Blackbird Restaurant & Bar – Brisbane

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Location

Again I find myself at Eagle Street Pier for another amazing dinner. I am here to meet a dear friend who moved from Sydney to the sunshine state this year. She is an uber fashionista and wanderluster who really deserves her own fashion blog like Tuula Vintage.

We meet at Eagle Street Pier and work our way through the maze of restaurants before finding the Blackbird Restaurant, a lovely spot for relaxing dinner.

The view of the Brisbane River is beautiful from Eagle Street Pier (I took the photo the night before)!

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Wine

When it comes to selecting a wine, my WA heritage plays a role in selecting this gem.

Cullen, Cabernet Sauvignon Merlot, Margaret River (2013)

This wine is all about the blackcurrants. The strong aromas of cassis liqueur, light herbs and fresh minerals dominate on the nose. On the palate the wine has the most sensuous lush flavours of blackcurrants which are supported by wonderful fine tannins and a lovely long finish with a gentle spice aftertaste.

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Entree

My dining companion opts for the following dish…

Pressed and Caramelised Figs with Baby Mozzarella, Almonds, Truffles and Honey

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I choose the following dish to kick-off my night

Northern River Veal Carpaccio and Wagyu Bresaola, Celeriac Salad and Mustard Fruity Dressing

The buttery flavours of the wagyu are in contrast to the richer and more delicate flavours of the veal. The crunch of the salad adds a nice textured contrast to softness of the bresola and carpaccio. The mustard fruit dressing introduces wonderful ripe fruit flavours with a drawback tang to balance the strength of the wagyu and the veal. It is a wonderful entrée indeed.

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Main

My dining companion opts for the following dish. I get nothing but amazing feedback from her on this dish, so it is on my list for next time when I am here. How wonderful do those zucchini flowers look.

Bean Sprout, Almond, Red Quinoa and Fregola Risotto with Zucchini Flowers and Fresh Herbs

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When I perused the menu, I couldn’t go past the Kangaroo for my main!

Pepperberry Crusted Kangroo Fillet with Beetroot Tarte Tatin, Caramelised Cauliflower Puree and Riberries

The peppery spicy streak of the pepperberry is perfect for the gamey rich flavoursome Kangaroo fillet. The balance of the softness / mildness of the cauliflower puree with the sweetness of the riberries proves to be perfect for this dish. The beetroot tarte tatin is a wonderful “side” with the flaky pastry and the sweet juiciness of the beetroot being a wonderful dish on its own. The flakey pastry does well to mop-up the Kangaroo jus while the fruit intensity of the beetroot complements the strength of the Kangaroo flavour quite nicely. A truly wonderful and well executed dish.

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Dessert

I go for the very rich Chocolate Pave…

Chocolate pavè with poached pear, dates and almond milk ice cream

The rich, chocolately sensation of the pave cannot be described. This dish gives a tingly feeling to each one of your senses as the rich chocolate enters your bloodstream. The creamy pave surface has a wonderful crumbly base to mix it up from a texture perspective. The sweet stickiness of the dates adds to the sweet sensation of the dish while the milder ice-cream acts as a beautiful balancing touch to the richness of the pave. The poached pear has a sweet grainy texture to the dish which is dominated by the chocolately strength and flavour of the pave.

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I do suffer some serious food envy from the dish below, which is my dinning companion’s dessert. She chose very well and how cool are those mini doughnuts!

Vanilla crème brûlèe with red grape sorbet and spiced doughnuts

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The conversation continues to flow and it’s oh so wonderful to catch-up on old times. Eventually (and unfortunately) all good things must to come to end and we finish our desserts and leave the restaurant. We wave farewell at the pier and I head back to my hotel.

Overall the dinner was amazing with a great wine, dishes which benefit from a simplicity which allows the amazing produce to shine. Good aesthetics and subtle textures contrasts which allows the dishes to achieve a broad sensory experience. I loved it.

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