As the number of dishes add up, so too usually does the price. There are affordable degustation options available around town though, and we decided to try one out.
The Euro in Brisbane city offers a signature six course degustation for $95, just keeping it under that magic $100 mark.
Is it still worth getting that stretchy (but fashionable) outfit on for? Let’s take a look.
Our first dish was local cobia with broccoli. Cobia is a white fish that has been hailed as “the next big thing” after barramundi and salmon on top tier restaurant menus, and it’s easy to see why. The fish had a subtle flavor and a lovely plump texture that contrasted nicely with the broccoli and crispy shallots served on top.
Dish number two was the creamiest duck parfait I’d had in a very long time. There were some seriously rich, gamey flavours happening in these little brown blobs, that I felt like I had been transported to some magical woodland. Again, great texture contrast with the crisp wafer thin bread served with it.
Our third dish was very nice but probably the most underwhelming for me. The flame charred cauliflower with sunflower puree was perfectly ok, but in all honesty it was similar to something I make at home as a snack- roasted cauliflower with tahini (try it- easy, yum and healthy). Perhaps because I’ve had a bit of this lately I wasn’t as wowed as I was with the other dishes.
Our final savoury course was my highlight of the meal. Roasted lamb with baba ganoush and quinoa crisps. I’ll be honest, I was still a touch hungry at this point, but the amount of meat in this dish was perfect to ensure I left fully satiated. The lamb was tender, flavoursome and wonderfully seared. I also really loved the earthy tastes of the tender eggplant in the baba ganoush.
Making up our sixth course was dessert, and I was very excited about it when it arrived at the table.
Being a chocolate-fiend, I was stoked to see a plate of chocolate brownie with chocolate mousse, buckwheat ice cream and mixed berries. The decadent mousse was outstanding and was complimented well by the subtle milkiness of the buckwheat ice cream. Crumbling the brownie added the perfect texture to all the smooth creamy quenelles on the plate.