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O'Connell Street Bistro Review

4.2 /524 Reviews
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M41***92
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5/5
Original Text
I like this very stylish restaurant very much, very good

O'Connell Street Bistro

Posted: Feb 26, 2018
More Reviews
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  • 没有蜡olling
    4/5Excellent
    Original Text

    Ju 🔥 coffee shop Ju Niu B's crunut can't be more delicious! This time I ordered cinammon and fruit-nut flavors! More next time! Elvis Burger: crounut with cheese and beef patties and bacon to let calories fly! La la la 😁 ​

    0
    Posted: Jun 19, 2021
  • Boye1
    4/5Excellent
    Original Text

    The small roadside restaurant I accidentally found, the lamb is delicious, the thousand-layer lamb is the specialty of this store, the duck legs are also delicious for you, the sauce duck legs are very big, the roast is very tasty.

    0
    Posted: Jun 7, 2020
  • Tiramisu8511
    5/5Outstanding
    Original Text

    Recommended O''Connell Street Bistro pre-theatre express menu, three course also send bread and chocolate for only $45, but the taste is not discounted. The portion is just right, it won't hold up, the ideal pre-show supper. Although the limited meal time of 1.5 makes me a little uncomfortable, but in general, I still think this one is quite worth for try.

    4
    Posted: Aug 12, 2017
  • 小小鱼的麻薯片
    5/5Outstanding
    Original Text

    The taste is pure and unique, the environment is clean and the service is thoughtful and enthusiastic

    0
    Posted: Sep 11, 2022
  • 大力麦
    4/5Excellent
    Original Text

    The meat of the ribs is very tender! The outer butter has a strong orange flavor. After the smoky honey juice, it is crispy and refreshing! The roasted turkey is golden in color, the chicken skin oil does not crack, and the chicken is tender. Slice it with a knife, pour the brine and sprinkle salt. In addition, the chips here are amazing, amazing, and amazing! It is said that it is fried by duck, and it tastes crispy and refreshing, and the capital is unforgettable. Hee hee, I assessed three dishes, but I actually got a full score?

    4
    Posted: May 6, 2016
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