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Sabayon
Ph: 6247 8212; Shop 4, Melbourne Building, West Row, Canberra 2600 www.sabayon.com.au
Sabayon, $$
Open Lunch Mon-Fri noon-3pm Dinner Mon-Sat 6-10pm; Licensed, BYO, Corkage $12 bottle; AE DC MC V EFT
Chef David Keeley & James Mussillon (29-11-08) Owner James Mussillon (29-11-08)
Other published opinions
Age Good Food Guide 2009 "Still elegant, this is the most casual of James Mussillon's trio of restaurants, and in many ways the most likeable"
Sydney Morning Herald Good Food Guide 2009 Score: 13.5/20 "More casual than Courgette, Sabayon is in many ways the most likeable - certainly the most approachable - of James Mussillon's Canberra restaurants"
Canberra Times Michael Brissenden, 24-09-08 Score: 15/20 "Well-priced top quality dining in a relaxed atmosphere"
Sydney Morning Herald Good Food Guide 2008 Score: 13.5/20 "The baby brother of Aubergine and Courgette is also the most casual, with allday dining, lower prices and a much more relaxed feel"
Sydney Eats 2008 "Enjoy accomplished dishes such as caramelised pork cutlet with Toulouse sausage, celeriac puree, prunes, apple and almond salad $28 or a flavoursome aged beef with mash and beans $32."
Canberra Times Catriona Jackson, 15-03-06 "BROUGHT to us by Aubergine and Courgette owner and chef James Mussillon, Sabayon is an adventure into more casual, all-day dining. Mussillon has played a large part in reviving quality fine dining in Canberra, so we know he can cook and run a high-end operation with class. ... Sabayon is the kind of place you could go for a special occasion, a casual bite and drink or a late brekkie. Allday dining is not unknown in Canberra, but Sabayon takes it up a notch. This is really fine food available whenever you want it and at very good prices, given the quality of the food."
Sydney Morning Herald Good Food Guide 2007 Score: 14/20 "Sabayons modestly priced all-day dining is flexible enough even to knock up a late breakfast for lunch. Canberrans love it so much they're queuing to get in to the third prong in James Mussillon's trio of French- named restaurants (along with Courgette and Aubergine)."
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