Executive Chef Andrew Gunn has worked in Paris at establishments such as Le Taillevent and Le Cinq. Now back in his home town of Brisbane, he plans to apply more French technique to Urbane’s contemporary dishes but will continue to offer its degustation-only omnivore and herbivore menus.
Urbane is a gastronomic experience located in a minimalist dining space with impeccable, friendly, knowledgeable service.
On offer is a five- or seven-course omnivore menu and a five-or seven-course vegetarian menu that will tantalise the tastebuds with colour, flavour and textures. On the omnivore menus, you might find West Australian scampi wrapped in angel-hair pastry (kataifi), served with aromatic scampi bisque foam and a citrus and ponzu salsa finished with fresh lime zest and a scampi head chip to lightly dip in the foam. John Dory, grilled and served with risoni, Madagascar bean vinaigrette and finished with Barigoule tulip artichoke and Tasmanian truffle, is another impressive dish.
PSST! Matching wines are available for each course, and there is an extensive wine list with a range of bespoke cocktails.