Au Passage

Under the direction of chef Minwoo Lee, Au Passage has developed a distinctive culinary identity that bridges French bistro traditions with Australian-inspired creativity and a tapas-style approach to dining. The menu changes regularly based on market availability, ensuring that each dish showcases ingredients at their peak freshness and quality.

The cuisine is characterized by bold flavors, technical precision, and a willingness to explore unexpected combinations. Signature dishes demonstrate this approach beautifully: the grilled brioche topped with crab, potato espuma, and haddock combines luxury ingredients with comfort food sensibilities, while the panko-crusted mackerel shows respect for traditional preparations with a modern twist. The kitchen isn't afraid to feature less common ingredients, as evidenced by offerings like veal brain nuggets and spreadable chicken livers, which appeal to adventurous eaters seeking authentic bistro fare.

The tapas format, with dishes ranging from €7 to €24, encourages sharing and exploration. Guests can compose their meal from multiple small plates, allowing them to experience a wider range of flavors and techniques throughout the evening. This approach also makes the restaurant accessible for different budgets and appetites—you can enjoy a light meal of a few tapas or build a more substantial dinner by adding larger format dishes like the côte de bœuf, sold by the kilo at €80.

Seafood features prominently, with preparations that highlight the quality of the raw materials: fresh tuna tartare, oysters, and various fish preparations that change with the seasons. Meat dishes demonstrate equal care, from the quasi de veau (veal rump) to substantial cuts for sharing. The kitchen's technical skill shines through in dishes that require precise execution, yet the presentation remains approachable and unfussy.

Desserts continue the creative approach with offerings like pavlova with strawberry and chili pepper, red berry sorbet, and the Portuguese-inspired Belem cake. Even the sweet course maintains the restaurant's commitment to balancing tradition with innovation, familiar formats with unexpected flavor combinations.

The wine program deserves equal attention to the food. Au Passage's selection of natural and biodynamic wines, ranging from €7.50 to €60 per bottle, has made it a destination for wine enthusiasts. The team's expertise in pairing these often unconventional wines with the creative cuisine elevates the entire dining experience, encouraging guests to discover new producers and styles they might not encounter elsewhere.