Bonus Item - Restaurant 2 (Brisbane)

29th December 2011

After several previously attempts to go to Restaurant 2 (functions, bday parties), my parents surprised me and brother James with a trip the day before i headed back to Melbourne. A big high ceiling and spacious room with 2 distinct areas with a function area and bar on one side of the doors and the more formal sit down area on the left.

After being seated and being offered an extensive wine and drinks list, we were also offered a menu that had both degustation and al a carte options. Given the expense and need for at least 2 people to have the degustation menu, we all went for the al a carte options.

For entree i went with the chicken wing and porcini consomme accompanied with 2 little truffled mushroom tartlets. A rich and boldly flavoured consomme with strong porcini mushroom flavour with pieces of chicken in the consomme. The two tiny tartlets had great pastry and had good flavour of mushroom with an added nutty flavour from the truffle. A great dish especially the consomme. (other entrees tried were Moussaka of scallops and eggplant, Moroccan spiced quail and a salad of figs, Roquefort, prosciutto, pecans and pecan vinaigrette).

After much discussion and changing of minds, i went with the rare sealed venison, beetroot risotto, with pickled beetroots and onions with a horse radish foam and a spicy chocolate sauce. Perfectly cooked and flavoured venison with a very red inside but seared on the outside and not blood. The beetroot risotto was well cooked and worked well with the meat. The horse radish foam was subtle and the spicy chocolate sauce was barely noticeable but overall a great dish full of technique and quality produce.
(The three other main courses were 2 sirloins with confit potatoes, grilled bacon and red wine jus and eye fillet with Paris mash and a vegetable stew (tombe)).

For desert i finished with a dark chocolate fondant, which was rich and gooey in the centre and was made with quality dark chocolate. Accompanied with poached cherries and a cinnamon ice cream that worked well with the fondant. Great cooking but nothing spectacular or innovative cooking.

Overall great cooking and quality technique with amazing produce and sourcing of ingredients. Reasonably pricey but given a relative dearth of quality eating options in Brisbane (although improving at a rapid rate) it is comparable with the other high end places. Good service although with the usual slower pace of Queensland service and a very decent wine and drinks list. Well worth the wait after so many attempts to go.