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href="/goodfood/topic/coming-soon-6fxu" class="sc-5253e565-11 sc-6b09d19a-2 iczfBg fWnCyI">Coming soon</a></div><h1 class="sc-e0e5568e-1 dTmmQc">Chris Lucas reveals opening date and name of his hotly anticipated four-level Bourke Street ‘dining house’</h1><p data-testid="article-intro" class="sc-e0e5568e-2 bTktTL">Long-awaited Maison Batard will arrive in November with an executive chef who honed his craft at The Fat Duck and Noma, a subterranean supper club, and more.</p><div class="sc-1da33121-0 djsVGM"><div data-testid="article-author" class="sc-1da33121-1 kqGknt"><img alt="Tomas Telegramma" data-testid="author-avatar-image" height="64" src="https://static.ffx.io/images/w_64%2Ch_64%2Cc_fill%2Cg_auto:faces/q_86%2Cf_auto/0f18997ad343370f3b7dfd195c942deb442ff920" srcSet="https://static.ffx.io/images/w_64%2Ch_64%2Cc_fill%2Cg_auto:faces/q_86%2Cf_auto/0f18997ad343370f3b7dfd195c942deb442ff920, 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xmlns="http://www.w3.org/2000/svg"><path d="M14 16.1961L20 11L14 5.80383V8.99999C7 8.99999 4 15 4 19C6 15 10 13 14 13V16.1961Z" fill="#0A1633"></path></svg><span class="sc-cc955f69-2 huPHkX">Share</span></button></div></div></div></div><div class="noPrint article" id="meter-prompt-piano-id"></div></header><div class="sc-ba3b934f-0 jwfccj"><div data-testid="beyondwords-accordion-content" class="sc-ba3b934f-2 cezePF"><div data-testid="beyondwords-player-container" class="sc-ba3b934f-6 kkWxpr"><div id="beyondwords-player"></div></div></div></div><div class="sc-4adf058a-0 eYjtxP"><p>For eight years, a foray into French cuisine has been percolating for Chris Lucas, the kingpin of the Melbourne-based Lucas Restaurants group, which encompasses such venues as <a class="inline-link" href="/goodfood/melbourne-eating-out/after-a-troubled-birth-this-lavish-restaurant-has-found-its-groove-and-regained-a-hat-20240725-p5jwji.html">Society</a>, <a class="inline-link" href="/goodfood/melbourne-eating-out/grill-americano-review-20220404-h22wfj.html">Grill Americano</a>, Chin Chin and the newly opened <a class="inline-link" href="/goodfood/melbourne-eating-out/five-must-try-dishes-at-tombo-den-the-hot-new-tokyo-inspired-diner-from-the-chin-chin-team-20240830-p5k6m0.html">Tombo Den</a>. </p><p>Next month, it comes to fruition at last. Lucas today said his French-inspired CBD dining destination, <strong>Maison Batard</strong>, will open on November 26. </p><p>“After so many years of hard work and countless challenges, there’s a real sense of relief knowing that I’m finally getting to open the doors in November,” Lucas tells Good Food.</p><figure class="sc-f6696da4-1 gQNkmX"><div class="sc-7e695d1d-0 dtxwlC"><picture><source media="(min-width: 1000px)" srcSet="https://static.ffx.io/images/$zoom_0.1600338696020322%2C$multiply_0.9841%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_49/t_crop_custom/q_86%2Cf_auto/4f239e1e7a2570b038699162debce218561ed7b6, https://static.ffx.io/images/$zoom_0.1600338696020322%2C$multiply_1.9683%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_49/t_crop_custom/q_62%2Cf_auto/4f239e1e7a2570b038699162debce218561ed7b6 2x"/><source media="(min-width: 750px)" srcSet="https://static.ffx.io/images/$zoom_0.1600338696020322%2C$multiply_1.0159%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_49/t_crop_custom/q_86%2Cf_auto/4f239e1e7a2570b038699162debce218561ed7b6, https://static.ffx.io/images/$zoom_0.1600338696020322%2C$multiply_2.0317%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_49/t_crop_custom/q_62%2Cf_auto/4f239e1e7a2570b038699162debce218561ed7b6 2x"/><img alt="An artist’s impression of the multilevel Maison Batard in Bourke Street." loading="lazy" src="https://static.ffx.io/images/$zoom_0.1600338696020322%2C$multiply_0.7725%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_49/t_crop_custom/q_86%2Cf_auto/4f239e1e7a2570b038699162debce218561ed7b6" srcSet="https://static.ffx.io/images/$zoom_0.1600338696020322%2C$multiply_0.7725%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_49/t_crop_custom/q_86%2Cf_auto/4f239e1e7a2570b038699162debce218561ed7b6, https://static.ffx.io/images/$zoom_0.1600338696020322%2C$multiply_1.545%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_49/t_crop_custom/q_62%2Cf_auto/4f239e1e7a2570b038699162debce218561ed7b6 2x" class="sc-7e695d1d-1 hYigVs"/></picture></div><figcaption class="sc-f6696da4-0 eqmGX" data-testid="figure-caption"><span>An artist’s impression of the multilevel Maison Batard in Bourke Street.</span><cite class="sc-f6696da4-2 jZQpUD"><span class="sc-f6696da4-3 hfVqIl"> </span></cite></figcaption></figure><p>He has <a class="inline-link" href="/goodfood/eating-out/restaurateur-chris-lucas-to-open-french-bistro-batard-in-bourke-street-20180606-h110ub.html">acquired three buildings</a> at the top end of Bourke Street and melded them into four levels of flashy Francophilia. The piece de resistance is the restaurant (spanning the ground and first floors), which has an extravagant oyster and crustacea bar. Beneath it is a late-night subterranean supper club; above it, a suave rooftop terrace. </p></div><div class="container"><div class="sc-54c4a04e-0 fgyoRe adWrapper noPrint sc-8081bea6-3 fFvzwl" data-testid="ad"><div class="sc-54c4a04e-1 epCboS"></div><small class="sc-54c4a04e-2 hVAhMy">Advertisement</small></div></div><div class="sc-4adf058a-0 eYjtxP"><p>“Protecting the heritage of the site was essential,” says Lucas. “This is a legacy project, and I hope Maison Batard will usher in those elegant moments that were first seen when the original Italian Society restaurant opened its doors [here] in 1927.”</p><p>His venue was formerly named Batard, after Burgundy’s Batard-Montrachet vineyard, but adding Maison (“house” in French) speaks to it being a “dining house”. </p><p>“The space has become like a home that my wife Sarah and I have carefully crafted together,” says Lucas. “From artwork sourced in Paris, to chandeliers from Milan, and vintage mirrors and lamps from flea markets, every detail tells a story of our time together.”</p><figure class="sc-f6696da4-1 gQNkmX"><div class="sc-7e695d1d-0 dtxwlC"><picture><source media="(min-width: 1000px)" srcSet="https://static.ffx.io/images/$zoom_0.17474374859202527%2C$multiply_0.9841%2C$ratio_1.5%2C$width_756%2C$x_222%2C$y_87/t_crop_custom/q_86%2Cf_auto/4c0b23390929b3e1cd9c1d7fc6625cc096aa3a34, https://static.ffx.io/images/$zoom_0.17474374859202527%2C$multiply_1.9683%2C$ratio_1.5%2C$width_756%2C$x_222%2C$y_87/t_crop_custom/q_62%2Cf_auto/4c0b23390929b3e1cd9c1d7fc6625cc096aa3a34 2x"/><source media="(min-width: 750px)" srcSet="https://static.ffx.io/images/$zoom_0.17474374859202527%2C$multiply_1.0159%2C$ratio_1.5%2C$width_756%2C$x_222%2C$y_87/t_crop_custom/q_86%2Cf_auto/4c0b23390929b3e1cd9c1d7fc6625cc096aa3a34, https://static.ffx.io/images/$zoom_0.17474374859202527%2C$multiply_2.0317%2C$ratio_1.5%2C$width_756%2C$x_222%2C$y_87/t_crop_custom/q_62%2Cf_auto/4c0b23390929b3e1cd9c1d7fc6625cc096aa3a34 2x"/><img alt="Michaela Kang, Chris Lucas, Adam Sanderson and Loic Avril at Maison Batard." loading="lazy" src="https://static.ffx.io/images/$zoom_0.17474374859202527%2C$multiply_0.7725%2C$ratio_1.5%2C$width_756%2C$x_222%2C$y_87/t_crop_custom/q_86%2Cf_auto/4c0b23390929b3e1cd9c1d7fc6625cc096aa3a34" srcSet="https://static.ffx.io/images/$zoom_0.17474374859202527%2C$multiply_0.7725%2C$ratio_1.5%2C$width_756%2C$x_222%2C$y_87/t_crop_custom/q_86%2Cf_auto/4c0b23390929b3e1cd9c1d7fc6625cc096aa3a34, https://static.ffx.io/images/$zoom_0.17474374859202527%2C$multiply_1.545%2C$ratio_1.5%2C$width_756%2C$x_222%2C$y_87/t_crop_custom/q_62%2Cf_auto/4c0b23390929b3e1cd9c1d7fc6625cc096aa3a34 2x" class="sc-7e695d1d-1 hYigVs"/></picture></div><figcaption class="sc-f6696da4-0 eqmGX" data-testid="figure-caption"><span>Michaela Kang, Chris Lucas, Adam Sanderson and Loic Avril at Maison Batard.</span><cite class="sc-f6696da4-2 jZQpUD"><span class="sc-f6696da4-3 hfVqIl"> </span></cite></figcaption></figure><p>Today’s announcement also includes key players in the kitchen team. </p></div><div class="container"><div class="sc-54c4a04e-0 fgyoRe adWrapper noPrint sc-8081bea6-3 fFvzwl" data-testid="ad"><div class="sc-54c4a04e-1 epCboS"></div><small class="sc-54c4a04e-2 hVAhMy">Advertisement</small></div></div><div class="sc-4adf058a-0 eYjtxP"><p>Long-time Lucas collaborator Damian Snell is the culinary director. The executive chef is Adam Sanderson, bringing to the table experience at international juggernauts The Fat Duck and Noma plus the Mornington Peninsula’s <a class="inline-link" href="/goodfood/melbourne-eating-out/ten-minutes-by-tractor-review-20191220-h1kjxr.html">Ten Minutes by Tractor</a>. Grill Americano head pastry chef Michaela Kang is assuming the same role at Maison Batard. And Lucas Restaurants’s accomplished head of wine, <a class="inline-link" href="/goodfood/australian-fine-wines-are-world-class-so-why-don-t-they-dominate-our-drinks-lists-20240806-p5k00n.html">Loic Avril</a>, will oversee the vin program.</p><p> Maison Batard opens on November 26. Reservations open on November 7.</p><p><em>23 Bourke Street, Melbourne, </em><a class="inline-link" href=https://www.maisonbatard.com.au/ rel="noopener noreferrer" target="_blank"><em>maisonbatard.com.au</em></a></p><aside data-testid="related-story" class="sc-19c0b090-0 iHphBG"><div class="sc-6f4f1d46-0 dJzkXj" data-an-position="1" data-testid="story-tile"><figure class="sc-8825a2fb-0 jpvxIf"><a class="sc-cba76dee-0 oQxeF" href="/goodfood/eating-out/chin-chin-s-chris-lucas-shares-his-best-bistros-boulangeries-and-blow-out-meals-in-paris-20230905-p5e289.html" tabindex="-1"><div class="sc-7e695d1d-0 dtxwlC"><picture><source media="(min-width: 750px)" srcSet="https://static.ffx.io/images/$zoom_0.378%2C$multiply_0.2222%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/2d483fe414e97ad2983ca0af8321d9cfcbab63f6, https://static.ffx.io/images/$zoom_0.378%2C$multiply_0.4444%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_62%2Cf_auto/2d483fe414e97ad2983ca0af8321d9cfcbab63f6 2x"/><img alt="The small restaurant behind Le Comptoir des Caves in Paris." loading="lazy" src="https://static.ffx.io/images/$zoom_0.2831%2C$multiply_0.254%2C$ratio_1%2C$width_378%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/2d483fe414e97ad2983ca0af8321d9cfcbab63f6" srcSet="https://static.ffx.io/images/$zoom_0.2831%2C$multiply_0.254%2C$ratio_1%2C$width_378%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/2d483fe414e97ad2983ca0af8321d9cfcbab63f6, https://static.ffx.io/images/$zoom_0.2831%2C$multiply_0.5079%2C$ratio_1%2C$width_378%2C$x_0%2C$y_0/t_crop_custom/q_62%2Cf_auto/2d483fe414e97ad2983ca0af8321d9cfcbab63f6 2x" class="sc-7e695d1d-1 eOOgRW"/></picture></div></a></figure><div class="sc-6f4f1d46-1 dQpcCa"><h3 class="sc-6f4f1d46-2 SlwOS"><a class="sc-cba76dee-0 oQxeF" href="/goodfood/eating-out/chin-chin-s-chris-lucas-shares-his-best-bistros-boulangeries-and-blow-out-meals-in-paris-20230905-p5e289.html">Chin Chin’s Chris Lucas shares his best bistros, boulangeries and blow-out meals in Paris</a></h3></div></div></aside><aside data-testid="related-story" class="sc-19c0b090-0 iHphBG"><div class="sc-6f4f1d46-0 dJzkXj" data-an-position="1" data-testid="story-tile"><figure class="sc-8825a2fb-0 jpvxIf"><a class="sc-cba76dee-0 oQxeF" href="/goodfood/eating-out/chin-chin-restaurateur-snaps-up-second-canberra-site-on-eve-of-carlotta-opening-20241011-p5khlq.html" tabindex="-1"><div class="sc-7e695d1d-0 dtxwlC"><picture><source media="(min-width: 750px)" srcSet="https://static.ffx.io/images/$zoom_0.1521313043478261%2C$multiply_0.2222%2C$ratio_1.5%2C$width_756%2C$x_78%2C$y_49/t_crop_custom/q_86%2Cf_auto/625166b017cccf4b0f2bea8859a6a65c6491561d, https://static.ffx.io/images/$zoom_0.1521313043478261%2C$multiply_0.4444%2C$ratio_1.5%2C$width_756%2C$x_78%2C$y_49/t_crop_custom/q_62%2Cf_auto/625166b017cccf4b0f2bea8859a6a65c6491561d 2x"/><img alt="A wood oven imported from Naples will be a focus of the Carlotta kitchen." loading="lazy" src="https://static.ffx.io/images/$zoom_0.114555%2C$multiply_0.254%2C$ratio_1%2C$width_378%2C$x_53%2C$y_69/t_crop_custom/q_86%2Cf_auto/625166b017cccf4b0f2bea8859a6a65c6491561d" srcSet="https://static.ffx.io/images/$zoom_0.114555%2C$multiply_0.254%2C$ratio_1%2C$width_378%2C$x_53%2C$y_69/t_crop_custom/q_86%2Cf_auto/625166b017cccf4b0f2bea8859a6a65c6491561d, https://static.ffx.io/images/$zoom_0.114555%2C$multiply_0.5079%2C$ratio_1%2C$width_378%2C$x_53%2C$y_69/t_crop_custom/q_62%2Cf_auto/625166b017cccf4b0f2bea8859a6a65c6491561d 2x" class="sc-7e695d1d-1 eOOgRW"/></picture></div></a></figure><div class="sc-6f4f1d46-1 dQpcCa"><h3 class="sc-6f4f1d46-2 SlwOS"><a class="sc-cba76dee-0 oQxeF" href="/goodfood/eating-out/chin-chin-restaurateur-snaps-up-second-canberra-site-on-eve-of-carlotta-opening-20241011-p5khlq.html">Chin Chin restaurateur snaps up second Canberra site on eve of Carlotta opening</a></h3></div></div></aside></div><div class="noPrint article" id="hard-reg-wall-piano-id"></div><div class="sc-16abc07a-0 cOFRiJ" data-testid="article-footer"><div class="sc-16abc07a-1 dBpVBW noPrint"><div class="sc-16abc07a-2 fUffSX"><div class="sc-cc955f69-0 bSBcHU sc-16abc07a-3 bsmdUR"><button aria-checked="false" aria-label="Save article to read later" role="switch" type="button" class="sc-cc955f69-1 llblJV"><svg fill="none" height="24" stroke="currentColor" stroke-width="1.5" viewBox="0 0 24 24" width="24" xmlns="http://www.w3.org/2000/svg" class="sc-37ae8458-0 bShwMW"><path d="M5.75 4C5.75 3.86193 5.86193 3.75 6 3.75H18C18.1381 3.75 18.25 3.86193 18.25 4L18.25 19.7709L12.8004 16.9682C12.2981 16.7099 11.7019 16.7099 11.1996 16.9682L5.75 19.7709L5.75 4Z"></path></svg><span 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Lucas today said his French-inspired CBD dining destination, \u003Cstrong\u003EMaison Batard\u003C\u002Fstrong\u003E, will open on November 26. \u003C\u002Fp\u003E"},{"type":"MARKUP","markup":"\u003Cp\u003E“After so many years of hard work and countless challenges, there’s a real sense of relief knowing that I’m finally getting to open the doors in November,” Lucas tells Good Food.\u003C\u002Fp\u003E"},{"type":"IMAGE","image":{"crop":{"zoom":0.1600338696020322,"width":756,"offsetX":0,"offsetY":49},"type":"LANDSCAPE_3_2","credit":" ","source":"Supplied","caption":"An artist’s impression of the multilevel Maison Batard in Bourke Street.","mediaId":"4f239e1e7a2570b038699162debce218561ed7b6","animated":false,"mimeType":"image\u002Fjpeg"}},{"type":"MARKUP","markup":"\u003Cp\u003EHe has \u003Cx-placeholder id=\"79ee8887fd4d9be6773815e7bb0df3d57511de2e\"\u003E\u003C\u002Fx-placeholder\u003E at the top end of Bourke Street and melded them into four levels of flashy Francophilia. The piece de resistance is the restaurant (spanning the ground and first floors), which has an extravagant oyster and crustacea bar. Beneath it is a late-night subterranean supper club; above it, a suave rooftop terrace. \u003C\u002Fp\u003E","placeholders":[{"key":"79ee8887fd4d9be6773815e7bb0df3d57511de2e","text":"acquired three buildings","type":"LINK_ASSET","assetId":"h110ub"}]},{"type":"MARKUP","markup":"\u003Cp\u003E“Protecting the heritage of the site was essential,” says Lucas. “This is a legacy project, and I hope Maison Batard will usher in those elegant moments that were first seen when the original Italian Society restaurant opened its doors [here] in 1927.”\u003C\u002Fp\u003E"},{"type":"MARKUP","markup":"\u003Cp\u003EHis venue was formerly named Batard, after Burgundy’s Batard-Montrachet vineyard, but adding Maison (“house” in French) speaks to it being a “dining house”. \u003C\u002Fp\u003E"},{"type":"MARKUP","markup":"\u003Cp\u003E“The space has become like a home that my wife Sarah and I have carefully crafted together,” says Lucas. “From artwork sourced in Paris, to chandeliers from Milan, and vintage mirrors and lamps from flea markets, every detail tells a story of our time together.”\u003C\u002Fp\u003E"},{"type":"IMAGE","image":{"crop":{"zoom":0.17474374859202527,"width":756,"offsetX":222,"offsetY":87},"type":"LANDSCAPE_3_2","credit":" ","source":"Supplied","caption":"Michaela Kang, Chris Lucas, Adam Sanderson and Loic Avril at Maison Batard.","mediaId":"4c0b23390929b3e1cd9c1d7fc6625cc096aa3a34","animated":false,"mimeType":"image\u002Fjpeg"}},{"type":"MARKUP","markup":"\u003Cp\u003EToday’s announcement also includes key players in the kitchen team. \u003C\u002Fp\u003E"},{"type":"MARKUP","markup":"\u003Cp\u003ELong-time Lucas collaborator Damian Snell is the culinary director. The executive chef is Adam Sanderson, bringing to the table experience at international juggernauts The Fat Duck and Noma plus the Mornington Peninsula’s \u003Cx-placeholder id=\"873d969fc57d72590f15acfdfa87ef79da97d90c\"\u003E\u003C\u002Fx-placeholder\u003E. Grill Americano head pastry chef Michaela Kang is assuming the same role at Maison Batard. And Lucas Restaurants’s accomplished head of wine, \u003Cx-placeholder id=\"d093342e493a9094dee1412a43532a2735d95e23\"\u003E\u003C\u002Fx-placeholder\u003E, will oversee the vin program.\u003C\u002Fp\u003E","placeholders":[{"key":"873d969fc57d72590f15acfdfa87ef79da97d90c","text":"Ten Minutes by Tractor","type":"LINK_ASSET","assetId":"h1kjxr"},{"key":"d093342e493a9094dee1412a43532a2735d95e23","text":"Loic Avril","type":"LINK_ASSET","assetId":"p5k00n"}]},{"type":"MARKUP","markup":"\u003Cp\u003E Maison Batard opens on November 26. 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