Friday, July 1, 2011
Tank Restaurant, Brisbane
We were given the menus, and then offered the most delicious bread ever - served warm, complete with butter pat. Mistake, but irrestible.
The menu was fabulous, with a definite leaning towards Japanese. The Executive Chef and co-owner is Alastair McLeod. We just had to try one of the entrees, the Sweetcorn & Shiitake Fritters, Almond Cream, Tomatoes, Toasted Sesame ($20). Amazing. The tomatoes were tiny and sweet, and the sesame was actually pressed into a square of Tofu. The fritters melted in your mouth, exquisite. Wish we hadn't decided to share! Too impatient for a photo, which is why it is half eaten! Could easily have licked the plate.
We both decided on the Pork Ramen ($31) - described as 'Free Range Pork slow cooked, egg and peas'. And the rest! The pork melted in your mouth, the soup was delicious also with fresh bamboo shoot, sliced shiitaki mushrooms, perfect noodles and two delicate pieces of seaweed on the side. We were offered some chilli oil to dress. Although the egg was perfectly cooked, I felt it was just too rich for the Ramen, and in fact stopped me enjoying the last of the 'soup'. My husband disagreed. Maybe it had something to do with the side of Beer Battered Chips & Mayonnaise ($7) - which were to die for.
By now we were stopped in our tracks. Just time for a Cappuccino. Because we had a meeting to go to, we only drank mineral water. The bill was $105.00 which we thought was very reasonable. Service was also good. Thoroughly recommended. So many more dishes I would like to try. Next time I'd love to try the slow cooked lamb shoulder.