Thomson’s Reserve Restaurant | 73 Wickham Terrace, SPRING HILL QLD 4000
Thomson’s Reserve Restaurant was one of the deciding factors when we picked The New Inchcolm Hotel & Suites as our recent staycation destination. Located on the ground floor of the hotel, the ambience at this one chef hatted restaurant is sophisticated but very imitate. The restaurant didn’t have a high chair for us, but they kindly reserved a corner table which had seats along the textured brick wall.
Our waiter placed our drinks on the white linen tablecloth just when we were ready to order. Truth be told, I had looked at the menu a few times while I was at home planning our staycation. I tend to do that a lot, planning what I want to eat in advance… We were offered some complimentary rye and stout sourdough with cultured butter while we waited for our entrées - spanner crab, brown butter, Jerusalem artichoke, sorrel, macadamia ($24), and sashimi of yellowfin tuna, radishes, unagi, qukes, dashi cream, shiso ($23). Both were delicious but the spanner crab was a knockout dish. Equally impressive were our mains - confit pig jowl, chestnut and parsnip, black pudding, pedro ximenez, apple, pecan crumble ($34), and seared kingfish loin, sea scallop, kale, buttermilk, pickled and charred cucumber ($36). The confit pig jowl was extremely tender and juicy, each bite was luscious goodness that you just couldn’t get enough of. We also ordered a side of truffled potato mousseline ($10) which was as smooth as velvet and the rich smell and taste of truffle was so intoxicating, I could have just sat there and eaten it all night. To finish our meal, we decided to order the mandarin, polenta cake, blueberry ice cream, lavender snow ($17) and milk chocolate cremeux, salted caramel, dark chocolate mousse, malt ice cream ($19). The lavender snow was created in front of us which added a little theatre to the whole dining experience.
Thomson's Reserve Restaurant is a little gem that you don't want to miss out.
Total Bunnie Dollars Spent: $181
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