Chez Pascal

Best Known For

5-hour braised beef cheeks, mash and orange Grand Marnier sauce.

Take the first bite, close your eyes and be transported to old world France with classic and traditional cuisine that dances on the palate at Chez Pascal restaurant on Rocky Point Road in Sans Souci. For more than 35 years, Sydneysiders have been saying merci to plates that caress the soul, prepared by Chef Philippe Lebreux in a convivial vibe of embossed wallpaper, red feature walls and an eclectic mix of artwork. Settle in with a glass of red and embark on your adventure with escargot drenched in garlic butter, or French onion soup and crusty bread; moving onto mains of French cut roasted lamb rack, finished with mint and Port wine sauce. Perhaps seared rare venison in Cognac, red currant and black pepper sauce entices; before a dessert of crepe Normandie, caramelised apple and Calvados.