Tartlette of summer greens and fromage blanc.
Good Food hat15/20

Loulou Bistro

Parisian polish,all day long.

French$$$

More on Loulou Bistro

Loulou’s baguette has triangles of sliced gruyère on both sides of the roll,a sensible thickness of thinly sliced ham and lots of house-made butter.

Butter is the essential third ingredient in this simple yet decisive baguette

This chewy roll might only have ham,slices of nutty gruyere and a generous smear of cultured butter,but those ingredients collide into something magical.

  • Sarah Norris
Loulou’s boulangerie-style croissants are made with a sourdough starter,says Sebastien Lutaud of Etymon Projects.

Buttery battle royale takes shape in Sydney’s CBD as heavyweight croissant contender Loulou moves in

Milsons Point’s Loulou Bistro reveals its miniature spin-off Petit Loulou above Martin Place metro station,just around the corner from Lune Croissanterie.

  • Scott Bolles
The Point’s group food and beverage director Alex Kirkwood,culinary director Joel Bickford,director and interior stylist Anna Hewett,owner/CEO Brett Robinson and group executive chef Danny Corbett.

Failed Botswana Butchery site in Martin Place to be reborn as huge hospitality hub

The team behind glamorous CBD venue Shell House will start work immediately on The International at the entrance to the new Martin Place station.

  • Scott Bolles
Tartlette of summer greens and fromage blanc.
Critics'Pick

Loulou Bistro

Well-oiled French immersion for friends and family.

Mini passionfruit madeleines.
14.5/20

Sydney's frou-frou-free Loulou is a flexible bistro for uncertain times

This charming and reassuring French bistro has a lot of other things going on as well,reviews Terry Durack.

  • Terry Durack