REVIEW
In a region often associated with doing the opposite, this comfortable European-style bistro nails the "underpromise and overdeliver" brief. A creative and precise entrée of plump figs, scallop crudo and jamón dashi is a case in point; you might not even notice the shavings of house-cured mojama or the creamy walnut sauce pooling alongside, but you'll taste their impact. An anchovy and hazelnut vinaigrette, meanwhile, revs up a barbecued mackerel fillet on a soft mix of burnt tomato and shallots. Juicy Brisbane Valley quail is brined, steamed and air-dried before hitting the charcoal and joining smoky eggplant, tahini and fermented cabbage on the plate. Nectarine sorbet might seem like a straightforward dessert, but the finer details – jasmine granita, white chocolate cream, tiny herb sprigs, a fine dice of accompanying fruit – and perfect serving temperature prove it's anything but. Affable, attentive staff and a plunder-worthy lo-fi wine list complete the first-rate package.
ABOUT
Chefs Alex Munoz Labart
Price guide $$$
Bookings Recommended
Open Lunch Sat-Sun; Dinner Thu-Sat
Wheelchair access Yes
Price guide $$$
Bookings Recommended
Open Lunch Sat-Sun; Dinner Thu-Sat
Wheelchair access Yes
This review was written independently for the Gourmet Traveller Restaurant Guide. The guide's reviewers visit unannounced and pay their way. To learn more about the process, head over here.
