Executive Chef Patrice Falantin began his career in France. He worked at Harrods in London before moving to Sydney and then Brisbane. At Privé249, Chef Falantin’s modern French menu showcases the best of Queensland’s fresh and seasonal produce. The restaurant is the premium venue within the Sofitel Brisbane Central. White chairs contrast with red booths, while plush brown carpet adds to the opulence.
The relatively small menu evolves and changes with the seasons, and places the spotlight on a variety of flavour and texture combinations. Smoked duck carpaccio is finely sliced and complemented with earthy foie gras, creamy celery slaw and sweet redcurrant jam. The carpaccio would have been improved with the addition of salt. Rib fillet steak is cooked to order and topped with a knob of garlic butter. Tender asparagus spears and roasted vegetables round out the dish.
PSST! Take advantage of the dinner prix-fixe three-course menu for $78 per person, or an extra $36 with paired wines.