MENU SAM­PLER

The Weekend Australian - Travel - - Front Page -

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.

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