There's plenty to be excited about at Ole Fuego. It's a sister to Ole at Southbank and another addition to what's fast becoming Brisbane's newest dining hot spot, Station Road, Indooroopilly.
The list of restaurants on the outer face of the huge Indooroopilly Shopping Centre includes American-inspired Nantucket, dumpling darling Harajuku Gyoza and ice cream king Nitrogenie. Next to open is another venue from the Moubment Group who recently opened the very slick Gerard's Bar in James Street, just behind Gerard's Bar.
While the offering at Ole Fuego is very similar to Ole at Southbank, there's also significant differences that will delight your taste buds. I'm talking about dishes of slow cooked crispy lamb belly with roast grapes and another of confit duck with sauteed mushrooms, Fino sherry, shallot puree and kale. Both were very impressive with their range of flavours and presentation. It was 'lick-the-plate' stuff.
With just enough room I launched into dessert. The chocolate and olive oil mousse with Pedro Ximenez, poached pears and spiced hazelnut crumble was another excellent interplay between oh-so-smooth, rich but light chocolate mousse, the slight texture of the pears and crunch of the crumble. Memorable.
The head chef is not new to Ole regulars as he has moved over from South Bank, but at Indooroopilly Neven Vanderzee is really showing his style.
The floor is in the very capable hands of Ole General Manager Luke Stringer. Luke shares a little of the Ole Fuego philosophy in the video below.
Bottom line: Tapas range between $8 and $15, while large dishes, designed to share between two or three people, are priced between $45 and $69.
Best tip: Closest parking is located under David Jones where you can take a lift direct to the restaurant level.
Disclaimer: Eat,drink+beKerry was a guest of Ole Fuego for lunch