However, as part of the 10 year celebrations at Toowong restaurant 85 Miskin St, a special July degustation menu has been concocted which features six of the restaurant’s favourite dishes over the past decade.
And the best part? it’s only $60 or $95 with matching wines.
Does this affordable night out still serve up the wow factor? Let’s take a look.
- Wild Mushroom Cappuccino, Prosciutto Crumbs and Truffle Oil
- Sautéed Seafood and Creamy Bisque, Crusty Loaf, Shellfish Oil and Sauce Rouille
From now on, I’d like all my soup to be served in the form of a coffee. The mushroom cappuccino was ridiculously cute, served up in a tiny latte glass. It tasted very earthy and the foam added a lovely bubbly texture to the creamy “cappuccino”.
The seafood bisque was rich and packed full with flavours of the ocean. It was a bit salty, but this worked well with the fresh bread and garlic-packed creamy sauce rouille. The scallop, mussel and fish were all lightly cooked to perfection.
- Garden Lemon Myrtle, Watermelon and Lime
- Crispy Confit of Duck, Butternut Pumpkin, Liquorice and Eureka Lemon
The lemon myrtle sorbet made for a very refreshing palate cleanser, and the lime added a nice citrus zing to the sweet melon.
I absolutely loved the duck, which was made by confiting a whole duck and pressing it back into its crispy skin. This was served with a shard of liquorice which added a great aniseed taste dimension to the whole dish. The sweet and creamy butternut pumpkin was a wonderful addition as well.
- Braised Beef Cheek, Truffle Potatoes, Crispy Prosciutto and Asparagus
- Black Forest Floor
The beef cheek was ridiculously tender, and fell apart as soon as you took a mouthful. The addition of truffle oil to the potato harked back to the first dish of the night and gave a nice winter touch to the dish.
One of the night’s biggest wow factors then came out in the form of the black forest floor.
This was a mini chocolate forest on a plate and was absolutely delicious. The log in the middle was made out of chocolate canolli filled with a light cherry chocolate mousse. This was then surrounded by cherries, pistachio moss and chocolate soil. There were also two mushrooms on either side, which were made from cherry marshmallows with chocolate mud cake stalks.
Now this is my kind of trek through the woods!
This was a fantastic example of an espresso martini, thanks in part to the very, very moreish Lick Ice Cream that was used.
After all the noms, I also finished with a peppermint tea that came in a cute-as-a-button teapot.
With 85 Miskin St absolutely nailing interesting and delicious foodie concoctions, I can’t wait to see what the next 10 years brings.