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A real pop UP

The Wheel of Brisbane will be converted into a celebrity chef restaurant to launch the Brisbane Good Food and Wine Show www.goodfoodshow.com.au which is on at the Brisbane Convention & Exhibition Centre on this Friday, Saturday and Sunday.

Each capsule on the wheel will act as a dining booth for two, with guests soaring high above the Brisbane skyline and enjoying a celebrity chef menu designed by international Chef Ainsley Harriott and other chefs including Manu Fieldel and Matt Moran.

What’s on the menu? Sweetcorn & Chorizo Fritters with Bravo & Aioli Sauce - by Ainsley. Roasted rhubarb with organic honey labneh and rolled barley – by Alistair, Cannelon of Cucumber with Salmon Tartare – by Manu, Portabello Mushroom Slider – by Matt and Yoghurt and vanilla panna cotta with strawberry salata and hazelnut crumble – by George


Ainsley Harriott who is visiting Australia for the Brisbane Good Food & Wine Show said in his entire career he hasn’t quite seen a dining experience like this one.

“To think we will be converting a structure like this into a restaurant for the morning is just mind blowing. I am so excited to be involved and get to enjoy some great food from my fellow chefs while also enjoying a bird’s eye view over Brisbane City – what better combination could you ask for?

“This brings a new meaning to a restaurant with a view!”

Spring in Provence

 

If you can’t afford a trip to the South of France this year, the next best thing is Baguette’s Spring in Provence Dinner on Thursday November 15.  A 5-course menu featuring typical Provencal dishes, matched with French wines will cost you $95pp. And like the French do, they will be served on Platters to Share in the centre of the table. Menu  

Strawberry season

 

Spring has hit its peak and that means one thing: it’s strawberry season! Stokehouse is celebrating the fruit of the moment with a delicious dessert special throughout the month of November. Head Chef Tony Kelly will serve up a berry-themed tasting plate, the contents of which will alternate throughout the month. Expect sweet treats such as strawberry macarons, marshmallow, jelly & fizz, strawberry-ribbon ice cream, chocolate Feuilletine and classic strawberry tart. Available at all times, every day during November.
 

Bring back the brunch

 

Restaurant Manx is paying tribute to the long lazy brunches of old by introducing a Parisian-inspired weekend brunch menu. Complete with a range of decadent croissants, a traditional Eggs Benedict and Manx’s own Croque-Monsieur, diners are sure to flock to the prime portside spot to while away the hours on those warm weekend mornings. Manx’s new brunch menu is starts Friday November 16 and will run on Friday, Saturday and Sunday mornings from 9.30am.

Crates of Cocktails

 

Picture a vintage crate full of cocktails, your best girlfriends and long chats under the big fig tree on the pavement at Baguette (Ascot).  Baguette is featuring long tropical cocktails made from Absolut flavoured vodka – like Tea & Elderflower flavoured vodka, apple, cranberry & lime juice, topped with ginger beer.  And they cost less than $8 per cocktail, if you order the crate of 4 cocktails. 

Summer cocktails

 

Nothing spells summer quite like Pina Coladas and Punch… which is why Byblos bar manager Yoshi Onishi decided to combine the two! A stunning introduction to the new Summer Cocktail menu at Byblos, this old 80s favourite has been revamped with all the usual suspects (rum, Malibu, schnapps, coconut cream and pineapple juice) shaken together then served in a coconut shell and garnished with toasted pineapple! If the beverages themselves don’t get tongues wagging, then the variety of interesting items used to serve the new creations in should. From Tiki tumblers to brightly coloured buckets, British Navy mugs and glass ‘pop’ style bottles – first impressions are likely to be ‘WOW’!

Got some news you think would be good for Top Cuts?  Send me an email  with all the goss and Top Cuts in the subject line.  Thanks

Disclaimer:  Simply spreading food news here.



Comments

  1. Whoever came up with the food on the wheel idea should be given a gold star.

    ReplyDelete
    Replies
    1. Hopefully I can post a food photo from the top of the Wheel!

      Delete
    2. The restaurant wheel is an inspired idea! Look forward to seeing your photos.

      Delete

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