This is a Melbourne institution, it has a traditional European feel and great friendly service.
Sitting opposite the Victorian grandeur of Parliament House, The European has gained iconic status amongst Melbournites and visitors alike. Open 7 days a week from morning until late, they offer classic bistro fare with substance and character to complement its extensive collection of Champagne and other European wines.
The menu is peppered with a taste of Spain, Italy and France. Drawing on their own in house butcher and farmhouse cheeses, they excel with using the best seasonal produce available, cooking simple classic food for lunch and dinner.
Sweetbread skewers, cauliflower, brown mushrooms, salsa verde
This appetiser was not on the menu, although I had a different version on another occasion. Sweetbread (or lamb brains) fry is a common eat in New Zealand and many other places that produce lamb and mutton. We used to serve this in Singapore, but it is difficult to get the source of brain. They are creamy and taste fantastic if you get over the yuck factor.
Stuffed pigs trotter ‘Pierre Koffmann’ with Paris mash and truffle jus
Pierre Koffmann’s stuffed pig’s trotter is a classic French dish known for its rich flavours and intricate preparation. It involves boning the trotters, creating a flavourful stuffing with ingredients like sweetbreads and chicken mousse, and then reassembling the trotter into a compact roll before cooking.
Served a creamy, smooth mashed potato a la Parisian style and a wonderfully rich and savoury truffle jus sauce, the trotter can be shared or a single portion for one. The skin of the trotter is melt-in-mouth tender, and the stuffing paired well with the sauce. The mashed potato reminded me of the ones made famous by Joel Robouchon. A very good eat.
Blue eye, smoked mussels, sauce grenobloise
Blue-eye trevalla, also known as blue-eye cod, is considered by many people to be one of the finest table fish caught in Australian waters. It is a very versatile and popular fish, due to its firm, moist and delicately flavoured white flesh. Sauce Grenobloise, one of the classic French sauce that pairs well with the fish, is a delightful combination of browned butter, diced lemon and capers, and finished with crunchy diced pickles. The final touch of smoked mussels gave the plate some shellfish umami badly needed from the white fish.
250g Aged porterhouse ‘au poivre’, frites
My colleague picked the 250g aged porterhouse ‘au poivre’, a French term for steak coated with coarsely cracked peppercorns. The peppercorns form a crust on the steak when cooked and provide a pungent counterpoint to the beef. The steak came with frites or French fries on the side, and was completely drowned in a pepper sauce.
Sautéed spinach
She ordered a side of sautéed spinach to balance the meal with some greens. It was quite a big side and we happily shared it with her.
The place resonates with Melbournians and can be measured in the place’s longevity. The food has always been bistro style, not fine dining. It is constantly busy, so service can be quite slow. But the old school ambiance, the quality of the food and genuine service compensated to the wait for a table or the food. Booking essential unless you want to wait, and then you may not be able to get a table if you walk in.
The European
161 Spring St, Melbourne VIC 3000, Australia
Tel : +61 3 9654 0811
Visited May 2025
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