A Sydney mainstay for more than 30 years, Claude’s has flourished under the influence of chef Chui Lee Luk, who has worked at the restaurant since 2004. The Singaporean chef has brought an Asian flair to the traditionally French restaurant, crafting Asian-influenced dishes to complement the restaurant’s classic French favorites. Entrée selections include roast ocean trout with white cabbage and green beans and braised and glazed soya bean duck. The intimate restaurant has two dining rooms but only accommodates 40, providing guests with an exclusive experience on each visit.
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