By Marie-Antoinette Issa.
Tucked along the suburb’s iconic Finger Wharf, where the vertiginous Sydney Tower soars across the city and luxury boats bob in the background, Bellevue Woolloomooloo has big shoes to fill, opening up in the same spot where Elements Bar and Grill, Il Pontile and The Amalfi Way once stood.
However, there’s a quiet confidence that this incarnation will go the distance.
There’s something about the relaxed, elegant vibe - the soft light, the sound of glasses clinking, the easy hum of conversation - that immediately tells you you’re in capable hands. Those hands belong to Executive Chef and co-owner Antoine Moscovitz.
Born in Paris, Antoine has cooked for some imposing names. He trained under Alain Ducasse, worked at Luke Mangan’s Salt, was part of the kitchen at Bathers’ Pavilion with Serge Dansereau, served as a Private Chef to the House of Roederer Cristal Champagne and helmed his own namesake restaurant in Concord, as well as Glebe’s Bellevue Cottage.
Yet, his latest venture is a thoroughly unique offering - a culmination of all Antoine’s previous experiences, mixed with a fresh creative energy.
Joining Antoine in the kitchen is Executive Chef Keith Murray, whose impressive career has taken him through some of Europe and Asia’s most celebrated culinary institutions. His experience includes time at the two-Michelin-star Restaurant Patrick Guilbaud in Dublin, Sydney’s prestigious Grand Pacific Group and Tokyo’s acclaimed Urakawa.
Keith’s cooking style blends meticulous technique with creative flair, always guided by a strong commitment to seasonal ingredients.
At its core, Bellevue’s menu is French but, with thoughtful Japanese touches that elevate the whole experience. While it may appear effortless, Antoine has no hesitation in admitting there was a lot of hard work behind the scenes to get the balance just right. However, it has all paid off.
The crab croquettes are an excellent option to start. Crunchy on the outside, creamy inside, topped with bonito and a little wasabi crème fraiche that gives just the right kick. Equally excellent is the dusty salmon, a delicate dish with confit salmon, seaweed, avocado, lemon and ginger.
Another standout snack is the chicken and foie gras entrée - buttery and balanced beautifully by cumquats and a tart cherry jus.
For mains, the rich bouillabaisse belle epoque is (like its name alludes to) absolutely beautiful - a generous bowl packed with scallops, sea bug tail, snapper, crab and flathead, swimming in a deeply fragrant and delicious broth.
Alternatively, if you’re into steak, the bone-in fillet of beef is spectacularly succulent - served with a miso butter that melts over the top, thyme jus and a side of velvet red back potatoes.
Come dessert, the caramelised pear open cheesecake is exceptional, with fresh seasonal fruit adding a signature sweetness and a creamy, umami-rich sesame base giving it a satisfying savoury twist.
Highlights on the drinks menu include the Ambre Nippon - made with Suntory Toki blended whisky, maple syrup, double barrel-aged bitters and dehydrated smoked orange - and the L'Air de Kyoto, a cocktail of Midori, yuzu-infused sake, pineapple with housemade yuzu sorbet.
While the food is definitely the star at Bellevue Woolloomooloo, the space itself makes you want to settle in and linger long after your final bite.
Whether you're popping in for a casual midweek drink at the bar, toasting something special in the Champagne Room, or getting up close to the action at the 10-seat Chef’s table, it’s clear Bellevue Woolloomooloo is a destination with depth, confidence, and staying power
A restaurant that isn’t simply filling big shoes, but redefining the Finger Wharf footprint entirely.
