About Absynthe

This sleek and fabulously sultry restaurant is inspired by the favoured spirit of ear-lopping Van Gogh, as well as a host of other artists and madmen. While the potent drink is not pushed in the restaurant (perhaps to the disappointment of hardcore-booze aficionados), the complexity of flavours and the sense of occasion with which the dishes are served are certainly on a par with the stringent rituals observed by true absinthe addicts. Co-owner and chef Meyjitte Boughenout cut his teeth in several of the great restaurants of Europe before importing his expertise to Australia’s eateries. His menu combines his knowledge of French and European cuisine with his newfound love for Aussie produce, creating dishes ranging from barramundi glazed with wild Tasmanian pepper, to scallop pizza with a tapenade ice cube, or classically prepared sevruga caviar. Saturday nights are degustation only, when Boughenout presents a seven-course menu of his a la carte favourites and a few experimental surprises.

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