Grasshopper Asian Kitchen, Teneriffe

Brisbane's food blogging community met for the second time last night for a catch up at Grasshopper Asian Kitchen.

Grasshopper is a new eatery in the Teneriffe bar and restaurant precinct.  The decor is casual but there's nothing casual about the food. Head chef Minh Le is one to watch. His style is a combination from his time in the kitchens of Brad Jolly (Alchemy), Russell Armstrong (Seasalt at Armstrongs) and Helmut Proxrucker (Treasury).  Minh combines his passion for the flavours of Asia with exquisite presentation skills.

Wines were matched by Grasshopper joint owner Todd Rumble from Grasshopper's wine list. You can continue your evening trawling  the same wines next door in Claret House which is also owned by Rumble and Michael Rutherford.

We sampled some of the stars from the new Autumn menu.

Sashimi of yellowtail kingfish with ponzu vinaigrette and tomato salsa - An exquisite mix of intense flavours beautifully presented on the plate.
Wine -NV Devil's Corner Cuvee, Tamar Valley, Tas

Beef tataki with potato salad, quail egg and lemon vinaigrette
Wine -2008 Argento Reserva Torreontes Mendoza, ARG.  This was probably my favorite wine of the night.  The bouquet was very impressive.

Japanese scallop with duck ma hor, crisp proscuitto, daikon and wasabi puree. I particularly liked this dish with its sweet caramelised pineapple top.
Wine - 2007 Cave de Ribeauville Gewurtraminier, Alsace, FR -

It wasn't on the menu but the lime and chilli sorbet with chilli sherbet was a real winner.

Lamb cutlet with prawn mousse, sweet potato and wasabi mash, soy beans and lamb jus gras. The lamb cutlets were beautifully rare and I couldn't resist a quick naw on the bone.
Wine - 2008 Capel Vale Rose, Margaret River, WA.

Slow baised beef cheek cooked for six hours in Vietnamese style aromatic stock with coriander and chilli polenta cake and baby vegetables
Wine -  2007 Tamar Ridge Pinot Noir, Tamar Valley, TAS

Coconut and white chocolate parfait infused with kaffir lime leaves served with berry consomme and basil seeds. This was a stand out dish - visually very pleasing with the little seeds of basil swimming around the parfait like tadpoles. There was a surprise within a surprise here which I won't spoil for you - just try it and you will be impressed.

Wine - 2009 Patina 'Sticky Tea' Riesling, Orange, NSW.  A wine with an interesting provenance - ask Todd for the details.

Grasshopper very kindly decided that the dinner was by donation to the Little Lantern Foundation, a not-for-profit project spearheaded by Sydney restauranteurs Luke Nguyen and Suzanna Boyd.  Grasshopper Head Chef Minh Le left Vietnam with his family in 1979 as a refugee and has a passion for the country and its people. The Foundation assists disadvantaged and under educated Vietnamese to improve their lives through vocational training programs in the restuarant, hospitality and tourism industries.

Grasshopper Asian Kitchen
London Woolstores
36 Vernon Terrace, Teneriffe. p 32528622