An ode to New Orleans in their drinks, food and name – borrowing from the city's unofficial laissez les bon temps rouler (“let the good times roll”) motto.  Established by brothers Mick and Will Balleau, of Richomonds Chingón, with a cocktail list developed by Evan Stanley, of Black Pearl and another set of brothers in BBQ experts Christopher and Jeremy Sutphin, late of Fog, Le Bon Ton has it all for the Melbourne food lover.

With a rise in appreciation for the tender slow cook BBQ of the South, Le Bon Ton will have the carnivore inside you silienced with its 18 hour, yes that right 18hour smoked meats. The meat heavy menu will take a few visits to cover but so will the extensive and awe inspiring cocktail collection. Cocktails reproduce New Orleans classics (Sazeracs, Hurricanes, Vieux Carrés) and are inspired by them, Geroge is partial to Minnie the Moocher, a concoction of  absinthe, vermouth, lime, almond and mint.

Georges reccomendation, start with the oysters. Oh, yes the oyster bar specically set up with its own chef that handles these fresh beautys along with the Absinthe. With a late licencing at the venue means that you can take your time in this candle lit copper den and indeed let the good times roll!


02 May 2014
Le Bon Ton
51 Gipps Street Collingwood VIC www.lebontonmelb.com
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