Several hours before I jetted back home to Sydney on my last visit north of the border I thought it’d be nice to sit back somewhere in town and enjoy a lunch by the river. The sun was out, the temperature was perfect and South Bank Parklands looked like an easy location. Overlooking Brisbanes compact CBD and constructed sandy lagoon is Ben O’Donoghue’s restaurant South Bank Surf Club featuring a menu heavy on the seafood and affectionately cooked-up in ‘modern Bris-Vegas’ style. Bens words not mine.
The setting is very south-east Queensland with trailing and blooming bougainvillea, wide and airy veranda’s and lush swaying palm trees. Seafood and wine - yes that’s all that was needed, plus a few members of the family to enjoy the moment, of course.
A few cold bevvies kicked things off nicely as did an interesting take on steak tartare. Mod Bris-Vegas? Mexican? Not quite sure with this one as I’ve never really had guacamole and corn chips with tartare before but somehow it worked and the family even tucked in with gusto despite the fact they’d never previously eaten raw meat. There was meant to be habañero in there somewhere but it either missed the pass or patrons whinged too much and the quantity was reduced to nothingness.
Niece #1 struggled with her fish & chips and when I went in for a sample I understood where she was coming from. Yes the fish inside was perfectly flakey but the batter around it resembled a sponge soaked in oil; thick and undercooked in places and steaming with oil. I love a good batter but this one missed the mark. The salt & pepper calamari was perfect; tender and crispy in all the right places.
The sides on the menu consist of thick cut chips (on this visit they were more like shoestrings with a few thick ones stashed beneath), steamed broccolini, bbq corn, spinach & avocado salad and a spectacular caprese salad with glorious buffalo mozzarella and basil.
Nephew #1 and myself choose the spice encrusted Cone Bay barramundi and despite the hefty price-point with no more than a tablespoon of tomato relish and yoghurt as a side, it knocked all four of our socks off. Perfectly cooked fish and a crust worthy of applause.
I’m not sure about the ‘modern Bris-Vegas’ tag on the cuisine as I think gastro pub may be more apt. Fancy pub food in the sub-tropics.
{ 7 comments… read them below or add one }
Gosh that food looks spectacular! every dish is right up my ally. Would love to visit there next time I am in Bris-vegas
Anna@ The Littlest Anchovy recently posted..Sung Choi Bow
The fish and chips looks sublime. Good thing is it actually tasted just as good for that price.
Dumpling Girl recently posted..Chophouse, Sydney
I was lucky enough to do two weeks work experience with Ben in London 10yrs ago and he frankly blew my socks off. The best chef I’ve ever been lucky enough to work with (which admittedly is a short list!), an amazing palate and a good teacher.
I had brekkie at the South Bank Surf Club not long after they opened last year (which I think they’ve now stopped serving?) and thought the food was great. It’s a shame that you had a miss with the fish and chips, but it sounds like all the other dishes were done well in classic Ben style.
Not sure how much he is there? I think he might be one of the absent executive chef types these days?
Richard Elliot recently posted..North shore walk: Kirribilli to Nuetral Bay
So this surf club is not on the beach? I suppose the lovely river will have to do! It does seem very laid back and the food doesn’t look bad at all.
OohLookBel recently posted..Mushroom soup with a side of snails
Bel the closest thing Brisbane has to a beach is the man made one infront of the restaurant. Unless you can call the mudflats under the Story Bridge a beach
I’ve not been to Brisbane, yet. I sure hope to go one day… and when i do, i’ll know where to go in search for restaurants’ review!
maameemoomoo recently posted..Halia – Botanic Garden
Oh Im dying to try steak tartare! Better for me that theres no habañero lol it’d blow my head off!
Nic@diningwithastud recently posted..Brasserie Bread class: Artisan Baking – The Art of Sourdough