French Saloon

French Saloon French Saloon Wine Bar and small plates Climb the narrow flight of stairs up from the red brick lane to enter the saloon.
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A room that is at once spacious, open and rambling, one side lined by a wall of windows, the other a splendid bar of long fluted zinc; counterpoint to the perfectly proportioned, intimate beauty of its little brother downstairs. Spanning the late 1800’s and early 1900’s, French Saloon borrows from the decadence and familiarity of the Parisian bar & bistro, while finding common ground with the enjo

yment of raucous company and a sense of mischief. Start with Champagne and caviar at the bar, progress with steak tartare and bottles of Burgundy. A dining room to some, a bar for well-made cocktails and snacks for others – above all, a room for good fun and a party. Salon de Thè
Secluded from the more boisterous Saloon Bar next door, the Salon de Thè is a refined, handsome first floor private dining room. From a corner vantage overlooking Hardware Lane, long iron-framed windows flood the space with natural light. Weathered, original floorboards, elegant wall panelling and a delicate, cut glass chandelier contrast against a magnificent timber table set with bentwood chairs.

19/06/2026

Luke very quickly explains our current market fish at the Saloon. Pan roasted murray cod, pickled mussels, vadouvan créme, apple.

Long lunches at the Saloon.
10/06/2026

Long lunches at the Saloon.

Yellow belly flounder, sauce américaine. Flounder is trimmed and skinned, then with dusted spring onion powder. Sauce am...
04/06/2026

Yellow belly flounder, sauce américaine. Flounder is trimmed and skinned, then with dusted spring onion powder. Sauce américaine is made from crayfish shells, brandy, tomato then thickened with butter and finished with lemon. Available as a whole or half fish.

Chocolate marquis. An 80% Belgian chocolate enriched with a pâte à bombe and then lightened with whipped cream served se...
02/06/2026

Chocolate marquis. An 80% Belgian chocolate enriched with a pâte à bombe and then lightened with whipped cream served severed chilled with house made honeycomb, cocoa nib brownie and chocolate sauce.
“Pure decadent …” is the cleanest quote we could get from the chef.

Sour dough crusted bass grouper, watercress velouté, snail persillade, radish. Our current market fish here at the Saloo...
20/05/2026

Sour dough crusted bass grouper, watercress velouté, snail persillade, radish. Our current market fish here at the Saloon.

Dry aged duck breast, Jerusalem artichoke, chicory, cherry jus. Sourced from Aurum Poultry, these Macedon Ranges ducks a...
14/05/2026

Dry aged duck breast, Jerusalem artichoke, chicory, cherry jus. Sourced from Aurum Poultry, these Macedon Ranges ducks are processed in-house to ensure zero waste. We confit the legs for Kirk’s, dry-age the breasts for 14 days, and craft signature stocks from the bones. We also utilise the necks for sausages at Le Pub downstairs (coming soon).

We’re loving the Autumn harvest arriving here at the Saloon lately. Here is our salt baked celeriac, soubise, mushroom a...
05/05/2026

We’re loving the Autumn harvest arriving here at the Saloon lately. Here is our salt baked celeriac, soubise, mushroom and preserved truffle. On the menu now.

23/04/2026

Autumn nights.

We will be closed this Saturday for ANZAC Day. Our neighbours and sister venues and will be open as normal.
20/04/2026

We will be closed this Saturday for ANZAC Day. Our neighbours and sister venues and will be open as normal.

Parisienne gnocchi, tomato jaune, pistou, mimolette. A staple here at the Saloon. Yellow cherry tomatoes are sweated wit...
15/04/2026

Parisienne gnocchi, tomato jaune, pistou, mimolette. A staple here at the Saloon. Yellow cherry tomatoes are sweated with yellow capsicum and aromatics, then simmered for hours to make the sugo. The gnocchi is choux pastry based with house made chlorophyll added to give it its vibrant green colour, it is then hand piped, and pan fried to order.

Some more food focused captures, including the hog, from The Whole Hog for 2026.
01/04/2026

Some more food focused captures, including the hog, from The Whole Hog for 2026.

Address

First Floor, 46 Hardware Lane
Melbourne, VIC
3000

Opening Hours

Tuesday 5:30pm - 11pm
Wednesday 5:30pm - 11pm
Thursday 12pm - 11pm
Friday 12pm - 11pm
Saturday 5pm - 11pm

Website

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