He might have taken a step back from his longstanding career, but pre-eminent Melbourne-based chef Jacque Reymond is continuing his culinary journey, with the launch of a second restaurant with three of his four offspring, Nathalie, Edouard and Antoine. Each with duties that contribute to the daily running of the establishment, the siblings this time opted for a more relaxed version of their sister eatery, Bistro Gitan. Housed in one of he city’s listed Art Deco buildings, L’Hôtel Gitan’s interiors have been transformed by Andrew Parr of local firm SJB, to include a feature black and white geometric tiled wall, smoky mirrors and seductive materials such as brass. Perch on the stools around the central kitchen to watch the action or ensconce yourself in one of the booths to relish the modern French menu scattered with pub staples and petite options such as salmon gravlax millefeuilles, duck liver partfait and crisp croquette aioli.