Brents the Dining Experience

This quaint old Queenslander tucked away in suburbia houses an equally charming restaurant. The name promises a dining 'experience', and young staff, wearing white gloves as they serve plates and replace cutlery, work hard to deliver. Chef and owner Brent Farrell is an advocate of sustainability, and the herbs and vegetables used in many of the French-inspired dishes are plucked from a garden out back. An entree of beef pot au feu will have you mining the bowl for more; melting beef cheek and tiny root vegetable spheres swim in a broth bright with cinnamon and shiitake. Duck breast and confit, all tender flesh and crispy skin, is dramatically presented on a slate tile. The inventive addition of a licorice shard adds a welcome sweet note. Generous slices of spiced lamb are served alongside a buckwheat cylinder full of juicy shank - a blistered tomato and onion jam boosting the yum factor. A just sweet enough date cake with sticky Pedro Ximenez glaze ensures the dining experience ends on a high.