Seared scallops, jamon serrano, truffled cauliflower puree, chicken jus ($24)
Pappardelle, fresh crab meat, buttered white fish and tomato coriander sauce ($37) Braised wagyu beef cheeks on Paris mash ($36) Crispy-skin duck, fondant sweet potatoes and mandarin jus ($38)
Cashew nut semifreddo, fresh raspberry and pistachio fairy floss ($16)
Orange creme brulee, minted orange salad, black pepper biscotti and vanilla ice cream ($14) straightforward menu descriptions had suggested and though the dessert menu has since changed slightly, the present offerings hint at equal delicacies (see Menu Sampler). Coffee ($5), also excellent, sets us up for a late afternoon riverside ramble.
With the single exception of the unexciting barramundi, the food has been exquisitely prepared and is delicious. A number of service details, though, have been slapdash. All the waiters are very obliging, but we are often forgotten. We have to ask two or three times for a second glass of wine, likewise for a spoon, and repeatedly for the bill.
When it comes to leaving, all the staff seem to have left before it’s our turn, and we do in fact see one of our waiters heading off down the promenade, backpack on Jellyfish Restaurant Riverside Boardwalk, 123 Eagle St, Brisbane. (07) 3220 2202; www.jellyfishrestaurant. com.au. Open: Lunch Monday to Friday, dinner Monday to Saturday. Cost: About $170 for two, for three courses, two sides and coffee, without drinks. Drink: Well-chosen wines from Australian and New Zealand regions; small selection from Champagne, Burgundy, Alsace and the Loire. Excellent list by the glass. Reason to return: For more chermoula emulsion and to try the tempura.