Bon Ton Bistro and Wine Bar, Leura
European style Bistro & Wine Bar in the heart Leura village. Open all day for Breakfast and Brunch on weekends with a Bistro style dinner menu from 5.30pm The conservatory style Wine Bar has a wonderful selection of imported and local wines by the glass and a contemporary small plate grazing menu. Additional features include cosy log fires, a leafy alfresco garden and a private room for up to 30 people. Childrens menu always available.
The big news at Bon Ton in Leura is the arrival of guest Executive Chef Alun Evans. Alun has broad and deep experience, and a list of SMH Good Food awards as long as your arm. He’s been at Toko Surry Hills (Japanese izakaya dining) and seafood focussed bistro The Sardine Room at Potts Point. He’s been Group Executive Chef for the Keystone Group that stables Cargo Bar, Sugar Mill, The Winery, Bugalow 8 and more. And most recently he’s been wowing Sydney’s Inner West with a menu of bistro inspired brunch at Brewtown.
Alun has moved up to the mountains and taken on a guest spot at Bon Ton in Leura. Along with head chef Adam Shaw and owner Ralph Potter, (‘it’s all about the teamwork,’ says Alun), he has devised a Saturday brunch menu that feels a wee bit inner city. Alun’s signature brunch dish is baked polenta with grilled asparagus, poached egg, field mushrooms, grana padano and truffle oil, and the whole Bon Ton menu shares a similar generous feel. It’s a back-to-basics menu, everything considered and comforting, and done very well. ‘I love developing a new menu, the chance to explore and share ideas,’ says Alun. ‘It’s a challenge to create a menu that suits the local produce, the customers, the season. It feels fantastic to nail it.’
Alun and his team have also developed a new dinner menu of warming, hearty winter dishes. ‘No foams,’ promises Alun. ‘It’s all about tasty, simple food with an emphasis on proper cooking and proper seasoning.’ Alun Evans is collaborating with Bon Ton for a limited time, so Mountains foodies should book early to try some truly inspired food from a devilishly talented chef.