Era Bistro

It has taking me three years part time to complete my Masters Degree. That's 36 months, 1095.7266 days, 1577846.3 minutes or in my world, ages! So after the graduation ceremony, the family ambled from the Queensland Performing Arts Complex to Era Bistro. Era offers modern Australian cuisine in a contemporary setting and is split into two areas, casual cafe style dining or the fine dining restaurant. Though I would have loved to have stayed outside, we decided to selected the fine dining area and indulge in the Discovery Menu. The Discovery Menu is Era Bistro's disgustation and is updated monthly.

The July Discovery Menu opened with Seared Scallops, Duck Rillettes, Girolles, Asparagus and Chorizo Veloute. I found the amount of seasoning confronting initally but as my taste buds adjusted, I came to appreciate how harmous this dish was. I adored the texture of the Duck Rillettes and if I wasn't being polite I would have lifted the dish to my face and licked up the Veloute Sauce. Veloute Sauce is a French sauce and designated as one of the four "mother sauces" (along with Allemande, Bechamel and Espagnole) by Antonin Careme.

The next dish to follow was Pig Trotter with Chicken Mousse, Soft White Polenta, Apples, Bacon and Calvados Jus. Pork and apple is a classic combination but I appreciated Marcus Turner's bold decision to use a cheaper cut of meat. This cut is full of collagen and when it is well cooked the Trotter just melts away. I thought this dish was quite beautiful.

To cleanse the palate a small glass of peach sorbet was served. The peach flavour was evident and the sorbet had a balanced and natural sweetness.

Black Angus Beef Fillet, Spinach, Dauphinoise Potato with Red Wine Jus. This was a robust, comfort food dish. You would think that the Black Angus Beef Fillet was the star, but everyone at the table just loved the Dauphinoise Potato. Though you can never go wrong with cheese, cream and potato, there is something so dainty about dissecting the paper thin slices of potato.

I assumed that the next course would be served as a share plate, but it can individually plated. The Ashgrove Farm Cheddar (Tasmania) was mild and worked well with the Lavosh. Mind you I had no other choice as I had already enjoyed the French Buche D'Affinois Brie with Walnut Taste and a generous spread of Fig Chutney.

Era's dessert menu looks like a window into Heaven as it currently features:

• Hot Apple and Apricot Strudel, Butterscotch Sauce and Cinnamon Ice


• Strawberry Cream, Milk Crumbs, White Chocolate Sponge, Strawberries and Chantilly


• Vanilla Bean Creme Brulee, Biscotti and Chocolate Sorbet


• Hot Banana and Chocolate Beignets, Honeycomb, Peanut Butter and Milk Sorbet


• Upside Down Lemon Tart, Blackcurrent Coulis, Lime Curd and Meringue


• Churros (Spanish Cinnamon Doughnuts) with Hot Chocolate Sauce

So I was slightly disappointed with July's choice of Chocolate Parfait, Cardomom Custard, Mandarin Puree, Cocoa and Citrus Glass. However the Chocolate Parfait was just so much lighter than I expected, once it melted in your mouth it was like mousse. Roll the parfait with cocoa crumbs and oh my goodness amazing! In fact the whole experience was just gorgeous, the Discovery Menu is $85 per person, or $130 with wine. Best enjoyed on a Saturday night, celebrating something special.

Rating: 4 out of 5.
Address: 102 Melbourne Street, South Brisbane, QLD 4101.
Open: Lunch, 7 days a week: 11:30am - 2:30pm. Dinner, Monday to Saturday: 5:30pm - 10:30pm.
Phone: (07) 3255 2033.
Price: Entree: $21 - $27, Main: $39 - $43, Dessert: $9 - $16.

Watt Modern Dining

When I was a child it seemed we were forever waiting to get to Year 7, when we were in Year 8 we wanted to graduate, when we graduated we wanted to start university and when we graduated we just wanted to start our careers. In those days the seasons and holidays took seemed to last for ages but now I look up from my desk and it's March already. However March is a great month, its my little brother's birthday, its boasts brilliant weather and the Brisbane Comedy Festival is on. Angie and I headed out to see Sam Simmons Precise History of Things so settled on dinner at Watt Modern Dining.

Perched on the banks of the Brisbane River, Watt is a glorious location to watch the evening fall. If you have a show to catch and book at 6pm, you can take up Watt's Dusk Dining offer of two courses (entree and main or main and dessert) for $45. Angie and I decided we would select entree and main and selected the 'Cured Ocean Trout, Creme Fraiche, Cucumber and Mint' (pictured above). This dish was my favourite as it was so well balanced, soothing and beautifully presented.

I was feeling rather hungry so decided a robust manly meal was the solution and ordered the 'Roast Pork Loin, Mustard Spatzle and Apples.' Pork and apple is a classic combination and despite my hunger the portion size was a little overwhelming. The crackling was glorious and for those who haven't had tried spatzle, it is a soft textured European noodle and reminds me of gnocchi but without the potato texture.

The Market Fish was Blue Eye Cod and came served with a Panzanella Salad and Salsa Verde. Angie reported it was a lovely dish and while we were tempted by the dessert menu decided to be good and headed to the show on time and content with the meal.

Rating: 3.5 out of 5.
Address: 119 Lamington Street, New Farm, QLD 4005.
Open: Breakfast: Saturday & Sunday, 8.00 am to 10.30 am. Lunch: Tuesday - Sunday from 12.00 pm. Dinner: Tuesday - Saturday from 6.00 pm.
Phone: (07) 3358 5464
Price: Entree: $16 - $40, Mains: $24 - $34, Desserts: $12 - $14.

Quay Restaurant

A short stroll from Sydney's Circular Quay train station and boasting some of the best views of the Opera House and Sydney Harbour Bridge is Quay. Head Chef, Peter Gilmore creates more than just innovative cuisine, it is a complete immersion of your senses.

There are two ways to enjoy Quay and they are via the eight dish, Tasting Menu at $220 per person or the four course menu (there are five choices per course) for $155. Ryan and I decided to go down the four course menu and every bite was just exquisite. Here are some photographs from the evening.

The Sea Pearls are a signature Quay dish comprising of crab, smoked eel, octopus, sea scallop and sashimi tuna. Enjoyment is gained from the taste, texture and finite details such as the delicate flowers and the ruffle of edible silver.

The second dish I selected was the Butter poached coturnix quail breast with pumpernickel, morel, ethical foie gras pudding, walnuts, quinoa, truffle custard and milk skin. This was an extremely rich, earthy dish but despite all the luxurious ingredients, they all worked together harmoniously.

Confit of Suffolk lamb loin, smoked white carrot cream, fennel infused milk curd, pantelleria capers, nasturtiums, green almonds and fennel pollen. This dish had to be one of my favourite mains in presentation. Though the butter soft lamb is the feature of this dish, I found the white heirloom carrots to be a striking feature.

Made famous by MasterChef, the White Nectarine Snow Egg was the dessert du jour for our table. The light white nectarine granita, crisp maltose tuiles made this dessert incredible.

Those who follow my blog know I am a harsh marker and it is with great pleasure that I announce Quay as Eats Food, Hates You's first five out five. Quay is worth the visit and if you have room in your suitcase it's well worth purchasing a signed coffee table book so you can relive the experience visually.

Rating: 5 out of 5.
Address: Overseas Passenger Terminal, The Rocks, Sydney, NSW 2000.

Open: Lunch, Tuesday - Friday, 12 noon - 2:30pm. Dinner, Monday - Sunday, 6:00pm - 10:00pm.

Phone: (02) 9251 5600.

Price: Four course menu from $155.

Lab Bar + Restaurant

For the last few years I've shared Christmas Eve Eve dinner with friends at the Lab Bar and Restaurant (The Lab). This normally involves great company, a glorious meal, before braving the sultry Queensland heat to marvel at the Myer Christmas Windows. However this year, Summer has been unseasonally cool and filled with days of rain. It seemed almost wrong that I was dressed in winter silks, stockings and patent leather shoes but it complimented the European feel of restaurant and the robust menu set out by chef, Craig Betteman.


After being seated, we were faced with the tough decision of making a choice from the menu. Some of the main options included:

• Potato gnocchi, celeriac, lemon, beurre noisette.


• New Zealand lamb, beetroot, mint, pea, hummus, yoghurt.


• Veal scaloppini, crab, asparagus, desiree potato, hollandaise.


• Roasted spatchcock, herb stuffing, vegetables, gravy.


• Braised beef cheek, bacon, mushroom, red wine, onion, potato.

Choices, choices, choices. Though I would have been happy with almost anything off this menu, I decided to select the Veal Scaloppini and wasn't disappointed. The veal was tender, the potato was perfectly balanced by the glossy jus and the hollandaise had enough zing to provide lift to the rich dish.


After the wide choices of main I must admit I was a little dissappointed with the limited dessert selection. The choices were:

• Assiette of a contemporised classic pumpkin scones, cream and jam.


• Rice pudding, coconut, kaffir lime, lemongrass


• Lab trifle, pedro ximenez, sponge, custard, seasonal fruit.


• Ice cream and hokey pokey.


• Rhubarb and apple pie, chestnut, cinnamon, icecream.

Was this menu designed for men? Ample range of cheeses, but what happened to the chocolate? Lucky for the Lab my palette tends to gravitate towards citrus and I selected the Rhubarb and apple pie. Mmmmm, behold the food porn. I believe this dish will speak for itself.


So should you go there? Absolutely. The staff are friendly and attentive, the restaurant has an old world charm that only rich timber can give, the the food was generous without being excessive and I had a fabulous evening catching with friends.

Rating: 3.5 out of 5.
Address: 12/15 Adelaide Street, Brisbane, QLD 4000.
Open: Daily, 9am-10pm.
Phone: (07) 3306 8647.
Price: Entree: $16-$26. Mains: $28-$39. Desserts: $12-$14.