C'est Bon: An Exceptional French Dining Experience in Brisbane
- Liz Bond
- Jul 29
- 2 min read
Updated: Jul 30
Some restaurants impress, and others make you feel truly looked after. C’est Bon, in Brisbane’s Woolloongabba, firmly belongs in the latter category.
It’s one of the city's most loved and refined dining experiences, built on a foundation of genuine, heartfelt hospitality that makes any meal there feel special.
We came for the Chef's Tasting Menu, a seven-course journey through the creative mind of chef-owner Andy Ashby.
This isn't stuffy, old-world French dining; it's modern and innovative, while remaining deeply respectful of its classic origins.
The room itself is intimate, setting the stage for the story about to unfold on the plate.
The people are the heart of the C'est Bon experience.
Our waitress, Isabella, was warm and fun and both her and our sommelier, Miriam Rose, truly exemplified the spirit of the restaurant. Miriam's recommendations were delivered not just with expertise, but with a palpable passion and a genuine desire to help us discover something new. Miriam curated the wine pairing for this chef's tasting menu.
The menu was a series of standout moments. It began with a snack box featuring BBQ snails with Cafe de Bearnaise, baby Yabby, preserved Kumquat, Smoked Brioche and a 'French Onion Roll' – a masterpiece of texture and flavour, featuring 24-month Comté cheese custard in a wafer-thin pastry, painted with a deeply savoury reduced onion glaze.
Another highlight was the Loire Valley Foie Gras, which was daringly paired with tuna and raspberry – a combination that sounds surprising but was perfectly balanced.
The wine pairings curated by Miriam were an adventure in themselves. She recommended a Stoney Rise Savagnin with our swimmer crab course, and it was a revelation – crisp, complex, and instantly a new favourite.
Later, a Domaine de Montbourgeau l’Etoile was matched brilliantly with the Roast Poussin with morel and corn, and the meal concluded with a 10-year-old Tokay from Dutschke served alongside a Jerusalem artichoke ice cream with blackberry, dark chocolate and crowned with Kristal caviar. Each wine pairing was thoughtful and elevated the dish it accompanied.
Our Insider Tip: When you visit, absolutely opt for the wine pairing with the tasting menu; it's an education in itself. If you're ordering from the à la carte menu, put your trust in Miriam – her advice on food and wine matching is flawless. And if you can, request a window table; it’s always our preferred spot.
C'est Bon is a testament to skill, patience, and a deep love for making people happy.
It’s an exceptional restaurant where the kitchen, the floor staff, and the sommelier all rise to the occasion to create a truly memorable experience.
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