|photo courtesy of dimmi.com.au|
We arrive just as the sun is setting and are shown to the best table: in the corner of the restaurant facing the river. The sliding door are open and the wafting breezes are divine on the balmy Brisbane evening. Fairy lights drape from the ceiling and it has a lovely casual but tasteful ambience.
The menu is a Spanish inspired modern Australian affair and offers almost too many excellent options
We peruse the menu while sipping on one of the best red sangias I've ever tried and take in the view.
Cutty Sark offers a 'chefs selection' as well as full a la carte, the chefs selection offers a starter, entree, main and dessert for $79 and seems like great value, however on this particular night did not offer a couple of the things we were really wanting to try.
I order the Crispy Pork Belly ($17) to start, B orders the Croquettes ($12).
My last post I wrote about my love affair with pork belly, and quite often when you love something as much as I love pork belly, expectations can be set too high, which leads to disappointment. Fortunately, Cutty Sark absolutely smashed it out of the park. This was one of the best pork bellies I had ever tried. Perfectly cooked, perfect crackling, perfect accompaniments of pickled cabbage and celeriac puree, I was so impressed, I posted pictures all over social media and have told just about every person who will listen.
B's croquettes were also really really lovely. Texturally they were perfect, so light and fluffy inside and crisp and golden on the outside with such incredible depth of flavour. The pimenton aioli is also really fantastic.
For mains I was tossing up between the market fish, which was Barramundi that night or the eye fillet. I opted for the Barra as it is one of my favourites. B orders the Ricotta and Spinach Gnudi.
My Barramundi comes to the table with cauliflower puree, grilled asparagus, spinach, and citrus vierge. I have found with fish dishes, fish is either incredible or fine. There was nothing wrong with this main, it was fine, it just didn't blow me away. The fish was cooked really nicely with crispy skin and veggies were wonderful. Maybe I was just too blown away with my starter.
B's gnudi, which is like a gnocci/dumpling hybrid, arrives with forest mushroom, blistered tomato, steamed greens, truffled cream, and THIS was a great dish, everything that was served added a really desirable element to the dish and it was lovely to try different things together.
With our mains we order a side of patatas bravas which are served with tomato salsa, pepper dressing and the beautiful pimenton aioli again. These were so addictive. B and I say we'd both me happy with a table or these, croquettes and pork bellies!
|I had to steal this pic from Cutty Sark's website as I didn't get a snap, and they deserve to be seen by all!|
Throughout the evening the hostess and waitress are really lovely and easy to get along with, attentive but never in-our-faces.
We had decided earlier in the evening that we'd like dessert, hoping we'd have room, and fortunately, we did.
I have the Kaffir Lime Pannacotta with pineapple salsa, ginger crisp and coconut ice cream, B goes for the Chocolate Hazelnut Brownie which comes with vanilla ice cream, rhubarb and mixed berries, and chocolate sauce. The desserts were outstanding, up there with the incredible starters. My pannacotta is light, refreshing and a beautiful creamy consistency and nice lime tang. The coconut ice cream is divine and everything on the plate worked perfectly.
B's brownies were rich and delicious, his ice cream also was really really good.
I really really enjoyed this restaurant. The food was fine dining in an unpretentious but beautiful setting. Lovely staff and beautiful menu and outlook. Really cannot recommend enough and I look forward to returning.