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Chefs' Table at Spring, Brisbane CBD


Deepening Brisbane's culinary offerings, Spring Food and Wine has come up with new twist on the Chefs' Table concept by linking with local producers to create a bespoke three course menu available four nights a week.

Diners will sit around the long Cooking School table with Queensland's Chef of the Year Kym Machin working with fresh produce from the Lockyer Valley, Noosa, Maleny and the restaurant's own Red Hill garden, to create a new dining experience.


I was invited with other foodies to experience the Chefs' Table for lunch. Spring owner Sarah Hancock said the menu would change daily and give guests the opportunity to chat as their meals are created before their eyes.

And it certainly worked like that.  Kym Machin talked about the delicious leek tarts, not diet food according to him, and where he obtained his leeks.  I promised I wouldn't mention the location. :)

He also explained the process behind the creation of the delicious whipped butter (made on premise and whipped before service each day) and the warm-to-touch bread that was so fresh it was hard not to gobble up completely.

Here's Kym preparing the tartlets

House baked artisan bread and hand made cultured butter

Slow braised leek and sour cream tartlet
South east Queensland produce that will appear on the table includes potatoes from Bauers in the Lockyer Valley, poultry and eggs from Bendele Farms, haloumi and buffalo milk curd from Trevor Hart's Cedar St Cheeserie.

A small amount of the produce is grown in Red Hill by former breakfast chef Joshua Garrard. Joshua's garden is based on the principles of permaculture and allows Josh to provide a box of seasonal produce each week including kale, carrots, micro-herbs and lavender. He's also going to grow items specifically for the chefs' table.

Side salad

Tasmanian truffle
 A truffle was sitting carefully wrapped on the bench and we were able to revel in its distinct aroma before it was grated over our lunch in front of us. Bliss.

Ballontine of spatchcock, truffled polenta, chicken jus

Peanut butter mousse, raspberry whip, caramel, chocolate chantilly, French toast

Spring Food and Wine Chef's Table will run Monday, Tuesday, Wednesday and Friday evenings from July 30.  The Spring Cooking School will operate in the space on Thursday evenings.

Dishes to be introduced to the menu include Noosa spanner crab souffle with spiced mussel and tomato bisque; veal wrapped with prosciutto and sage, braised red cabbage, caramelised apple and pan juices; and Bendele Farm chicken breast served with baby peas, leeks, onions and roasted chicken jus.

It's part of a general revamp at Spring which has given much more of the premises over to tables and seen the exit of the homewares section.  There's still a casual take away bar for lunch and other goodies on the run but the restaurant is now open from 7am for breakfast through till dinner, Monday to Friday.
 
Bottom line: A great experience for food lovers
Best tip: Get the table right in the centre for the closest cheffy action.

Spring
07 3229 0460
26 Felix Street, Brisbane.

Disclaimer: E,d+bK was a guest of Spring.

Spring on Urbanspoon

Comments

  1. Cheryl7:52 am

    Hi Kerry, nice post!
    Noticed 'Spring Food and Whine’, cute, but probably a typo? Just thought I'd let you know.

    ReplyDelete
    Replies
    1. Thanks Cheryl. :) That almost beats my typo last week where I turned New Farm into New Fart on Twitter. I shouldn't post in such a hurry. Bad Kerry.

      Delete
  2. When I was at one of their classes I couldn't believe how much truffle Kym was grating on a dish. Good value for money!

    ReplyDelete
    Replies
    1. And what about the aroma as he grates the truffle - just wonderful!

      Delete
  3. Anonymous4:08 pm

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