The restaurant has been designed for a sophisticated crowd who indulge in lively drinking and feasting.
Having been given the opportunity to indulge in a three course meal, it was obvious that the menu boasts of appetising and delicious options which are the gambler's equivalent of a sure bet.
Starting off with the Chargrilled Turkish bread with romesco & cauliflower brandade, our tastebuds were set for an overwhelming and understated rollercoaster. The bread was grilled to perfection, which provided the perfect base for the moderate yet faint flavour of the cauliflower brandade, but was complimented by the mysterious wow-essence of romesco.
In my opinion, every good meal is accompanied by the perfect glass of wine and on this occasion, Eidosela Albarino, Rias Baixas Spain's white wine was faultless.
Our main was served boasting with rich flavours and char grilled perfection.
Indulging in the 180g eye fillet with potato, jamon serrano and rosemary gratin, it was divine, and I quote, "floating in and out of consciousness."
The Jamon Serrano and Rosemary Gratin was an absurdly unusual flavour. With the appearance of a somewhat potato bake, my expectations where a little safe, but the taste was a mixture of creamy and explosive delights.
The steak was charred on the exterior but was tender inside oozing with a richness.
As an extra side dish we chose beer battered fries and aioli. Having simple expectations I was pleasantly surprised as the chips had a crispy crunch sprinkled with what tasted like miraculous seasoning.
With only three options on the desert menu it is clear that Tapas and Steak are the main focus and from experience, the desert was not the restaurant's strength. The deserts were unfamiliar but offer a point difference for the adventurous sweet tooth.
Head Chef Chris Anderson, leads the brigade, creating rustic plates, much of it designed to share, with smoking and charring stealing the show.
With many more dishes on the menu to allure one's tastebuds and the option of late night dining, this is a winning restaurant and the new hot spot for Brisbane.