Chef Daniel Jones has worked at a number of establishments in Queensland and Victoria. Joining Public at the beginning of 2018, Chef Jones creates innovative dishes at this cool, sophisticated bar and restaurant.
Public is popular for lunch, after-work drinks and romantic dinners, with its innovative and creative menu designed for sharing. The service is professional and efficient.
Scallop, boudin noir and corn custard is a beautifully presented dish – soft, moist scallops topped with a slice of sausage sitting on a creamy custard made from sweetcorn, with crisp popcorn and ribbons of seafood jelly. Thick slices of tender pink lamb, featuring a crisp coating of harissa and pumpkin seeds, are served on a bed of earthy pumpkin-flavoured hummus with charred radicchio and crisp fried poppadums. And, of course, you can’t go past their signature ‘KFD’ – tender pieces of fried duck with a crunchy breadcrumb coating that has a spicy cardamom flavour, teamed with a corn cobbette smothered in lime butter and parmesan.
PSST! On Tuesdays you can BYO wine for a $10 corkage fee.