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Scott Pickett

As one of Australia’s leading chefs and restaurateurs, Scott Pickett’s generous spirit and abundant personality are at the core of his establishments. He pairs his vast experience with his deep understanding of seasonality and respect for Australian growers and producers.

In February 2022, Scott Pickett opened the highly anticipated Smith St Bistrot in his old Saint Crispin site. Smith St Bistrot is testament to his classic French training and inspired by the nostalgic charm of old Parisian bistrots he’s visited on his travels.

Smith St Bistrot is somewhere for locals to come for a drink and stay for the food. Our wine list focuses on a hands-off approach to winemaking including organic, sustainable, natural and biodynamic wines, including our Dead Winemakers Society Dolcetto.

Serves 4

1.2kg Whole chicken, dejointed and cut into braising portions
300g Chopped vegetables (carrot, leek, celery, and shallots)
20g Chopped garlic
100g Small pickled onions
100g Cooked baby potatoes
1tbsp Chopped parsley

300ml Cream
300ml Chicken stock
300ml White wine
2 Thyme sprigs
1 Garlic head
300g Finely sliced shallots
2-3 Drops of lemon juice

Preheat oven to 190°c.

Season chicken with salt and pepper and roast on suitable sized baking tray until cooked through (approx. 30 minutes).

Combine white wine, thyme, garlic and finely sliced shallots in a suitable sized pot, cook and reduce to a light syrup.

Add chicken stock and repeat process.

Add cream and repeat/ reduce to a light cream consistency.

Lightly steam vegetables.

Add chopped vegetables, pickled onions, potatoes and chopped parsley.

Add reserved chicken and reheat over a medium heat, if necessary, check seasoning for salt, pepper.

Add a squeeze of lemon juice and serve!