Brisbane on a plate - what are the flavours of Brisbane?

If Brisbane was a dish, what would it look and taste like? 

Well according to former Vogue Australia editor Kirstie Clements and Hilton Brisbane executive chef Jeremy Clark, Brisbane is all about colour and fresh, organic local produce bursting with flavour in a dish that is light, clean and uncomplicated.

“And pink”, Clements says, “there has to be pink.”

Clements took on role as Executive Producer and narrator of QueensPlaza’s new documentary Uncovering the Brisbane Look, a film exploring and celebrating Brisbane style which is now showing at the centre.  See it in the cinema on Level 1 on constant loop - and it's free.

Kirstie Clements and Jeremy Clark

Hilton Brisbane’s Executive Chef Jeremy Clark and Clements sat down to meld fashion and food to create #thebrisbanetaste, a special three-course menu available at Vintaged during March.

Clark said the creation of the menu was an unusual process but the final product was a representation of just how good food was in the city.

“Working with Kirstie really opened my eyes to the finer detail of design and the use of certain colours and how they impact on experience and tie in with taste,” he said.

So what’s on the menu?

Salmon sashimi

Start: salmon sashimi, pink grapefruit, seaweed + ocean trout roe. $25 A delightfully light and flavoursome dish, perfect for a warm Brisbane day.

Rib eye of lamb

Middle: rib eye of lamb, zucchini flower, green peas, polenta panisse, romessco + red vein sorrel. $35 Succulent lamb strips with tender, young zuchinnis and a moreish polenta.  The red vein sorrel could have come straight from my home garden.

Local organic berries with yoghurt sorbet

End: local organic berries, yoghurt sorbet + raspberry juice. $15  The berry aroma of this dish with its pretty flower decoration, was irresistible.  Took me straight back to picking strawberries in the fields around the Glasshouse Mountains on the Sunshine Coast.

Matched cocktail: Vintaged kir royale chandon sparkling wine + chambord garnished with fresh berries + a twist of lemon. $18

There’s also an Instagram competition runing from March 3 to March 30, using the hashtag #thebrisbanetaste.  The competition challenges people to snap and upload their personal interpretation of the Brisbane taste, incorporating an element of food.

Each week the best shot will win a high tea experience for two people valued at $110. The overall winner at of the competition will win a Hilton Brisbane Bubbly nights’ accommodation package, featuring an overnight hotel stay and a bottle Veuve Clicquot Vintage 2004 Champagne. I'd love to see what you post too, so please tag me on Instagram  @eatdrinkandbekerry

Is this your idea of a 'Brisbane' dish?  What would you put on a plate to represent Brisbane? Leave a comment below.

Vintage's chef's table with pink salt meat cabinet backdrop.

Best tip:  Don't miss the dessert - it's a real show stopper.

Bottom line:  Well priced food for a stylish CBD lunch.

Kerry Heaney

Disclaimer:  Ed+bK was a guest of Hilton Brisbane to sample the menu