Jacques Reymond

This fine old mansion which was converted by the previous owners into a restaurant and reception room provides a beautiful setting for weddings and parties. There is a garden out front and downstairs one large and two smaller dining rooms. Upstairs is a comfortably sized L-shaped reception room.

It's the place for a grand night out, you need to stay a while to savour the experience. A great deal of attention to detail in the setting and in the service. Not least of all in the kitchen. Jacques Reymond is constantly working and experimenting with different flavours, he seeks intensity and variety in his dishes. Jacques grew up in Burgundy, worked as a chef there, as well as in Paris, South America and in England where he met his wife Cathy. After he came to Australia he worked some years at Mietta's, so his cooking abilities are well known to me. At that time he was concentrating on the dishes he had grown up with whose flavours matched the wines so well. In Melbourne he was introduced to Asian vegetables and we sent him to cooking school in Thailand. He has been experimenting ever since and now the mix with Asian ingredients is very strong in all his dishes. The wine list is extensive and features Burgundies which Jacques imports himself.

78 Williams Road
Windsor
Melways reference 58:G7
Opening hours: Lunch: Tue-Fri 12 noon-2pm. Dinner: Tue-Sat 7pm-10pm
Licensed
Credit cards accepted
Seating inside: 60,
Closed: Most public holidays
Features: No smoking, kids encouraged, private rooms seat 80, 22, and 14
Favourites: Terrine of ocean trout with wasabi and red shallot fondue $28, roasted scampi with orange crust and saffron noodles $29, Saddle of hare roasted with black pepper and poppy seeds $38

A 1997 interview with Jacques Reymond and an updated reviewof the restaurant can be found here