Upcoming Events
Greywacke & Novum Wine Dinner
Wednesday 16 September | C’est Bon | 6:00pm
Join us for a special evening in partnership with Saint Wine, celebrating two distinctive New Zealand wineries — Greywacke Vineyard and Novum Wines.
Hosted by Alex Judd of Greywacke and Rachel Jackson of Novum, the evening will showcase nine wines across four courses, with Chef Andy Ashby creating a French menu designed to let each wine shine.
Greywacke, founded by Marlborough pioneer Kevin Judd and his wife Kimberley, is known for expressive, site-driven wines that reflect the character of Marlborough. With a strong focus on sustainable vineyard practices and minimal-intervention winemaking, Greywacke creates wines of elegance, texture and depth of flavour.
Novum, founded by Rachel & William, takes a hands-on, curious approach to small parcels of fruit, exploring their unique vineyard character to create a collection of distinctive and memorable wines.
Both wineries share something in common, beyond their Marlborough roots: a hands-on approach, a commitment to working closely with the land, and the freedom that comes from being small, dedicated teams.
There’s also a personal connection — Andy is originally from New Zealand. For this dinner, however, he’ll be keeping things firmly French, bringing a little taste of home to the table through the wines.
Four courses. Nine wines. Two exceptional New Zealand producers.
An exclusive, communal dining experience with very limited seats available.
Christmas Day Lunch
Gather your family and friends this Christmas Day and let us take care of the cooking.
Join us at C’est Bon for a relaxed and festive French Christmas Day lunch, with French bubbles on arrival and a generous shared menu designed to bring everyone together around the table.
Enjoy the magic of Christmas without the shopping, preparation or washing up — simply settle in, raise a glass and celebrate with the people you love.
Friday 25th December
Booking Times: 12:00pm OR 1:00pm
Price: $198 per person
Menu to be released soon.
Joyeux Noël!
Sculptures, Sips & Supper
Introducing a “Dead Puppet Society” and “C’est Bon Restaurant” collaboration – to reward your team with something different.
Sculptures & Sips Workshops at Dead Puppet Society
Love art and design? Pop the champagne and get hands-on with the DPS Sculptures & Sips experience designed to bring teams together.
The Private Cellar Experience at C’est Bon
Before or after your Sculptures & Sips session, retreat to C’est Bon’s private Cellar.
The perfect setting to connect, unwind, and celebrate what you’ve created together.
To enquire, please contact Dead Puppet Society directly. When submitting your enquiry for the Sculptures & Sips Workshop with DPS, their team will liaise with the C’est Bon Events Manager to check Cellar availability and will connect you once you’re ready to proceed with the booking.
Le Rendez-Vous Wednesdays
Midweek deserves a moment – launching from the 1st April 2026.
A reason to gather around the table with friends, unwind, and dine with confidence.
Four courses for $47pp, incredible value, without compromise, a tailored offering with dishes representing new ideas in a French format that will change monthly.
Elevate your evening with a few extras — oysters, sides to share, fromage trolley, mini martinis, and unique wine offering.
Bon Appetit!
Prix Fixe Before Six
Heading to a show at the Princess Theatre or just want to treat yourself to an early, effortless dinner?
Our ‘Prix Fixe Before 6’ set menu is here to save the day (and your appetite)!
Choice of 2 Entrées & choice of 2 Mains for only $50 per person — perfect for a little midweek indulgence or a pre-show feast.
Come for the flavours, stay for the fun 🍷 …
Duck à la presse
A beck to feet experience bringing back the theatre in a cosy modern warm French environment.
We are very proud to be serving this 18th century French classic. A dish with rich culinary history, believed by many to be the pinnacle of bourgeois French cuisine.
In France, duck á la presse or canard au sang (duck in blood) is regarded as the height of elegance. It consists of various parts of a young duck that has been roasted; duck legs fall on one plate and duck breast slices go on another. The distinguishing feature, however, is the sauce that tops the breast.
The neck is air dried before we add a C’est Bon secret recipe filling, seasoning and sealing at a high temperature. The legs are confit rubbed in Tasmanian pepper berry, brushed with blood orange glaze and served separately with accompanied garnishes.
The offering is $195 per duck which feeds 2-3 people. Larger tables will require an additional fee to serve the entire table. We offer this experience on Tuesday, Wednesday or Thursday evenings, subject to availability.
Details:
• Available Tuesday, Wednesday Or Thursday Evenings
• Arrival Time: 6:00pm, 7:00pm OR 8:00pm
• Price: $195 per duck
• Contact: bonjour@cestbon.com.au to book!
Bon Apetit!
L'Entrecôte Jazz Soirée
🎷 Join Us for L’entrecôte Jazz Soirée – Every Fortnight on a Tuesday | From 10th March – December! 🎶
There are few dishes as timeless as the French entrecôte. Born in the classic Parisian brasseries, it’s a ritual of simplicity done right: perfectly cooked, with a side of golden frites, and the pleasure of lingering at the table just a little longer.
On Jazz Soirée nights, we celebrate this icon with our signature offering:
Entrecôte & bottomless frites — $55pp
• Wagyu with condiments
• Bottomless pomme frites with café de Paris sauce
• Salad de Champagne
As live jazz hums through the room from 6:00–8:30pm, settle in for an evening of candlelight, clinking glasses, and that unmistakable brasserie buzz — this is dining as it should be.
For those who like to indulge a little further, optional add-ons are available on the night such as:
• Freshly shucked oysters
• Tableside crêpe soufflé suzette
• Our roaming fromage trolley
Unfortunately, we cannot cater to vegan or vegetarian for this evening.
Book: www.cestbon.com.au