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 |
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 |
 |
| 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.
