Luckily Vintaged Bar and Grill at the Hilton in Brisbane City has decided now is the time to release its new Winter menu, and they've got some great blends of all-season foods with a warming kick to them. I was fortunate enough to try out a few new menu gems and promise that there's no way you can leave here unsatisfied.
- Coffin Bay Natural Oysters
- Marinated Organic Peppers with Romesco Pecorino
- Jamon Serrano with Fig, Goats Curd and Aged Balsamic
The oysters were fantastic quality and reminded us that while this is a Winter menu, it's very much a Queensland Winter menu, and there's no reason not to have a taste of fresh surf on your plate.
The marinated peppers were strangely addictive, I think I had three. These had a subtle kick to warm you up and were beautiful with the sharp pecorino.
Finally the figs... the figs... everyone raved about these. The fruit was at perfect ripeness, the goats cheese was rich and creamy, and the fresh basil really lifted the Serrano ham which was packed with flavour.
Out mouth-watering starters included:
- Wagyu Carpaccio with Truffle and Watercress
- Kurobuta Pork Belly with Morcilla Sausage and Apple
- White Scallop with Asparagus, Asparagus puree and Cos
The first two starters really whetted our meat appetite. The carpaccio was infused with truffle, adding an earthy note to what is usually a light dish.
The pork belly was beautifully cooked too and the morsels of morcilla made this dish really interesting and fun to eat.
I was really looking forward to the scallops which were fresh and had a beautiful texture with a crisp outside and a melt-in-your-mouth inside. My only slight criticism is that they were a bit over-salted for me- I did gulp down quite a bit of water after this one. The asparagus puree and asparagus tips were both fantastic.
- Slow Cooked Lamb Shoulder with Dauphinoise Potatoes and House Made Mint Sauce
- Bone In Rib Eye 600g with Duck Fat Chips and Salad
- Macaroni Cheese with Truffle Oil
This is Winter on a plate. Hearty, rich and warming everything we were served as part of our mains was just satisfying and moreish. I personally really, really loved the rib eye which was served with a red wine jus. The meat was tender and was full of flavour.
Also I think I went back for thirds on the macaroni cheese- the truffle oil made it addictive.
We ate everything at a very creative table setting, with fresh scallops and oysters reminding us that while it was Winter, we were in a part of a world that meant we didn't need coats outside.
In fact we can lay on the beach quite comfortably and snack away on some shellfish. And macaroni cheese with truffle oil- that goes without saying.