While a main of celeriac tortellini is as beautiful and refined as it is simple - the pasta meltingly soft with a creamy veg filling amplified by a layered broth. Dining on the large veranda, sun glistens on the water, model sail boats glide slowly past and birds hover around the edges. A parochial approach has also been applied to the wine list, with some of Queensland's best labels taking pride of place within the predominantly Australian and New Zealand list. It's even better with a dessert wine from the tight but unique - sometimes challenging - list of vino from small producers. Our first stop is the Orion Shopping Centre. There are bike tracks throughout the development and I have team training at Robelle Parklands.
Alongside fiancée and head chef Amelie Rabaud, Gunn has reimagined the restaurant's five and seven-course omnivore and herbivore offerings harnessing his background in France's two Michelin-starred Le Taillevent and three Michelin-starred Le Cinq. It was cooked to perfection, and the sides were gorgeous. With no stoves or cooktops only an outdoor fire to cook over, there's a distinct barbecue flavour that runs throughout the dishes. The food was well presented and terrific. As a coffee snob she is one of very few Baristas who I give top marks to.
The legacy of fine dining remains, at least in the comfort level of the restaurant. Boasting a light-filled, airy fitout and a relaxed yet refined atmosphere, this restaurant is equally well suited to lunch for one as it is to dinner for 10. Views over to the light-garlanded Story Bridge and crazily whirling light shades complete the picture. Thank you Mark and Angela so very much! The presentation is artful and the produce exceptional. Couples are encouraged to dress up for the evening and let the competent and professional staff guide them through what is to be a culinary experience rather than just a meal.
Southbank and Eagle St Pier boast the best romantic restaurants, and brunch spots, whilst Fortitude Valley is a late night playground, where new restaurants, and wine bars thrive on the energy of the young and hip. Ipswich's food scene has taken off in recent years. Once a home, converted bedrooms now serve as thoughtfully appointed dining spaces giving a touch of seclusion warmed by fireplaces, with extra room available out on a verandah, enjoyed best at dusk. My favourite so far was the Wagyu beef. Mark's passion for food shines through every dish and the care and attention is reflected in the taste and presentation - the standard was equal to any we've tasted. Service echoes the relaxed yet refined ambience, with restaurant manager-cum-sommelier Tim Mordue delivering charm, expertise and passion alongside an extensive, considered drinks list where cocktails and spirits excite and wine harmonizes with the food.
Well done and hope you are here for many years to come. Moreton Bay blue swimmer crab and mascarpone-filled ravioli with black garlic crema is alarming to look at the sauce is dark brown and entirely covers the pasta but wonderful to eat. Intimate dining, amazing food and service Chef Mark creates the most amazing meals from entrees, mains and desserts. The rise of the suburb is legendary. These over-achieve too, with the voluminous wine list winning this year's Australian Wine List of the Year award, a staff member for taking orders, another to deliver them, the sommelier to oversee wine choice and someone else to pour the water and wines by the glass. The latte-hued broth pooling around an entree of melting pumpkin gnocchi, opaque bites of Moreton Bay bug, broad beans and slivers of radish is one such example. Dark chocolate is then left to flavour up in the retreat's smoke house before being set as bark alongside chocolate ice cream, soil and shavings for a textural interplay brightened by mint and pine.
What a great experience coming here, do yourself a favour and try it. Best Known For Sicilian rabbit, wild mushrooms, prosciutto, carrots, raisins and olives. The menu contains a mix of world cuisine, Vietnamese and Thai as well as modern Australian dishes. It was so clear in my mind. Take zucchini three ways - its flesh spiralled, its stem battered and deep fried and its flower stuffed with vegan cheese which melts into a sublimely delicate tomato consomme.
I have no financial interest or association with the above establishment. Now he's offering three or five set courses as well as a small a la carte menu at lunchtimes and at the bar on Friday and Saturday evenings. Sommelier Romain Maunier is on hand to help make the perfect wine-food pairing, while diners will want for nothing with the polished, professional and efficient front of house team commanded by Kellam's partner Clare Wallace. At this point diners can add in a cheese course or head straight to a dessert, possibly strawberries on a sable biscuit with vanilla diplomat cream, strawberry sorbet and chocolate. The relaxed atmosphere, very friendly and attentive service followed up by a beautiful meal made our wedding anniversary special. With its graceful and elegant fit-out brandishing pressed metal ceilings, timber floors, scarlet leather upholstery and a glistening long bar, Montrachet delivers a dining experience to remember. A dessert simply described on the menu as chocolate and passionfruit is a treasure trove of components.
A series of delicate and refined amuse bouche kick things off, before an entree of, perhaps, sweet, melting suckling pig juxtaposed with tart fermented pumpkin and studded with shards of crisp crackling. Thanks for a memorable meal. Both are so good that if they were served at home, the bowls would be licked clean. Owner Jason Hayes, who owns the café with his wife Rosie, tells us that they moved to Springfield in 2004. Wonderful food and Excellent Service! In brief, a perfect spot to indulge for breakfast, lunch, or to soak up the night scene over dinner. An entrée of pork neck comes from the property's drove of pigs, the tender meat charry and smoky, balanced by sour native Davidson plum wafers and a creamy pork fat foam.