Brent's Restaurant

At the bottom of a steep hill in suburban Toowong sits a quaint little Queenslander-style shopfront. As unlikely as it might seem, behind this humble facade an extraordinary dining experience awaits. Old-fashioned hospitality is alive and well here with delightfully polished and personable service. Chef and owner Brent Farrell uses French techniques and beautiful seasonal produce - along with some creative licence to deliver food that is sophisticated and innovative. A mushroom 'cappuccino' appetiser - prettily presented in a miniature coffee cup and saucer - combines king, field and cep mushrooms in a rich, intense soup finished with fluffy foam and a sprinkling of prosciutto dust. Venison carpaccio is served on velvety anchovy cream, a red And grape sorbet in sweet contrast to the anchovy. Dessert might be a French classic such as creme brulee or mousse, or an elaborate work of art such as the 'black forest floor', a whimsical reinvention of black forest cake that tastes as beautiful as it looks.