As published on EatClub on December 4th 2017.
In Melbourne’s bayside suburb of Brighton sits Curly Whiskers, a light-filled French Bistro and Crêperie with an especially beautiful food philosophy. Every ingredient used in this bistro is as organic, as local and as ethically produced as possible. The best part? It’s French. As I discovered, these thoughtfully sourced ingredients once julienned, blanched or sautéed at Curly Whiskers, create such delightful results.
Curly Whiskers is far from clichéd — but rather bursting with originality. Its name elegantly suggests fussy, french quirkiness, which embodies how selective owners Rosalin and Oliver are about their ingredients and produce. The decor is unique yet minimal with white walls contrasted by useful hosting and cooking essentials lining the shelves and counters.
Food really is the centrepiece of this restaurant. Rosalin worked as the editor in chief for Artisan House, which is a directory of quality consumables and artisan producers in Australia. Both Oliver and Rosalin had noticed a revival in people’s desire to understand where their food came from and how its quality could be graded, so they created Curly Whiskers with this as their focus. They aim to remind people that food isn’t just a commodity — that there is a broad spectrum available in Australia and it’s important to not only eat, but also support ethically produced food of great quality. They also host cooking classes and events to better connect people to the food they consume.
At Curly Whiskers, a broad range of traditional french dishes are offered including a charcuterie board, a cheese plate and a vegan platter, poulet aux champignons, bouillabaisse, frites and of course sweet treats. The difference in taste due to the selectively chosen ingredients can really only be experienced. Curly Whiskers is a wonderful little suburban bistro which revives passionate appreciation for really great produce.