13.5 / 20

Detour

L'avis de Gault&Millau

Owner/Head Chef Damon Amos (ex-Public) is known for his innovative, sometimes curious dishes, using ingredients such as black ants and fossilised carrots, which continue to surprise and delight his guests. Located in an old restored tyre factory, Detour is a large, open space with high ceilings, hardwood floors, timber walls, steel girders and exposed brickwork. A central feature is the chef’s bench, which sits under a sweeping copper canopy, where you can watch Damon and his team assemble the dishes. The wine list is short but complete, and there is a full cocktail bar. Designed for sharing, Detour’s menu is simple and quite small, split into omnivore and herbivore. The beetroot tartare is lightly cooked, chopped beetroot, firm and juicy, served with crisp, salty mustard pappadums and a sweet onion emulsion topped with shaved macadamia nuts. The truffle duck egg is a low-temperature cooked duck egg on a bed of shaved bresaola in an egg emulsion. This rich and creamy dish is packed with earthy flavours and a mix of textures. PSST! The metered parking on the street is free after 7pm. Reviewed for the 2019 Guide

Adresse

Shop 6, 11 Logan Road, Woolloongabba
4000 Brisbane

Contact

+61 7 3217 4880
Voir le site web

Horaires

Lundi 
Mardi  / 17:00 - 23:00
Mercredi  / 17:00 - 23:00
Jeudi  12:00 - 15:00 / 17:00 - 23:00
Vendredi  12:00 - 15:00 / 17:00 - 23:00
Samedi  12:00 - 15:00 / 17:00 - 23:00
Dimanche 

Equipe

  • Damon Amos,  Chef

Catégories

Bistro/Brasserie Sans gluten Végétarien Australien Moderne Climatisé

Publicité

Formules

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