Head Chef Ben Williamson has been exciting guests at this popular Brisbane restaurant for more than four years now.
Located in a laneway off James Street, the restaurant is modern and minimalist with dark timber and leather. There is indoor and outdoor seating with a window bench to watch the passing traffic. The service is unhurried, knowledgeable and informative.
The menu draws on North African, Middle Eastern and southern European flavours with a modern contemporary style. The caramelised blood cake – made from pig jowl and blood soaked in rice – is firm and chewy with a strong earthy, meaty flavour, served with a sweet and sour daikon puree, riberry-marinated daikon with shaved bottarga and dusted with dried egg yolk. This melange of soft flavours complement one another. Mulloway is coated in chilli, lightly poached in a Turkish curry and served with tahini, pine nuts and steamed seaweed sprouts – hot and spicy with a great fish flavour.
PSST! If you simply want a drink with some excellent charcuterie, Gerard’s Bar next door is a great place to drop in.