Another birthday and another dinner to celebrate. James’ birthday had just passed so the crew headed out to P’tite Ardoise. I was pretty excited about checking out P’tite Ardoise and having a French bistro just down from our neighbourhood.
P’tite Ardoise is located in the same spot where Beaufort St Steakhouse used to be and to be quite honest, I must prefer the food when it was Beaufort St Steakhouse. This new bistro still caters to the carnivores out there, serving up a range of bistro classics including filet mignon and steak avec pomme sautees aux herbes (steak with sauteed herb potatoes).
Based on the charming traditional bistros of France – with yellow and red colour scheme (I’m not sold on the mustard colour though), umbrella and hat stands and green potted plants – P’tite Ardoise (meaning little blackboard) brings a French flair to the Beaufort St scene.
The little eatery, is the first restaurant for long-time Normandy-born chef and family man Xavier Pique, former head chef of Origins, Pan Pacific Perth Hotel. He spent eight years looking for an ideal site, settling on the Highgate locale near Brisbane Street, formerly the Beaufort Street Steakhouse.
The menu and certain plates are blackboard-themed and customers can leave comments on little pieces of paper shaped as blackboards. We didn’t have the option to leave our comments, maybe they figured that we wouldn’t leave good comments on it.
Very much a family business, Pique is joined by wife Valerie (front of house) and his two sons – Kevin (16) works the till and Cameron (12) clears tables.
We all agreed on entrée and main each and we started with some warm bread and butter. If they have the option of cheese bread, get it. It was delicious. I started out with some rye bread but they brought out the cheese bread later and I couldn’t get enough of it.
There are two options with their menus, Les Classiques where the classic dishes are featured on this menu or Menu du Juor where du Juor is a French term means for the day and it features dishes of the day.
For entrees, there were some orders of the sautéed garlic prawns on vegetable brandade with parsley butter sauce. The prawns were simply overcooked. It was chewy and a little cold for my liking. But the parsley butter sauce was great, creamy with great flavours but again slightly on the cold side.
Gabby ordered their soup of the day which was like a French minestrone soup. It was cooked in a clear broth with loads of beautifully chopped fresh vegetables. Comments on it were it was delicious and light.
Simone’s entrée was the seared scallops and pork trotter medallion on a celeiac puree which looked amazing. The scallops were cooked perfectly and you wouldn’t think the medallion was made of pork trotters.
For mains, most of us ordered their char grilled 350grams sirloin steak with herb sautéed potatoes, red wine jus and bearnaise. There was the option of Rangers Valley Black Angus 300day grainfed or MSA graded. Let’s just say, it was nothing special. The steaks weren’t tender and were nothing to rave about and it goes the same for the herb sautéed potatoes which were slightly cold as well. The sauce felt like it had been sitting in the pot for awhile and started to thicken. The steaks were of much better quality and cooked when it was Beaufort St Steakhouse.
A couple of the boys ordered the casserole of the day which was slow cooked lamb shanks with vegetables in red wine gravy. The presentation was better than what it tasted, it was served in individual cast iron pots. It was slightly amateur, flavours were not developed enough and probably needed more time to cook. I think most people could do a better job at home.
I must apologise for the photos, they had dimmed the lights and it was rather difficult to get good photos. The service was pretty satisfactory and the meal cost about $45 per person. We gave deserts a miss as we were all pretty full by then. The one good point about P’tite Ardoise that it is BYO. I was a tad disappointed with the food.
On the whole, 6 for food quality, 6 for atmosphere, 7 for pricing and 7 for service.
283 Beaufort St
Tel: 9228 2008