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Pluviôse
Australian
A wood-fired oven does most of the heavy lifting at this small modern restaurant named for a month in the French Revolutionary calendar, which sets expectations accordingly. The Australian chef runs the floor and the kitchen solo, baking his own bread and churning his own ice cream between searing fish with a light hand. Opening hours shift, so booking ahead is less a suggestion than a requirement.
The awards strongest first
- Le Fooding Le Fooding Guide
- Michelin Guide Selected Restaurant
One number, weighted & current 84
How we scoreThe dishes from the writeups
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Red tuna
“The cooking brings out the freshness of fish such as the just-seared red tuna and grouper cooked on one side.”
Michelin Guide -
Grouper
“The cooking brings out the freshness of fish such as the just-seared red tuna and grouper cooked on one side.”
Michelin Guide
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