Flaming Olive | 100 McLachlan Street, FORTITUDE VALLEY QLD 4006
Be
warned. This post contains explicit foodporn.
Thursday
night. My Man and I were all dressed up and we had our arm candy, aka
Minibun George looking very sleek. We were ready to rock the house at
Flaming Olive. Or should I say that Flaming Olive was ready to rock
our taste buds and take us on an unforgettable gastronomical joyride?
I
was going to write a few sentences on the décor of the restaurant,
but given that the focus of this post is on my foodgasm experience at
Flaming Olive, I thought it'd be appropriate for me to stay on track.
Our
waiter had a grin on his face when he walked over with our dinner as
if he had some sort of premonition of how much we are going to like
the food. And he was right, we loved it. We were quick to fire off
our orders and before you know it, ours orders of Milly
hill slow cooked lamb shoulder, celeriac remoulade, chimicurri, lemon
cheek ($32) and fragrant
duck breast, aromatic quince, almond, duck parfait, tendrils, jus
gras ($34) with a side of
truffle fries, truffle infused salt, gooey egg
($10) were on the table. The second the food landed at our table I
could tell that a lot of care and detail had gone into the various
elements on the dishes. The duck was perfectly sliced with the
rendered fat perfectly crispy and yet juicy all at once. While the
duck was well seasoned and tasty in itself the duck parfait when
combined with the breast lifted the dish to another level. The lamb
was a slightly more rustic meal but still ever so elegantly
presented. The meat was tender and its rich flavour was balanced
with the crisp and textural flavour of the celeriac remoulade. While
both dishes truly were complete in themselves, we all know that
everything is better with truffle, so our side of truffle shoestring
fries when dipped in a gooey egg made us both simultaneously sigh in
satisfaction.
At
our waiter's recommendation we powered straight into our desserts off
the restaurant’s new summer dessert menu. Both dishes truly were
works of art. The Cassis Golden Orb ($17)
stood proudly in the centre of its plate and as its perfectly
cylindrical, glossy chocolate exterior melted under the warmth of the
hot chocolate fondue being poured over it by the waiter, my eyes were
immediately drawn to the crème de cassis ice cream inside. When I
scooped up the various elements into a spoon then quickly into my
mouth I have to say my heart skipped a beat and I was instantly in
love. Similarly the Broken Coconut ($15)
looked as pretty as I imagined it and the various layers of toasted
coconut husk, young coconut water, tropical fruit
and frozen coconut
were testament to the chef's creativity and passion for food. My
favourite part of eating this dish was cracking the coconut crusted
chocolate casing and indiscriminately shovelling as much of it in my
mouth as I could (or could not) fit.
Flaming
Olive is definitely the place to be if you want to be wowed by quality
food in a quiet setting. Leave room (or make some) for dessert as
this place is currently serving some of the most creative in
Brisbane!
Total
bunnie dollars spent: $116.50
0 comments:
Post a Comment