry soufflé, lychee ice-cream. Coconut foam

Valrhona chocolate mille feuilles, lavender sugar, burnt orange ice cream

Amazing pastries...