C’est Bon’s winter tasting menu is one of those rare experiences where curiosity meets comfort, and every bite feels like a tiny revelation.
From the moment we arrived at C’est Bon Woolongabba, the vibe was part mystery, part celebration. They hand you a menu with just pictures—no words — setting the tone for the evening’s adventure. Chef Andy’s reputation for unexpected combos is well-earned; this isn’t your everyday French tasting, but a contemporary twist that’s both playful and precise.
First up: BBQ Snails. If you’ve never had snails, don’t let the idea intimidate you. These came with a smoky, chargrilled chicken vibe that was surprisingly approachable, almost addictive. They set a great tone—adventurous but totally welcoming.
Then came a parade of little starter plates that felt like art on a plate. The Café de Béarnaise with Baby Yabby and Preserved Kumquat was a quirky blend of savory and bright, a real palate teaser. The Smoked Brioche straight out of the oven was the kind of buttery comfort that made me wish for a loaf to take home.
But the real showstopper visually was the Swimmer Crab with Beurre Consommé and Melon. A delicate wreath of crab and edible flowers, with the consommé poured at the table — it was not just food, but theater. The balance of sweet melon and rich crab was like a gentle winter breeze.
The Kangaroo Tartare with Elderberry and Rosella was a real highlight — not just for the flavors, but for the whole experience. Prepared tableside right before our eyes, we were walked through the process, mixing the fresh kangaroo with the tart elderberry and floral rosella, explaining how each element played off the other.
Watching it come together made the dish feel even more special, like a personalised performance. The tartare itself was fresh and rich, with a perfect balance of savory and bright notes that felt both local and refined.
The Roast Poussin with Morel and Corn was exactly the kind of hearty, warming dish you want in winter—rich and deeply satisfying without being heavy. The earthiness of the morels combined with the sweet corn hit the cozy spot.
For something lighter, the Poached Cod with Iberico Ham and Seaweed offered a clean, oceanic freshness with a punch of salty umami. A clever combo that surprised and delighted.
Now, dessert — oh boy, dessert. The Jerusalem Artichoke Ice Cream with Chocolate Mousse and Caviar sounded wild, but trust me, it worked. The savory caviar and earthy artichoke ice cream paired with silky chocolate created a paradox of flavors that somehow made perfect sense. The berry element underneath added just the right tartness to tie it all together.
The final sweet treats arrived in a delicate little glass box, sitting there like tiny jewels—each one a miniature work of art. Finishing with an Apple Mead Tarte Tatin, a Feijoa Canale, and Sea Buckthorn Butternut Pâte de Fruit — these sweets felt like the perfect seasonal goodbye, bright, tart, and comforting all at once.
Overall, C’est Bon’s winter tasting menu is for those who love a story in every bite, and who don’t mind a little culinary surprise. It’s not just dinner; it’s a winter night out with your taste buds fully awake — thoughtful, inventive, and downright delicious. Ideal for date nights or when you want to feel like you’ve really treated yourself. Just be ready to embrace the unknown, because Chef Andy is taking you on a ride you won’t forget.
C’est Bon, 609/611 Stanley St, Woolloongabba QLD. p. (07) 3891 2008
In her spare time, she likes long walks down the makeup aisle and performing in Brisbane theatre. You can follow her adventures on Instagram and TikTok @thebeautypalate.
