Il Centro

Gault&Millau recenzija

Il Centro is one of Brisbane’s iconic waterfront restaurants and despite changing hands recently is still offering classic, modern, inventive Italian-style dishes. Head Chef Venada Dana comes from northern Italy and produces simple, elegant dishes perfect for long business lunches, romantic interludes and family get-togethers. The venue has excellent views across the Brisbane River with both indoor and outdoor dining options. The service is relaxed and efficient. The menu offers an extensive range of modern Italian dishes, including a seafood carpaccio of beetroot-cured barramundi with a burnt citrus dressing, slices of kohlrabi and local sardines – a fresh dish, with a strong citrus acidity. A delicately flavoured saffron linguine is served with a rich earthy ragu of wild boar and mushrooms in a truffle cream sauce and fennel puree. The menu changes regularly and there are always some daily blackboard specials, together with a comprehensive wine list from both Australia and Italy, with some by the glass. PSST! Looking for the perfect gift for a foodie? How about a gift voucher for Il Centro? See the website for details. Reviewed for the 2019 Guide

Address

Eagle Street Pier, 1 Eagle Street, Brisbane
4000 Brisbane

Contact

+61 7 3221 6090

Web site

Opening hours

Monday  12:00 - 22:00
Tuesday  12:00 - 22:00
Wednesday  12:00 - 22:00
Thursday  12:00 - 22:00
Friday  12:00 - 22:00
Saturday  17:30 - 22:00
Sunday  12:00 - 21:00
Publicité

Menus

Some other adresses

joy. restaurant

joy. restaurant

Shop 7, 694 Ann Street, Fortitude Valley, 4000 Brisbane

Skandinavska Japanska Moderna

Husband and wife team Tim and Sarah Scott, who both previously worked at Sepia and Automata in Sydney, have returned to their hometown of Brisbane to open joy., their extremely intimate restaurant. The restaurant seats a maximum of ten people at a marble bar overlooking the kitchen, where the duo do everything themselves. The style is Japanese and Scandinavian using fresh, local Australian ingredients. The regularly changing menu is available as short (five dishes) or long (eight dishes), with a matching wine option. Start with corn chawanmushi, a divine blend of texture and flavour with a delicate, silky custard, quinoa, salty smoked salmon eggs, disks of pickled sour pumpkin and finely shaved scallop. Cabbage cooked in chicken fat is teamed with crispy chicken skin, pickles and fresh horseradish, topped with micro cranberry leaves – soft, crunchy, sweet and sour, it’s a perfect blend of textures. Slow-cooked black vinegar-glazed beef short rib is sweet and very tender, served with gingered cucumbers and salted daikon. PSST! Oh – and if you are passing, you can call in during the morning for a coffee. Reviewed for the 2020 guide

hôntô

hôntô

Alden Street, Fortitude Valley, 4000 Brisbane

Japanska Bez glutena

Head Chef Nathan Lastevec has moved from sister restaurant LONgTIME to head up hôntô with Kogi Ohori from Tokyo. Entry to the restaurant is through a small black door and down a black corridor that leads to a dimly lit space with walls of charred timber. There are two large, sprawling tables and stool seating at the open kitchen bar. The service is quick, friendly and informative. The menu is Japanese-inspired, modern and designed to share. The hôntô drumsticks are savoury ice-cream cones made with seaweed and filled with avocado mousse and raw tuna – small but very tasty. With a shredded pastry wrapping, pork and vegetable siu mai dumplings look like little shredded wheat parcels in a savoury ramen broth – very more-ish. Delivering a wonderful blend of textures and flavours, chunks of lightly seared tuna are laid on top of shredded fennel and daikon, drizzled with a fragrant ponzu sauce and topped off with shredded nori. PSST! hôntô accepts bookings up to 6.30pm. If dining later, you may have to enjoy drinks at the small bar while waiting for a table. Reviewed for the 2019 Guide

e’cco bistro
Selected by Gault&Millau Selection

e’cco bistro

63 Skyring Terrace, Newstead, 4000 Brisbane

Moderna Australska Francuska Desert Bez glutena

After 22 years in the CBD, Phillip Johnson’s iconic e’cco bistro has moved to Newstead. Gert Pretorius is the Head Chef overseeing a menu divided into four categories – seafood, meats, vegetables and dessert. The fit-out is fresh, light and more open than before. You can choose to sit at the bar or at the kitchen counter overlooking the busy open kitchen, as well as at standard tables. The tables are quite close, the lighting is bright and the surfaces hard – so the space can be a little noisy when it is busy. The menu is designed to share without the traditional entree/ main format. Sugarloaf cabbage is lightly chargrilled, drizzled with miso and topped with thinly sliced daikon and pickled ginger. Two generous pieces of duck breast are pink with a crispy skin, and complemented with sweet figs, tart shaved goat cheese and a walnut sauce. Tender, juicy Schultz Farm suckling pig with a perfectly crisp crackling is served with crispy beans and a tangy chimichurri sauce. PSST! e’cco bistro offers an excellent range of desserts, including freshly baked choc chip cookies and madeleines. Reviewed for the 2019 Guide

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