Louis - Barton, Australian Capital Territory

H

My rating is 4.3*

We had the tasting menu (with steak frites at extra cost) and the meal exceeded our expectations.
The dining room is not large but has a cosy feel. Dim lighting and comfy chairs add to the ambience.
The food was surprisingly good. Solid bistro fares. The servings were generous. The pacing of each course was good.
The service was good at the beginning but it lacked a little as the dinning room filled.
There were quite a few solo diners as well.

E

We had the vegetarian tasting menu

Service was top notch, food came out quick to start but slowed down as it got busier. Drinks were lovely and atmosphere was nice and relaxed, not too loud but the venue next door does get busy and loud

Unfortunately the food was not to our liking, everything was just covered in so much cheese, it was overpowering the main dishes. None of the other ingredients shone through as all we could taste was intensely strong cheese. Some of the dishes we couldn’t eat at all. It was completely different to what was written online and no menu was given to show what we were actually eating.

Krystel C.

We were looking forward to going back after last year and what a disappointment.

The service and the food were really poor. Took forever for a waiter to acknowledge us once we were seated. We were ready to order and they then remembered to tell us about the specials.

The food was not nice at all.

We had the fried brie and it was cold. It had clearly been sitting in the fridge for too long and the center was hard so had not melted at all during the baking process.

My partner had the poulet rôti, and while well cooked, it wasn't seasoned at all and was therefore tasteless. The cream corn was non existent and consisted of a couple of corn and a lot of oil.

I had the mushroom tart and I can't begin to describe my disappointment. It consisted of a fried brik pastry piece chucked on top of two brown mushrooms which had clearly been overcooked and were dry. The celeriac was also tasteless. No seasoning, no sauce. It was just comically bad.

We ordered a side of Paris mash and again, oily and tasteless. Thankful for it as it made my mushroom (deconstructed) tart almost edible.

We had the chocolate.kisse for dessert. It was okay but the Chantilly cream was Chantilly at all. It was cream. Too heavy and not achieving the light delicious feel it would have given the moisse.

Overall, big disappointment. It hasn't been the same since it changed from Buvette to Louis, and we won't be coming back anytime soon sadly.

Do yourself a favour and support Les Bistronomes instead of you're looking for classic tasty french food done incredibly well.

Kenneth

I was excited to try the tasting menu at Louis last Saturday, but unfortunately, it wasn’t available as they were in the process of changing it. Instead, we ordered the Duck Rillette, Smoked Snapper Pappardelle, Beef Fillet, and Mango Shortbread Dessert. All the dishes were well-prepared and delicious. However, I deducted one point for the fine dining service, as there was minimal introduction to each dish and the plates were not changed between courses. Despite this, the overall experience was still worth trying.
Full video review in IG: kenlo_hk

Samantha W.

My partner and I booked a dinner while we were staying at the hotel. I have never been to a fine dining restaurant before.

We ordered the fried brie cheese, broccolini, steak and frites, the roast chicken.

The food was amazing. It was so delicious we are thinking about it days after we visited.

The cocktails and dessert were to die for.
The service was impeccable.

We will definitely be back again. If I could give them more stars, I would.

Am M.

To ring in the New Year, the five course service experience at Louis really set the tone. The Confit of Trout was excellent and would be my choice again. The Beetroot and Duck was also seriously worth it! And benefited from the wine pairings as well. I was a little saddened by the dessert- calling something a pavlova sets expectations for a delicate powdery hard case around pillowy fluff rather than tooth encasing eggy ... paste. On the flip side, it offered a good standard to set for 2025 - fewer desserts!

Would be back in a heartbeat for the trout!

Madhawa P.

Had a great experience here. The food was delicious, and the ambiance was really nice. They didn’t have many vegetarian options, but the dishes I tried (in the photos, but I can’t recall their names) were great. The service was prompt, though it wasn’t busy when I went. I made a reservation through their website, which was easy. It’s a bit on the pricey side, but the overall experience was great. There’s a Wilson parking on Burbury close.

Daroy C.

Stepped into the newly opened Louis, nestled within Hotel Realm, and was immediately captivated by its blend of casual yet upscale vibe. Despite the iconic 'B' from Buvette still gracing the entrance, the inside has undergone a complete transformation, offering both a bar and formal dining area - a bustling hub teeming with activity.

From the moment we arrived, the staff were attentive, knowledgeable, and welcoming. However, the experience would have been more personable with a dedicated server, rather than the handful we interacted with throughout the evening.

As for the dishes, the chicken liver parfait appetiser was a standout, and the gnocchi entree was delectable. The lamb main and the chocolate fondant dessert were perfectly executed, satisfying in both presentation and portion size. We also savored a well-balanced Raspberry Scrub cocktail - a rum and tonic concoction with just the right sweetness and strength.

While Louis's prices reflect its culinary director's well-earned reputation, don't expect an experience identical to Aubergine. It's a different journey, yet equally enjoyable. With Ben Willis at the helm, it's clear that Louis is setting its sights high - potentially even aiming for hatted status. If my visit is any indication, they're on the right path. Can't wait to see what the future holds for this exciting new venue!