Lorraines Bistro

Lorraine's Bistro is a French restaurant located on level one of the Robin Hood Hotel in Waverley, New South Wales.

The venue features a stunning glass atrium roof that creates a light-filled dining space. The kitchen is overseen by head chef Clement Marchais, who draws on his French heritage to recreate traditional dishes using seasonal Australian produce. The menu features a range of French-inspired dishes, including a French onion tartlet with caramelised onion and gruyere, Jack's Creek Black Angus beef tartare with shoestring fries, Boston Bay mussels with nduja butter, and charred leeks with apple, hazelnut, and truffle vinaigrette. According to a review, the serving sizes are huge and the bottomless mussels were delicious. In addition to the food, Lorraine's Bistro offers a 200-strong wine list, cocktails, and local beers on tap. The restaurant also features a toastie that has both comte and gruyere cheeses encased, created by Marchais.