Sidon St
South Bank QLD 4101
4 November 2018
Cuisine: Contemporary
16.0/20 (GFG 2019)
Head Chef:
Richard Ousby
| Snacks: | King prawn taco, avocado, kale |
| Tempura zucchini flower, whipped ricotta, truffle honey | |
| Tuna tartare, green chilli, black radish, sesame | |
| Starters: | Three fish terrine |
| Morton Bay sand crab risotto | |
| Cauliflower ‘risotto’, jamón serrano, 30-month Comté, vadouvan | |
| Mains: | Spring lamb, rainbow chard, ras el hanout, tomatillo chutney |
| Pancetta wrapped chicken, roasted peach, almond, spring onion jus | |
| Wagyu steak (marble 4+), Russian garlic, mustard emulsion | |
| Sides: | Oxheart tomato, parsley, cuttings, Parmigiano-Reggiano |
| Steamed asparagus, sweet corn emulsion, prawn salt | |
| Dessert: | Fresh blueberries, yuzu gelato, frozen blueberry curd, salted meringue |
| Tsuru-ume Yuzushu saké, yuzu gelato |
| Overall | Food | Value | Ambiance | Cleanliness | Service |
| 8.0 | 8.0 | 7.5 | 8.5 | 7.5 | 8.0 |
Restaurant
.JPG)
City View
.JPG)
City View
.JPG)
Restaurant
.JPG)
Group Shot
.JPG)
Bread
.JPG)
Tuna tartare, green chilli, black radish, sesame
.JPG)
King prawn taco, avocado, kale
.JPG)
Tempura zucchini flower, whipped ricotta, truffle honey
.JPG)
Morton Bay sand crab risotto
.JPG)
Three fish terrine
.JPG)
Cauliflower ‘risotto’, jamón serrano, 30-month Comté, vadouvan
.JPG)
Spring lamb, rainbow chard, ras el hanout, tomatillo chutney
.JPG)
Pancetta wrapped chicken, roasted peach, almond, spring onion jus
.JPG)
Wagyu steak (marble 4+), Russian garlic, mustard emulsion
.JPG)
Oxheart tomato, parsley, cuttings, Parmigiano-Reggiano
.JPG)
Steamed asparagus, sweet corn emulsion, prawn salt
.JPG)
Fresh blueberries, yuzu gelato, frozen blueberry curd, salted meringue
.JPG)
Tsuru-ume Yuzushu saké, yuzu gelato
.JPG)
