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Visit to Tartine New Modern French Restaurant in Richmond

Tartine, the brainchild of self-confessed Francophile and hatted Chef Andrew Beddoes, immerses diners in an authentic yet relaxed modern French bistro experience. It has opened with acclaim on Swan Street, Richmond at the former Meatball & Wine Bar venue. We were invited to experience some of the dishes, and we arrived at a packed Tartine restaurant on a Tuesday night.

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Tartine (meaning ‘open sandwich’ in French) is an all-day venue with a menu beyond what the simple name suggests. We are no strngers to an open sandwich, but Tartine takes it to another level with its quality bread and imaginative toppings.

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 home-made edibles, it’s easy to say that Tartine has it all. Image credit above: Tartine.

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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 and with the utmost of care. We ordered two excellent tartines; the Tartine with crab, green apple, Chervil and crab emulsion, and the Tartine with Charred Lamb, Muhammara, pomegranate and coriander. Both are highly recommended.

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Tartine with Charred Lamb.

For those wanting to enjoy a French fix at home, all house made toppings, Tartine’s signature bread and a carefully edited wine selection are available to purchase online or in person from the provedore at Tartine.

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Tartine with crab, a taste and texture triumph.

As part of the bistro offering, fresh oysters, beluga caviar and charcuterie are designed to compliment the selection of house Champagne cocktails.

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For those wanting to indulge in a full restaurant service, French classics like Cote du Pork with charred cabbage, civet cheek and quince or Steak au Poivre are on offer. Or indulge in mouth watering Steak Frites as we did, with a cracking Montpellier Butter.

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, the weekend brunch offering is not to be missed. Swap out a Champagne cocktail for a coffee for those wanting a dry start to the weekend.

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Tartine offers a next level dining experience with the private dining room ‘Salon Tartine’ designed to host ‘Chef’s Dining’. For a special occasion or those wishing to treat themselves and loved ones to an inviting, unique, private dining experience. Image credit above: Tartine.

“The concept for Tartine has been long in the making,” says Beddoes. “I have looked forward to sharing my love of Tartine and ‘all things French’ with Melbourne.”

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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. Image credit above: Tartine.

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Steak frites hit the high notes.

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.

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Not everyone does a Lemon Tart well, but Tartine produces a memorable offering that is not overly sweet, with citrus tang.

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Tartine is a collaboration between Andrew Beddoes and Matteo Bruno, owner of The Meatball & Wine Bar. Highly recommended.