Paris Butter

"Would recommend. Worth Trying. Nested in a neighborhood setting, offers a more relaxed private dining experience where it feels the whole restaurant opened just for your booking. Overall it's a refined experience, perfect for date nights and special occasions. You won't be disappointed. Liked: Wagyu Tri-tip. Wasn't expecting a cheaper cut, but the execution was absolutely spot-on perfect. Tasted like it was treated with a quick smoke/binchotan, absolutely devine. Beetroot Sorbet: Clean, not too sweet, citrus rinds brighten the end. Perfect finisher. Should be served after the caramel cake (I'd scrap the cake altogether). Bread and butter: Bread wasn't cut fresh, or it was but the reheating left it dry. truffle/garlic butter was very delish. Mushrooms : intense flavours, very moreish, belongs in a pie. A little too much as a main, but flavours amazing. Potato (snack): Some kind of miso? based potato puree soup. One of the best I've had. Huge umami. Slight bonito undertones. Below Par: Fish - both fish dishes were lacking in execution. The cooked fish was overdone, the raw starter was lukewarm and lacked texture with a slight fishy aftertaste. Although evolution menu sounds short at 6 courses, they bring out many snacks and bites at the beginning and end, so I wouldn't worry. Drinks $20+ Service was immaculate, I liked the touch of warm towels and the little gift at the end. $175pp. Takes AMEX. Reservation is required."

"We went to Paris Butter for the first time yesterday and we were not disappointed. We had a 7:30pm reservation for the 7 course menu. Every dish was executed with such perfection. The chefs play with the beautiful flavours of the quality ingredients. They utilise texture and colour so well, that every mouthful is a different experience. The chefs bring the dishes to the table and explain each item on the plate. The chefs also cater very well to dietary requirements - be sure to mention this in your booking. The staff also confirmed this when we arrived. We had delicious duck mains, in place of the beef. The duck was so beautiful and tender. I'm very picky about how meats are cooked but I had no complaints. The waitstaff were wonderful and attentive. They were very warm and friendly but also didn't disturb active conversation. They were smooth in collecting dishes and also made sure to refill water without disruption."

"We visited just before New Years and had a fantastic meal (Evolution menu) with Wagyu rib and eye fillet as the mains. I loved every dish; the trevally and scallop with asparagus were my favourite. The orange dessert reminded us of our beloved and prolific orange tree. Well worth a visit!"

"Went in for the collaboration with Teresa, food and cocktails were perfect and was easily the best dining experience I have ever had. We even got to dine at the young industry table which gives passionate people a chance to experience this incredible restaurant. Can’t wait to visit again"