L'Anerie French Bistro on Phillip Island

A cozy, chic and authentic French restaurant in beautiful Cowes on Phillip Island, L'Anerie is renowned for its French and European specialties as well as an impressive selection of fresh oysters and seafood, and quickly become an institution since opening its doors in 2021. Originally West’s General Store in the early 1900’s, these days L'Anerie pays homage to its inspiration, all those beautiful little bistros and brasseries across France, with hand decoupaged tables, velvet chairs, silverware, vintage napery and the owner Kryss's personal collection of art and collectibles which gives the restaurant a welcoming and warm atmosphere. Arriving to meet my husbands sister who he hasn't seen for 10 years, the evening was a memorable evening indeed.

The striking coastline of Cowes on Phillip Island

The Cowes Jetty Goods Shed, built in 1873, served mariners and locals 

as a secure storage space for goods arriving by sea

Phillips Island is a popular seaside destination for Australians, 

with it's coastline of sandy beaches and only 90 minutes from Melbourne

The Penguin Parade on Phillip Island is a nightly natural spectacle where hundreds of tiny little penguins return from the ocean at sunset to waddle across the beach to their burrows

Australian flags were at half mast in recognition of the massacre on Bondi Beach where

two gunmen opened fire on an event marking the Jewish festival of Hanukkah, killing 15 people  

L'Anerie French Bistro in Cowes, where we met up with my husbands half sister

who he hadn't seen in over 10 years

The charming interior of L'Anerie with hand decoupaged tables, velvet chairs, 

silverware and beautiful vintage napery

A complimentary coupe of Champagne was served as an Aussie welcome
when we all arrived for dinner by owner Kryss

Freshly shucked Ma Bruny Oysters from Tasmania 

Twice Baked Goats Cheese Soufflé with dressed frisée

Grantinée Scallops with garlic and herb butter

Moules Frites with local mussels, speck, calvados, apple and Normandy Sauce with bowl of frites

Lamb Navarin with slow cooked Spring lamb with a hint of Rose Harissa,

nestled on warm Israeli couscous topped with spiced yoghurt 

Grilled Blue Eye with creamed fennel and potato pavé topped with red salmon roe and fresh dill

and bathed with a citrus beurre blance sauce

Plum Tart with vanilla iced cream

www.anerie.com.au