Cuisine SCENE

This month, Style reviewed Toowoomba’s newest dining treasure Charred, and it did not disappoint

SOUS-VIDE RUMP CAP WITH SALSA VERDE AND FRIED CAPERS

This melt-in-your-mouth black angus rump was inspired by the idea of making something that’s simple but showcases the fresh produce.

The rump cap is served on a bed of fresh salsa verde with fried capers on top, which matches the black angus in a way that tantalises the tastebuds.

A perfect dish to share with friends or loved ones, the rump is recommended to match with Patriarch Shiraz from Eden Valley.

AUSTRALIAN WHOLE SNAPPER

Sourced fresh daily from Stoney the Fishmonger right here in Toowoomba, the Australian Whole Snapper is served with a light creamy sauce of pomegranate, molasses and mayonnaise, while still respecting the flavour of the fish.

While you can choose your own accompanying side dish, the charred broccolini in burnt butter, fried shallots and beetroot hummus is a surprising match.

STUFFED ZUCCHINI FLOWERS

The aroma of this dish hits you before it even lands on the table. The delicate blooms are stuffed with beetroot and goat’s cheese, producing an unexpected surprise.

A favourite dish of the night, these flowers are fried in a light tempura batter before being laid on a bed of pumpkin and chickpea puree.