Becasse

Becasse

Westfield Sydney, Level 5, Market St (Cnr Pitt St)
CBD, Sydney 2000
Australia

p. +61 2 9283 3440
w. www.becasse.com.au

Becasse restaurant was established in November 2001 in its former Albion Street, Surry Hills site by Justin and Georgia North.

Becasse Restaurant In July 2005 the Norths relocated to their new elegant space at 204 Clarence Street. In the past four years Becasse has developed and evolved into one of the Sydneys premier dining spaces, with its modern French cuisine and professional, friendly service with one of the cities finest cellars. Justin and Georgias motivation is to continue to evolve their establishment into one of Australias finest restaurants. The driving force behind the menus is the extremely high quality of the ingredients sourced by the kitchen, with strong depth of classic technique, and well seasoned balanced flavour.

Mission Statment Becasse Restaurant was opened in November 2001 with the aim of serving great Modern French food and wine at a reasonable price in a comfortable, elegant location. We aim to provide service that is professional, yet still relaxed and friendly. At Becasse our primary objective is to exceed both our customers and our own expectations. We wish not to become stagnant, but to continually evolve and to constantly strive to improve upon what we have already achieved.

Justin North Justin North was born in New Zealand in 1975. At the tender age of 15 he left home in Blenheim for Wellington to begin his career in cooking. As an Apprentice, he scooped about every award available, including, in 1994, the much-coveted New Zealand Apprentice Chef of the Year. In 1993, having been a chef for 18 short months he pipped hundreds of others, many much more experienced, to attain the title of Commis Chef of the Nation at the Culinary Olympics.

Justins next move was to Sydney to work at Gekko Restaurant in one of the cities top hotels, the Park Lane. He then joined Liam Tomlin and Dietmar Sawyere at the acclaimed Brassiere Cassis as Chef de Partie. A very successful year followed, during which any spare time was spent making the contacts and applications necessary to procure a place in the kitchen of one of Europe’s greatest chefs, Raymond Blanc. Justin’s rise within the huge kitchens of Le Manoir aux Quat Saisons was meteoric. At 22 he was Mr Blancs youngest ever 2nd Sous Chef and voted employee of the year from a staff of almost 200. These heights scaled, the English employment laws necessitated a return to the southern hemisphere. Justin went back via Paris where the love of his profession led him away from the tourist sights and into the kitchens of two of Pariss greatest restaurants, 3 Michelin Starred Pierre Gagnaire and Guy Savoy-a real chefs holiday.

Justin then re-joined Liam Tomlin back in Sydney as Sous Chef at Banc Restaurant. During this time, Justin was invited to join a handful of world-renowned chefs at the MasterCard Cape Gourmet Festival in South Africa where he appeared on the Carlton Food Network, along with various cooking classes and demonstrations.

In November 2001 Justin left Banc after 2 years to open his own restaurant Becasse in Surry Hills with his wife Georgia North.

Georgia North Sydney born, Georgia trained in Sydney under Liam Tomlin and Remy Bencle at the then Wine Banc, from there she moved to Restaurant CBD this followed with the opening of the much celebrated Est. Restaurant within the Establishment Hotel. Georgia then moved on to open Bécasse with her partner Justin North.