New Richmond French restaurant Tartine is opening its doors in late August and the owners say on Swan Streeet, France is at your fingertips.
Tartine, the brainchild of self-confessed Francophile and hatted chef Andrew Beddoes, is set to immerse diners in an authentic yet relaxed French bistro experience. It’s due to open 25 August on Swan Street, Richmond at the former Meatball & Wine Bar venue.
Tartine (meaning ‘open sandwich’ in French) will be an all-day venue with a menu beyond what the simple name suggests. A coffee window in the morning serving takeaway, a contemporary French menu with natural wine list for in-house dining and a provedore filled with homemade edibles.
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The tartine sourdough bread, sourced from an artisan bread maker and developed especially for the bistro, is made from organic spelt and stone ground flour. Topped with classic flavours like prosciutto and celeriac remoulade or pear with Roquefort. These stunning bites are created from fresh, local produce. For those wanting to enjoy a French fix at home, all house-made toppings, Tartine’s signature bread and a carefully edited wine selection will be available to purchase online or in person from the provedore at Tartine.
As part of the bistro offering, fresh oysters, beluga caviar and charcuterie are designed to compliment the selection of house Champagne cocktails. For those wanting to indulge in full restaurant service, French classics like Cote du Pork with charred cabbage, civet cheek and quince or Steak au Poivre are on offer. Dessert? Apple tarte Tatin or lemon tart are on offer alongside a full cheese service for those wishing to elevate their dining experience.
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Open Tuesday to Sunday for lunch and dinner, Tartine also offers the private dining room ‘Salon Tartine’ designed to host ‘Chef’s Dining’. “The concept for Tartine has been long in the making,” says Beddoes. “I look forward to sharing my love of Tartine and all things French with Melbourne.”
Andrew (formerly head chef at Union House) grew up in Derbyshire, England where he spent most Saturday afternoons cooking alongside his beloved ‘Granny Beddoes’. It was in these special moments that he found his love of cooking. He attended culinary school at the age of 16 and went on to work at a selection of fine dining venues including Michelin-starred restaurants Orrery and Galvin at Windows.
Andrew’s first head chef role was at Café Boheme, a French cafe part of the prestigious Soho House, London, under the guidance of Chef Henry Harris. This cemented Andrew’s love for French Cuisine. Tartine is a collaboration between Andrew Beddoes and Matteo Bruno, owner of The Meatball & Wine Bar.
Tartine is launching August 25 at 105 Swan Street, Richmond. Open Tuesday-Saturday for lunch and dinner, and open Sunday for lunch. More info here.
