The Buffalo Club - Brisbane
Wow - It is great when a restaurant way exceeds your expectations. The Buffalo Club in Brisbane has been on my wanting to visit list for a long time but when I finally booked to dine there - I read that chef Ryan Squires the man behind it had left and I was disappointed. Ashly Hicks - Ryans sous chef has now taken over the kitchen. However, after the very first course - we were impressed. This is looking good!!! Each course just kept getting better. There were foams and powders and deconstructed ingredients and frozen elements all in one dish. The colours were amazing, variations of textures, mix of flavours and creative plates in which they were served in, made the whole experience fantastic. Totally recommend it and cant wait to go back….
Cauliflower soup in a jar with snapper and cauliflower chips in a test tube
Truffle, chervil, potato, quail egg and borlotti beans.
Glasshouse snails with parsley and garlic. Even the glass plate was warmed. Nice touch.
Southern bluefin with soy, horseradish, ginger and yuzu
Scallop with beetroot and mandarin
Foie Gras with caramelized pineapple, coconut and pain d'epices
Fresh cuttlefish of the day catch with Jerusalem artichoke, salsify and shitake mushrooms
Pork with heirloom carrot, orange and anice
Cheek with celeriac, fennel and onion
Frozen watermelon with gin and tonic
Goats curd with peppers, rice crisps and basil
Fourme d'ambert with apple, walnut and celery
Blood orange, chocolate mousse, coffee jelly ribbon, vanilla
Raspberry candy floss, strawberry and coconut float, lollipop with ginger powder
