With a few days away in Brisbane for work, we had a couple extra hours up our sleeves and thought we would try and find something low key for a few drinks and nibbles before heading back to the hotel.
ATMOSPHERE & SERVICE
We arrived to the restaurant around 8pm and there were only a hand full of tables seated inside. Being a nice night, we decided to sit outside under the heater and enjoy fresh air. Both the indoor and outdoor spaces are quite large with ample seating on large rustic wooden tables, bar stools and a few beach seats.
Wood elements follow through the space from the dark wooden floors to the gorgeous bar, as well as rustic wooden chairs.
I found the service amazing from the moment we were seated. The waiter who looked after us put so much effort in helping us decide on what to order as well as gave some amazing recommendations on drinks that would pair nicely with our food.
The menu focuses on delicious craft beers and European eats. This was perfect as we were after something simple to share, whilst enjoying each others company (and of course some delicious drinks).
While we decided what to eat, MC ordered a tasting paddle, which he left up to the waiter to pick and I ordered a very delicious full bodied red.
After a quick look at the menu, the decision was quite easy when we saw a whole separate menu just for charcuterie. For the cured meats, we ordered:
Prosciutto Di Parma ITA – Produced in the fragrant Parma Hills and aged for 18 months with chestnuts to produce a sweet dry honey finish.
Salami De Jabali FRN – An Iberico style flavour wild boar salami. Sweet gamey flavours, enhanced with pimenton to produce a robust meaty texture.
Chorizo Semi Curado AUS – Spanish style semi-cured aged and fermented pork sausage with a subtle spicy finish.
Hot Cassalingo AUS – A larger rustic style spicy Italian pork salami with a red wine, paprika and subtle capsicum flavour.
Soppressa Tartufo Salami ITA – Infused with Italian black summer truffles delivering an earthy aroma to the natural pork and understated spice blend, it’s pure magic to the palate.
Bresaola AUS – Wood-fire smoked with juniper berries, thyme and laurel leaves to produce a salted and expertly spiced prime beef.
No cured meat board is complete without a few cheeses! So with our meats, we ordered:
Cave-aged Cheddar ENG 13.5 Benchmark cheddar produced in Somerset, a truly artisan cheese with a firm yet buttery texture and a complex herbaceous flavour. Aged for a minimum of two years in caves.
Gillot Brie FRN – Produced in the village of Saint Hilaire de Briouze from unpasteurised cow’s milk, the taste is clean with a soft and creamy finish.
Red Leicester ENG – Cloth-bound cheese that is matured for 6 months to produce a beautiful orange coloured cheese with a slightly sweet caramelised flavour.
With the board came pickled vegetables, Coopers beer bread (made in house), crostini, Arbequina olives and home-made chutney. I was definitely impressed with the spread we received.
This was the perfect night out to get away from work and spend some time with MC. I probably wouldn’t mind coming back here on our next trip to Brisbane to get our cured meat fix.