Theatre Restaurant: Italian Style

After a massive inaugural year in 2014, Brisbane Times Good Food Month is in full swing again. There are more than 200 delicious events scheduled for Brisbane food lovers until August 9.

ThisMagnificentLife savoured the distinctly stylish Lyrebird Restaurant at Brisbane’s QPAC. The brief for Lyrebird like all restaurants in the world’s theatrical centres is a little unusual; it’s rarely about leisurely dinners or interludes; more about being finished before the first bell.

As part of Good Food Month Lyrebird’s chefs have designed a special menu for four nights only (July 15-18) to celebrate I Musici’s ‘An Italian Odyssey’ season at QPAC. Starting at $55 for two courses including a glass of Italian wine, this is a little ‘la dolce vita’ in Brisbane.

Tuna

The four-course ‘Four Seasons of Italy’ begins with a bellissimo trio of tuna: a disc with dippedin roughly chopped onion, celery and topped with a lightly poached quail egg. Two slices with black and white sesame seeds and a seaweed garnish as well as a generous slice adorned with a single white anchovy.

Gentle strumming of a classical guitar provided the ideal soundtrack. A member of the kitchen staff then serenaded guests with an impressive sprinkling of Italian opera. There was nearly more theatre in the restaurant than on one of the many QPAC stages.

You can continue or start with course 2 – a curtain-raiser of dark, little nuggets of rabbity goodness anointing silky strips of glistening just al dente papardelle. This Pappardelle al ragù di conglio is pasta perfection. A bright Alisia Pinot Grigio I.G.T. was the perfect accompaniment.

This Magnificent Life pappardelle al ragu di coniglio
Pappardelle al ragu di coniglio – cooked to perfection

The choices for main are a Pesce Spada alla Siciliana (swordfish) or Saltimbocca alla Romano but not as you know it. Autumn vegetables of carrot, pearl onion and beetroot sit atop a fondant of potato for both options. The Saltimbocca is the star of the show: rare veal wrapped in prosciutto with a pour of delicious, glistening jus.

Veal 2

To finish, a Semifreddo al torroncino sauced with chocolate. The semi-frozen nougat dessert was coated with a layer of chocolate with raspberry garnish and a sprinkle of hazelnut. This considerable finisher will make the chocoholics squeal with delight.

One of the very best things about Brisbane Times Good food Month is the opportunity to sample some of the many food offerings we now have in the river city. The Night Noodle Markets start on July 22 and the finest restaurants show-off in this year’s Hats Off Dinner program. www.goodfoodmonth.com

 

 

 

 

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Liz Bond

Liz Bond comes from a PR background and loves fine wine, great food and rewarding travel - all the magnificent things in life. She prides herself in an innate ability to meet famous celebrities at baggage carousels.

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