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L'avis de Gault&Millau
Executive Chef Patrice Falantin oversees the five food and beverage operations at the Sofitel Brisbane Central, including Privé249, where he has developed a menu that showcases fresh, seasonal, French-inspired fine dining using the best Queensland produce.
With its elegant upholstered chairs, glass-topped tables, fine silverware and delicate glassware, Privé249 offers premium dining with great views over downtown Brisbane. There is an excellent wine list with some good local and French wines by the glass.
The relatively small menu evolves and changes with the seasons, showcasing a variety of flavour and textural combinations. The mushroom risotto is served quickly and is hot with firm, creamy rice and a strong porcini flavour, mixed with green peas and shredded parmesan. For mains, a smoked lamb rump is pink and juicy with a good earthy, smoky barbecue flavour, topped with black garlic, and served with seasonal vegetables – asparagus, carrots and broccolini – in a white bean puree. Finish off with a classic crème brûlée or rum baba.
PSST! The à la carte menu is complemented by a two- or three-course fixed-price seasonal menu.
Reviewed for the 2019 Guide