Vintaged New Menu is Sure to Please The Palate
Gabbi Briner | On 10, Aug 2014
Following a recent sleek,Â modern makeoverÂ by renowned architectÂ Mark Landini,Â Vintaged is boastingÂ aÂ brand spanking new menu.
Executive Chef and Sous Chef Jeremy Clark and Dario Fiorino present a selection of Australia’s bestÂ aged meats, prepared alongside the finest of ingredients from around Australia.
The chefs have promised to showcaseÂ the hottest trends in steakhouse dining. Unsurprisingly, the menu delivers well more than a cut above the rest.
The new menu encompasses a wide selection of meaty favourites, such as a 400g nolan grain fed rib-eye and a 200g scotch filet among other steakhouse classics.
For those who are uninformed on Brisbane’s substantial steak scene, Vintaged is a longstanding heavyweight. It has scored awards across the board, with its most recent gong being the Chef’s Hat 2014/2015.
It fills a modern, sleek and fabulous space, with an open kitchen for patrons to gaze at the wondrous sight of the plating of their meal. It is a great place for special occasion dining, or for anytime you want a freakin’ good steak!
(Warning: The following content may warm your loins, have you drooling and may induce food envy.)
After sampling an arrayÂ of sumptuous appetizers, we knew we were in for a treat.
We hadÂ the marinated organic peppers salad bites, served with pecorino cheese and a sundried tomato pureÃ©.Â
Also featured were natural oysters from Coffin Bay and figs wrapped in jamon serrano (a sort of proscuitto) atop goats cheese, drizzled in balsamic.
After a tutorial from Sous Chef Dario Fiorino who showcasedÂ the delicious meats showcased in Vintaged’s dry-aged cabinet, all I could think about wasÂ tasting these succulent cuts.
To start, we had wagyu carpaccio, kurobuta pork belly and white scallop. IÂ have never experienced such a clean and delicious dish! The carpaccio was topped with sweet capers, cress and delicious shaved cheese. Along with the matched wine, this was my favourite of the starters.
The meaty mains really stole the show. The slow cooked lamb shoulder was moist, soft, and served with a cooling mint sauce. This was served alongside my winner – the bone in rib eye. The beef held a pink tone in the middle, and was served sans sauce. This accented the rich, thick flavour of the beef.Â
If wine is your thing, Vintaged is your perfect match. The expert staff will offer you a perfectly matched wine to your meal. And the result? Pretty damn nearÂ perfect!
For the herbivores, your choices are of limited scope, yet are marked at reasonable prices.
The budget conscious don’t have to forego a visit to Vintaged, with a $35 main-and-wine special.
Let’s just say that Vintaged gives the term ‘Steak Night’ new traction.
What Vintaged – Award Winning Bar and GrillÂ
Where The Hilton -Â Level Six, 190 Elizabeth Street,Â Brisbane, QLD, 4000
When Lunch: Mon-Fri 12-2pm, Dinner: Mon-Thur 6pm-10pm, Fri-Sat 5.30pm-10pm
ContactÂ PhoneÂ +617 3231 3265 or emailÂ firstname.lastname@example.org