Since stepping into the Head Chef role at Public, Matthew Le-beau has continued to develop the innovative and creative menu. He often uses unusual ingredients, such as meal worms. Public is a cool and sophisticated bar and restaurant in the Brisbane CBD, with professional, efficient service. It is popular for after-work drinks and romantic dinners.
The intriguing dishes are well presented and designed to share. Salmon ceviche has a fresh and sweet citrus flavour, with a hint of chilli for heat. It is topped with crisp black ants, which provide an unusual but excellent textural effect. A signature dish, KFD with corn and lime features a tender piece of duck coated in cardamom-infused breadcrumbs and fried until crunchy. It is teamed with a corn cob that has been smothered in flavoursome lime butter and parmesan.
PSST! Public has two private dining rooms for special occasions – The Dining Room (seats 20) and The Library (seats 12).