There are a lot of buzz words that can get thrown around when a place like this opens: "modern cuisine", "free-range" and "organic" just to name a few. But what sets Medusa apart is that these terms are more than just pandering to the masses of the fashionable zeitgeist. There is a philosophy and an ethos behind the cooking here.
That being said, if the food doesn't cut it then all the noble principles in the world won't save you. Thankfully Medusa doesn't fall into this category. Bardon's latest eatery is a fine diner in every sense of the word, led from the front by an impressive carte.
There are modernist techniques on show, from a side of Cape Grim tenderloin cooked sous vide to the sea urchin foam topping a refined dish of yellowtail kingfish, but they are employed with restraint and never detract from the sublime produce being used in the kitchen here.
It comes as little surprise to find that head chef and owner Minh Le has held his own in some of Brisbane's best restaurants. Medusa Dining may be his first time helming his own kitchen but it's a strong first showing and definitely a welcome addition to the Bardon dining scene.
Nick Eggert
Open
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Breakfast
Lunch
O
O
O
O
Dinner
O
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O
O
Late
Wed-Sat noon-3pm Tue-Thu 6pm-9pm Fri-Sat 6pm-late
Modern Australian and Organic
Entree: $16-$19
Mains: $36-$39
Dessert: $14
Payment accepted: MasterCard, Visa and American Express
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