Review

With a French Mediterranean emphasis, the main menu at Bardo is divided into snacks, appetisers, mains, boards, pastas, sides and desserts, concisely described and conveniently on one large page. A chalkboard carries the list of Chef Jeab Sunantharak's daily specials, and these make repeat visits decidedly worthwhile. A separate lunch menu offers wraps and burgers not seen on the evening menu, and weekend brunches boast free-flow wine and featured cocktails. Taramasalata toast, a regular consisting of fresh-baked thyme cracker topped with flying-fish roe, lemon, and sprouts, makes a light and tasty starter. Gracing the chalkboard on occasion, a main dish of skirt steak with hummus offers cubes of delicately seasoned grilled beef surrounded by a thick ring of cumin-fragrant chickpea dip. An excellent choice from the board is tender and flaky grilled seabream with charred broccolini on the side. Lamb ravioli pairs well with a separate goat cheese salad, a plate of baby spinach studded with figs, apple chunks and nuts, with a light balsamic dressing. A modest well-curated wine list emphasises French vintages, with a rich and intense Pays d'Oc house red and cleanly floral Trenel Macon-Villages house white. Fresh fruit juices are available according to season. Sarnies' coffee goes especially well with chocolate fondant, profiteroles and miso caramel brownie on the dessert menu.