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Winterlicious

Brisbane chefs have given their

menus a makeover to celebrate

the new season of produce and

this is just a taste of what’s

cooking in some of the city’s

best restaurants

STOKEHOUSEQ

Colour as well as flavour gets attention on

the plate in the use of regional produce at

StokehouseQ (

below

) and specials are added

throughout the season to take advantage of

the latest available. Head chef Richard Ousby’s

pick: crispy skin pork belly, roast cauliflower,

cauliflower puree, pedro ximenez and prunes.

StokehouseQ, Sidon Street, South Bank.

Call 07-3020 0600

BACCHUS

16 new dishes include dairy-free, gluten-free

and vegetarian options. Head chef Mark Penna’s

pick: pigeon squab (

above

) with foie gras, celeriac,

chestnut mushrooms, madeira and muscatelle sauce

Bacchus Restaurant, Podium level, Rydges

Hotel, corner Grey and Glenelg Streets,

South Brisbane. Call 07-3364 0843

BAVARIAN BIER CAFE

The new menu continues to pay homage to

the authentic cuisine of Bavaria but with a fresh

approach and lighter composition. Food director

Martin Heierling’s pick: Crisp roastedWild

NZ Hapuka (

above

) with sweet and sour red

capsicums, lemon puree and roasted garlic.

Bavarian Bier Café, Level 1, Eagle Street

Pier, city. Call (07) 3339 0900

SAKE

Queensland seafood and Wagyu are central

to the winter flavours, from the tuna sashimi

tasting plate sourced from the Sunshine Coast

to the beef cheek from Longreach with quail

egg and charred tofu. Head chef Daisuke Sakai’s

pick: oyster croquette (

above

) with soy milk

béchamel, matcha mayo and salmon roe.

Saké Restaurant & Bar, Level 1, 45 Eagle

Street, city. Call 07-3339 0999

ARIA

Seasonal produce makes its presence felt on the

winter menu in Jerusalem artichokes (with beef

charred tartare), kale (with barramundi) and

celeriac (with duck). Head chef Ben Russell’s pick:

seared scallops (

below

) with smoked chicken,

shiitake mushrooms and citrus dressing.

Aria, 1 Eagle Street, city. Call 07-3233 2555

PONY DINING

There’s a line-up of small plate options but

slow-roasted meats from the open wood

fire grill are Pony’s signature. Executive chef

Damien Draper’s highlight: the 12-hour braised

brisket (

below

), smoked potato purée, winter

vegetables, horseradish and puffed grains.

Pony Dining, 18/45 Eagle Street, city.

Call 07-3181 3400

26

| BNE May/June 2015

8

Jul A gust 2015

wining & dining