News and Events

  • 2-Glass Rating for 2015
  • Congratulations Booth Street Bistro on achieving your 2-Glass Rating (Highly Recommended) in the 2015 Australia’s Wine List of the Year Awards. 

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  • Recipe - Baked Pumpkin Gnocchi
  • Baked pumpkin gnocchi, persian feta, white asparagus and cherry tomatoes

    As the weather starts to cool down Wayne thought he would share with you a dish he loves to cook.


    300g pumpkin
    875g potato
    190g parmasen cheese
    375g plain flour
    2 eggs
    1 egg yolk


    1. Peel, de-seed pumpkin and roast till soft.
    2. Roast potato till soft.
    3. Cut potato in half, scoop out middle.  While still warm, weigh both the pumpkin and potato, pass through a Mouli.
    4. Add eggs, cheese, flour, salt, pepper & nutmeg. Mix well gently.
    5. On a floured bench, roll mixture into a log about an inch in diameter, cut into pieces.
    6. Bring a pot of water to boil, cook Gnocchi for a few minutes till it floats to the top, take out of boiling water and strain.

    To serve

    1. Heat a pan, add butter, when butter is melted at gnocchi, asparagus & tomatoes.
    2. Place pan in oven for about 5 minutes till gnocchi has colour.
    3. Place on a  plate using the melted butter as a sauce.
    4. Garnish with Feta Cheese and Chervil.
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  • Recipe - Fig Frangipane Tart

  • As many of you know Teresa is our baking queen and she can be found in the kitchen on Friday mornings baking up a storm. Most of her recipes are secret family recipes handed down through the generations so we are very excited that Teresa is sharing one of her very special recipes 'Fig Frangipane Tart'. Just in case you have trouble finding figs, because they usually in season around the beginning of summer, replace the figs with nectarines. Happy baking!

    1 cup plain flour
    1/2 cup almond meal
    1/3 cup icing sugar
    125g chilled butter
    1 egg yolk
    4 just-ripe figs, quartered, cut into wedges
    Caster sugar to sprinkle


    100g butter, softened
    1/2 cup caster sugar
    1 egg
    1 egg yolk
    1 cup almond meal
    1/4 cup plain flour


    To make the pastry, place the flour, almond meal, icing sugar and butter in the bowl of a food processor and process until mixture resembles fine breadcrumbs. Add the egg yolk and process until dough just comes together. Shape into a disc and cover with plastic wrap. Place in fridge for 30 minutes to rest.

    Use a rolling pin to roll out the dough on a lightly floured surface. Line the base and side tart pan with the pastry and trim the edges. Place in the fridge for 30 minutes to rest.

    Preheat oven to 200oC. Line the pastry with baking paper and pastry weights. Bake in oven for 10 minutes. Remove the paper and bake for a further 10 minutes. Cool slightly, reduce oven temp to 180oC.

    Beat the butter and sugar until pale and creamy.  Add the egg and yolk and beat until just combined. Add the almond meal and flour and stir with a wooden spoon to combine. Spoon mixture in pastry case, arrange figs over the frangipane, sprinkle with sugar.

    Bake in oven for 30 minutes or until set. Cool.
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  • Recipe - Blue Cheese Souffle
  • One of Wayne's all time favourite recipes to make on a Winters day is his Blue Cheese Souffle. 


    Makes 10

    450 ml milk
    1 small onion
    pinch nutmeg
    2 teaspoons milk
    70g unsalted butter
    70g plain flour
    6 eggs separated
    110g blue cheese diced into large cubes

    * Preheat oven to 220 degrees celcius.
    * Butter and flour 10 moulds.
    * Put milk, onion, nutmeg in saucepan & slowly bring to boil.
    * Remove to infuse.
    * Strain, bring back to simmer.
    * Melt butter in a large saucepan, add flour & mix well.
    * Cook over low heat for 5 - 8 mins, stir with wooden spoon.
    * Add milk slowly then reduce heat.
    * Cook for further 5 - 8 mins.
    * Remove from heat, add egg yolks 1 by 1.
    * Add blue cheese, whisk egg white till soft peaks form.
    * Pour into moulds.
    * Cook in water bath for 15 mins.
    * Bake for 13 mins more on 180 degrees celcius.
    * Remove from heat & cool.

    Parmesan Glaze
    125 ml cream
    60g Parmesan

    * Mix together, brush onto Souffle, heat for 8 minutes on moderate heat.
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  • Sunday Roast available for Lunch and Dinner

  • What better way to spend a Sunday is with friends and family enjoying a Sunday Roast!
    Even better you do not need to cook it because at Booth St Bistro we have Sunday Roast available for lunch and dinner!
    Our Sunday roasts feature a different, delicious meat each week – lamb, beef or pork (with crackling, of course) – plated to share and teamed with the perfect vegetable accompaniments. All this for only $26pp, Yum!
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  • Kids Eat Free

  • When you come with the kids Tues, Wed, Thurs and Sun between 600pm to 630pm they get to eat free.

    We know it seems to good to be true, but we are happy to say it is!

    With so many families in our neighbourhood we thought it would be nice to give you busy parents at least one night off from cooking a week!

    Just to let you know the offer is valid for children up to 12 years of age and for 1 children per 1 adult dining.

    Please drop in or call us on 02 9660 6652 to make a reservation.

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  • Booth St Bistro Newsletters

  • Booth St Bistro Newsletters keep you informed...

    Around six times a year, give or take a month, we send out a Newsletter with restaurant updates, new dishes, information on special events and of course special members offers. If you would like to receive this all you need to do is click subscribe and fill out the requested details. On occasion we will also send out an email flyer for a special event being held at the restaurant such as Mothers Day, Fathers Day or Themed Dinners.  

    To read our most current newsletter for January/February 2015 please click here

    Archived Newsletters below:

    January/February 2015
    June / July 2013
    April / May 2013
    Feb/Mar 2013

    Happy reading.
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  • Recipe - Orange Lemon & Poppyseed Cake
  • Orange, Lemon & Poppyseed Cake

    A special recipe from Teresa Borgese-Coom, the other half of Booth St Bistro!


    * 2 oranges, scrubbed clean with skin on, topped and tailed
    * 1 lemon, scrubbed clean with skin on, topped and tailed
    * 11/4 cups find ground polenta
    * 1/4 cup cornflour
    * 1 cup ground almonds
    * 2 teaspoons baking powder
    * 3 tablespoons poppy seeds
    * pinch of salt
    * 250g unsalted butter, softened
    * 2 cups caster sugar
    * 1 teaspoon vanilla extract
    * 6 eggs


    1.  Preheat oven to 160oC.  Grease and line two loaf tins with baking paper.
    2.  In a small saucepan place the oranges and lemon, and fill with sufficient water to cover two-thirds of the way up the side of the fruit.  Place over a high heat and bring to the boil.
    3.  Boil for 10 minutes, turning the fruit after 5 minutes. Remove from the heat and drain well. Set the fruit aside to cool a little.
    4.  Roughly chop the fruit removing any visible pips. Place the fruit in a food processor bowl and blend until it is well pureed, then set aside.
    5.  In a medium sized mixing bowl, combine the polenta, cornflour, ground almonds, baking powder, poppy seeds and salt.
    6.  In a cake mixer bowl, place the butter, sugar and vanilla extract. Beat until pale and creamy.  Add the eggs one at a time, beating well and scraping down the inside of the bowl after each addition.
    7.  Add a cup of the polenta mix with a couple of tablespoons of the fruit pulp to the cake mixture, beating until well combined.
    8.  Continue alternately adding the polenta and fruit pulp until it is all incorporated into the cake mix.
    9.  Divide the cake mix evenly between the two loaf tins.  Bake for 40 - 45 minutes or until a skewer inserted into the centre comes out clean.
    10.Remove from the oven and leave in the tins to cool a little before turning them out on to a wire rack.

    To Finish

    Lemon Glaze


    *  1 cup icing sugar
    *  zest and juice of 1 lemon


    1.  In a small bowl, combine the icing sugar, lemon juice and half the zest.
    2.  When the loaves have cooled, drizzle over the glaze and sprinkle with the remaining lemon zest.
    3.  Serve with natural yogurt.
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