Kirstie Clements goes Vintaged to uncover the Brisbane Taste

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Adding a fashion spin to a three-course menu which is predominately pink, it is fascinating and intriguing to see what Brisbane could look like on a plate.

Clements said, "I wanted the menu to be fresh, light, clean and uncomplicated."

Hilton Brisbane's Executive Chef Jeremy Clark said the creation of the meal was an unusual process but the final product was a representation of just how good food was in the city.

"The menu will be a true reflection of Brisbane cuisine, focusing heavily on local produce, using simple but meaningful cooking techniques to ensure the offering is bursting with flavour."

"Working with Kirstie really opened my eyes to the finer detail of design and the use of certain colours and how they impact on experience and tie in with taste," he said.

"The menu incorporates fresh, organic, and neat compilation of ingredients to create the perfect fashion inspired menu," Clements said.

Adding a social flair to the menu, an Instagram competition will run from March 3 to March 30, using the hashtag #thebrisbanetaste.

The competition will challenge people to snap and upload their personal interpretation of the Brisbane taste, incorporating an element of food.

Each week the best shot will win a high tea experience for two people valued at $110. The overall winner of the competition will win a Hilton Brisbane Bubbly nights' accommodation package, featuring an overnight hotel stay and a bottle Veuve Clicquot Vintage 2004 Champagne.

For full details of the competition visit Hilton Brisbane's Facebook page.

The menu:

Start: salmon sashimi, pink grapefruit, seaweed + ocean trout roe


Middle: rib eye of lamb, zucchini flower, green peas, polenta panisse, romessco + red vein sorrel


End: local organic berries, yoghurt sorbet + raspberry juice


Matched cocktail: Vintaged chambord kir royalechandon