Claude's, French restaurant in Woollahra, Sydney, Australia
Claude's was a French fine dining restaurant located in a small, discretely furnished space. The interior featured cream walls, dim lighting, and Limoges plates decorated with Napoleon's crest throughout the dining room.
French immigrants Claude and Nicole Corne opened the restaurant in 1976, introducing authentic French cuisine to Sydney's limited fine dining scene at that time. Later, different owners such as Tim Pak Poy and Lee Luk took over and added their own interpretations to the kitchen.
The restaurant offered diners an experience of French culinary tradition in a small, intimate setting. The space with its cream walls and soft lighting created an elegant environment for the meal.
The restaurant opened only Tuesday through Saturday, serving dinner starting at 7:30 PM with various menu options. Guests could choose between three-course meals and full tasting menus with wine pairings.
The kitchen fused French techniques with Asian influences, creating dishes such as smoked salmon consommé and green papaya salad with Andouillette sausage. This combination was uncommon for a classical French fine dining restaurant of that era.
The community of curious travelers
AroundUs brings together thousands of curated places, local tips, and hidden gems, enriched daily by 60,000 contributors worldwide.
