Bistro Rex is a sophisticated yet approachable French restaurant in the heart of Potts Point and has been a staple of the suburb’s vibrant dining scene since 2017. But it’s also a neighbourhood spot, just as easily suited to a casual mid-week aperitif as a haute meal by candlelight.

Head chef Leigh McDivitt (a former Merivale and Colin Fassnidge alumnus) is a butcher by trade and works closely with NSW farmers to source produce for the in-house nose-to-tail program. Different parts of the animal are gradually introduced to the menu as the week progresses, and by the weekend, you might see ofal and large-format cuts appearing.