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Long Road is a short trip to French food with flair at New Farm




Discover a fresh approach to French food at The Long Road Bar & Eatery opposite the New Farm Cinema on Brunswick Street.

Named for the four years it took owners Leslie McLaughlan and Chris Tope to bring their dream to reality, The Long Road is the sort of bar and eatery that both welcomes and excites.

Head Chef Phoebe Mille has created a menu is influenced by European flavours and her own unique style based on five years in the Paris food scene.




Taking centre stage in the decor is a hand-blown chandelier by Byron Bay craftsman  Raffael Lohmann.  He also made the leather accented menu holders and leather aprons for staff and makes some pretty awesome leather bags that anyone can purchase.



Raffael Lohnman's chandelier, The Long Road Bar & Eatery
Raffael Lohmann's chandelier at The Long Road Bar & Eatery


Check the concrete table under the chandelier with it's long well running through the centre.  The wooden stools and custom made wood fixtures throughout the restaurant were made at suburban Red Hill, all from one giant Tasmanian tree.

The outside verandah has been furnished for comfort with couches and cushions and plenty of bar stools for an easy afternoon drink.  I love the touch of the old fashioned silver sugar basin on the tables.


Easy to kick back on The Long Road's verandah.
Easy to kick back on The Long Road's verandah.

Although the fit out looks fabulous, Leslie McLaughlan says it is still a work in progress with plans to introduce a hanging cabinet for the delectable ingredients used in the charcuterie platters.


Owner Leslie McLaughlan at The Long Road.
Owner Leslie McLaughlan at The Long Road.



Head Chef Phoebe Mille has created a French-inspired menu.
Head Chef Phoebe Mille has created a French-inspired menu.


Phoebe's menu is exciting and beautifully presented. Her goal is to have a sustainable restaurant and serve all parts of the beast in the French way.  Milk-poached lamb sweetbreads on a bed of roasted parsnip and caramelised fennel puree are a  good hint of her future direction.

Working paddock to plate, sourcing from small, independent farmers with a focus on organic, is the mantra here.


Milk-poached lamb sweetbreads.
Milk-poached lamb sweetbreads.


The slow coooked, then char-grilled octopus comes out almost to pretty to eat.  With interesting addition of berries, and a deep black charred carrot puree, the tender chunks of octopus are a delight topped with paper thin slices of purple carrot.


Slow cooked octopus at The Long Road is almost too pretty to eat.
Slow cooked octopus at The Long Road is almost too pretty to eat.






Resting on a bed of onion cream, the perfectly cooked duck breast comes with crunchy cauliflower.


Tender duck breast.



You have to dip inside to find the fiery hidden heart of the gnocchi harissa.  Topped with parmesan and a light foam, this dish hides tender pan-fried gnocchi  and broccolini.  It's a light but filling dish for those who like a little heat in their food.



Gnocchi harissa, The Long Room, New Farm
Gnocchi harissa.
The Long Room now opens for breakfast with a menu that extends to early afternoon. Baked lamb eggs and a The Long Road's breakfast board are tempting options, as it the coconut porridges with poached rhubarb and toasted hazelnuts.  But it's the chicken waffles with whipped smoked butter, pearl onions and orange syrup that will have me beating a path back to their door.

Ed+bK rating 3.8/5
The chef's deft hand shines in these dishes which will delight food lovers looking for excitement.

726 Brunswick Street, New Farm, 
Best tip: Take advantage of the happy hour specials and settle in on the front verandah with a house charcuterie plate.
Bottom line: Small share plates $9 - $22, mains $28 - $36, dessert $9 to $12.

Disclaimer: EdbK was a guest of The Long Road.

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