Menu mainstays: Brisbane's top 10 iconic dishes
There's no telling what will take a dish from trendy to timeless. Sometimes it's a heart-warming classic, at other times art-meets-science is the secret to success.
Whatever it is that tips the kitchen scales in favour of a permanent place on the menu, these Brisbane dishes have it.
Plated proof of the old credo "if it ain't broke, don't fix it", these 10 iconic dishes are the high achievers of the River City.
Kentucky Fried Duck at Public
The Colonel would be rolling in his grave if he knew what was cooking on George Street. Public's KFD has set tongues wagging since the restaurant opened its doors in 2012, with one attempt to remove the dish ruffling a whole lot of feathers. "It's deep-fried deliciousness," says restaurant owner Bonnie Shearston. Tender duck in a spicy, crisp coating is still worth quacking about.
1/400 George Street, Brisbane, (07) 3210 2288, lovepublic.com.au
Foie gras tart at Cinco
"A lot of regulars come in and say 'we think about trying something else but we always end up ordering that'," says Cinco's Peter Stubbs, of his wild mushroom and foie gras tart. After nine years, it's the earthy truffle flavours and paper-thin pastry that makes this menu item a keeper.
589 Old Cleveland Road, Camp Hill, (07) 3843 6666, cincobistro.com
Campari curds and whey at esq
A beautiful quenelle of creamy curds and whey ice-cream is the focus of Ryan Squire's signature sherbet-dusted dessert, which has been on rotation since the early days of Esquire. "Why change just for the hell of it?" asks Ryan. A zingy orange jelly takes this dish out of childhood prose and into grown-up dinner conversations.
145 Eagle Street, Brisbane, (07) 3220 2123, esquire.net.au
Liquid nitrogen sweet gastronomic nibbles at Alchemy
Long before you could dig into a tub of nitrogen ice-cream at Streets Beach, Alchemy was pioneering the multi-sensory movement in Brisbane. Alchemy has offered dinner and a gastronomic show for close to a decade, with every new menu bringing a fresh array of nitrogen nibbles, from flash-frozen strawberries and cream to minted honeycomb.
175 Eagle Street, Brisbane, (07) 3229 3175, alchemyrestaurant.com.au
Fried cauliflower at Gerard's Bistro
It takes great prowess to turn a humble head of cauliflower into a must-order dish. Fried cauliflower turned toasty brown with North African spice mix, meets silky-smooth tahini, a pop of pomegranate and crunchy smoked almonds, delivering next-level texture and balance to Gerard's Bistro's instant classic.
14/15 James Street, Fortitude Valley, (07) 3852 3822, gerardsbistro.com.au
Spiced mince tortilla at Harvey's Bar + Bistro
Harvey's owner-chef PJ McMillan couldn't even close the doors of his James Street establishment for a sneaky refurb without inciting a small riot within the brunch community. There is a very real risk of total anarchy if he was ever to do away with the spiced mince flour tortilla, poached egg, avocado and sour cream so, on the breakfast menu it remains.
4/31 James Street, Fortitude Valley, (07) 3852 3700, harveys.net.au
Sand crab lasagne at Il Centro
Il Centro's sand crab lasagne is the granddaddy of Brisbane cuisine. A legacy of chef Gillian Hirst, this dish harks back to an age of shoulder pads and boomboxes but has lost none of its appeal over 22 years. Chock-full of creamy crustacean meat, this pasta dish proves some things never go out of style.
6/1 Eagle Street, Brisbane, (07) 3221 6090, il-centro.com.au
Duck ragu at Beccofino
Paolo Biscaro says he can no longer eat his restaurant's most demanded dish. After more than a decade of plating up pappardelle al ragu d'anatra, a little ennui is understandable. There was a time when Beccofino tried to wipe the menu of ribbon pasta with rich, tomato ragu generously flecked with shredded duck. "It went back on very quickly," Biscaro says.
10 Vernon Terrace, Newstead, (07) 3666 0207, beccofino.com.au
Sashimi tacos at Sake
Wee, crisp taco shells piled with delicate blocks of tuna and salmon have been on the menu at Sake since day dot. They star on Sake's tasting plate and are accompanied by a shot of Junmai sake, which executive chef Shaun Presland says makes the experience even sweeter.
Level 1/45 Eagle Street, Brisbane City, (07) 3015 0557, sakerestaurant.com.au
The Bombe at Stokehouse
The Bombe is the kind of dessert that would have been whipped up and blowtorched to wow dinner party guests in the Mad Men era. Stokehouse's elegant spin on the traditional baked Alaska became the talk of the town when it first tickled Brisbane's palate, and the frozen white chocolate parfait with fluffy meringue and strawberry sorbet continues to draw praise some four years later.
Sidon Street, South Bank, (07) 3020 0600, stokehousebrisbane.com.au
Some of these restaurants will be participating in a series of breakfasts, lunches and dinners for Brisbane Times Good Food Month, presented by Citi, July 9-August 9. For more information on Hats Off Dinners, Let's Do Lunch and other events around town, see brisbane.goodfoodmonth.com