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Matt Preston

Mat Preston writes

“it’s hardly the most vibrant dining room, with its crowded tables and exposed beams, but fair prices and a menu of French bistro food make Moretons an alternative to the popular French theme palaces south of the river. Try the big-flavoured warm salads of marinated chicken livers or scallops with mushrooms. The blackboard menu usually has a choice of steaks that come with good “frites” and perhaps a hearty béarnaise sauce. They also make excellent summer pudding here and a great tarte tatin.”

The Age –
Saturday May 24 2003