Originally coming from the Western suburbs of Brisbane, I have always been acutely aware that finer dining establishments are few and far between on that side of town. This always resulted in many treks into the city and many $90 taxi fares home back in the day.
Now however, a brand new restaurant has opened on this side of town which offers great food, a great selection of wine and a cheaper cab ride home (unless you’re from the East side).
Pig’s Ear Wine and Grill can be found on the third level of the newly revamped Indooroopilly Shopping Centre.
Does it bring home the bacon? Let’s find out.
Now however, a brand new restaurant has opened on this side of town which offers great food, a great selection of wine and a cheaper cab ride home (unless you’re from the East side).
Pig’s Ear Wine and Grill can be found on the third level of the newly revamped Indooroopilly Shopping Centre.
Does it bring home the bacon? Let’s find out.
Seating up to 260 people, Pig’s Ear can now boast to be the largest restaurant in western Brisbane. The regal interior of Pig’s Ear creates a casual refined feel and sets you up for a very nice evening of wining and dining.
A giant see-through cellar in the middle of the restaurant holds 2,500 bottles of both fine wines, as well as those bottles that are more suited to everyday drinking.
There is also the option of pouring out a glass or carafe of wine on tap, which helps you moderate exactly how much “juice of the gods” your table requires.
A giant see-through cellar in the middle of the restaurant holds 2,500 bottles of both fine wines, as well as those bottles that are more suited to everyday drinking.
There is also the option of pouring out a glass or carafe of wine on tap, which helps you moderate exactly how much “juice of the gods” your table requires.
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The menu at Pig’s Ear specialises in using a wide variety of beef cuts from the local Kimberley Station in Queensland’s Claremont.
Below we had:
The slow roasted rump cap was amazingly tender and just fell apart as you stuck your fork into it. It worked well with the fennel salad which had a fresh aniseed taste that lifted the rich meat.
The Denver steak was very smoky and moreish, and was a winner with the charred corn on the side.
Below we had:
- Roasted Rump Cap, Shallot and Fennel Salad
- Texas Style Smoked Denver Steak, Corn and Capsicum Salsa
The slow roasted rump cap was amazingly tender and just fell apart as you stuck your fork into it. It worked well with the fennel salad which had a fresh aniseed taste that lifted the rich meat.
The Denver steak was very smoky and moreish, and was a winner with the charred corn on the side.
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We then moved onto:
I absolutely loved the duck dish which has a perfectly cooked duck breast that was crispy on the outside and nice and moist on the inside. The confit duck leg was incredibly tasty and I rated the bonus crispy wing as well.
The raspberry soufflé was both light and decadent at the same time. It was like eating a tasty pink cloud. This worked excellently with the creamy yoghurt sorbet and crunchy chocolate "dirt".
- Crispy Skin Duck Breast and Confit Duck Leg
- Raspberry Soufflé, Yoghurt Sorbet, Whiskey Caramel
I absolutely loved the duck dish which has a perfectly cooked duck breast that was crispy on the outside and nice and moist on the inside. The confit duck leg was incredibly tasty and I rated the bonus crispy wing as well.
The raspberry soufflé was both light and decadent at the same time. It was like eating a tasty pink cloud. This worked excellently with the creamy yoghurt sorbet and crunchy chocolate "dirt".
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Pig’s Ear highlights where all of its produce comes from including quail sourced from the Hunter Valley, cheeses from Woombye and honey from Crystal Waters in Queensland.
With awesome food on offer, it’s sure to hog the limelight of eating establishments out west.
Tanya dined as a guest of Pig’s Ear and Eat Brisbane.
With awesome food on offer, it’s sure to hog the limelight of eating establishments out west.
Tanya dined as a guest of Pig’s Ear and Eat Brisbane.
