Before I move onto Western Australia, I want to share some of the more interesting meals I had while in Brisbane. Some I had before, others are first time for me.
Jelly Fish Restaurant
Oven baked Barramundi (Cone Bay, NT) with Lemon & Shallot Sauce - Barramundi is a white, flaky flesh fish found in and around Australia. The salt water version is a better tasting fish compared to the freshwater one. This is the standard fish I normally order while in OZ.
Il Centro
Moreton Bay Bugs with Potato Gnocchi - also known as the Bay lobster, is a species of slipper lobster found throughout the waters of Australia's north coast. It tastes like baby lobster and it is yummy.
Kangaroo Striploin – I didn’t order it again this trip. This is a picture of my colleague dish (yes, they are putting up with my photography of food). It is good to at least try, a bit chewy compared to fillet. And depending on what body part it came from and how it is prepared, it can be gamy. I don’t order because it is usually prepared with a slightly sweet sauce. I like my meat salty, not sweet.
Alchemy Restaurant
Blue Eye Cod with Braised Butter Beans, Vine Tomatoes Purple Basil, and Parsley Lemon Crumbs. Not sure if or how the “blue eye” part differentiates the taste. But it is really well prepared and fresh.
Tukka Restaurant
This is the most interesting restaurant during this trip so far. It serves “Advanced Australian Fare”; meaning “Modern Australian Cuisine” being enhanced with the use of native Australian produce.
The native platter serves the restaurant’s signature selection of game meats (in this season, it is kangaroo and emu in different styles such as smoke, proscuitto, cure, etc.), native berries, nuts, fruits and spices, home-made damper and native dips. The only name I can remember is Lilly Pilly (Riberry) which has a distinctive clovey, fruity taste with a spicy backbone.
My colleague had the Strawberry and Tonka Bean Cured Queensland Crocodile with Asparagus, Passion Fruit Dressing. I had a taste of it. No, it doesn’t taste like chicken, but rather like pork loin, not what I would expect.
As main, I had the Emu Fan Fillet Seared Rare, Ratatouille with an Apricot and Lavender Jus. This also surprised me. The meat tastes like duck breast. It is very good.
This restaurant is a must-try and worthy of revisit.
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