Specialising in French pizza, known as flambée, Dan Xerri and his team are serving up a slice of fun French cuisine – but not as most know it. Just in time for spring and summer Resto BoBo’s new menu additions take the offering to the next level, with French tapas designed to share. The restaurant will also pop up at the Prahran Market Say Cheese Festival on Sunday 29 October and the annual Paris to Provence festival on 24–26 November.
Resto BoBo’s signature flambée is made with an ultra-thin, crispy dough base with premium imported French cheeses and gourmet toppings. Unlike Italian pizza, flambée is lighter, crispier, and designed to be enjoyed alongside creative cocktails, local and French beers and wine, and now a new French tapas menu.
On top of the more traditional flambée toppings, Resto Bobo also serves innovative dishes like the Salmon Piquante Flambèe, with chili cream sauce and salmon, reflecting the fusion of Melbourne and Strasbourg. Our absolute favourite was the La Belle Vie with Bleu d’Auvergne cheese, vanilla poached pear and rocket salad. It was a classic and simply stunning combination of flavours.
New menu additions include larger share plates such as the moreish handmade Spaetzle (French pasta) and cream cheese which goes perfectly with their perfectly cooked Seared Black Angus Steak & Greens.
The share plates celebrate the contemporary and casual approach to French dining. Dishes arrive at the table gradually, instead of all at once, to encourage a leisurely meal shared with friends – a real taste of the way the French eat.
To finish we recommend a dessert flambée to conclude your evening on a sweet note.
The drinks list also celebrates a fusion of Strasbourg and Melbourne, with a great foreign and local wine selections as well as beautiful cocktails including the Cognac Espresso Martini, the Le Birlou Sour made with Birlou apple and chestnut French liquor, egg white and bitters.
Location: 110 Chapel Street, Windsor