Celebrity chef, author, TV personality and now head chef at Brisbane's hottest new restaurant, Ben O'Donoghue brings his take on iconic Australian seafood to the heart of Brisbane's South Bank.
The large alfresco areas at the South Bank Surf Club definitely go a long way towards achieving O'Donoghue's goal: to bring the flavour and ambience of the coast to Brissie's CBD. The rest is taken care of by the food.
The menu is a testament to the diversity of Australian seafood when placed in the right hands. The options of marine fare range from the classic beer-battered fish and chips (in this case the highly-underrated mulloway) to haute cuisine hiramasa kingfish sashimi or a spice-encrusted reef fish with tomato relish. Not simply content to have an oyster bar, O'Donoghue (Bender to fans of his show Surfing the Menu) instead has a full crustacean bar with prawns, seafood platters and the requisite freshly-shucked oysters served with a selection of different dressings.
Nick Eggert
Open
m
t
w
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f
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s
Breakfast
Lunch
O
O
O
O
O
O
O
Dinner
O
O
O
O
O
Late
Tue-Sat 12pm-late, Sun-Mon noon-4pm
Modern Australian and Seafood
Entree: $10.50-$17.50
Mains: $21.50-$34.50
Dessert: $12-$20
Payment accepted: MasterCard, Visa, Diners Club and American Express
Licensed with bar. Wine is available by the glass.
Children's menu
This venue accepts bookings. It is advisable to make a reservation ahead of time.
All reviews and ratings are the expressed opinions of our users, and in no way reflects the opinions of yourRestaurants, its staff and its affiliates.
Posted by:
ultradoink
|
11 July 2010, 10.42am
South Bank Surf Club bar/restaurant is great
What an unbelievable spot! Beautifully set with views of the city, river and beach - very surprised at how South Bank precinct has come along. Food was excellent and bar service very speedy. This venue is an open bar and eatery so all you do is suck up fresh air and sunshine. Can't wait for some spring dining down there. Oh and the oysters are freshly shucked Coffin Bay tasties, you can also get a hold of plenty of big share plates packed with fresh seafood and staples.
Food:
Visit: Sun 11 July 2010
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