Lamberts Head Chef Marcus Turner’s passion for seafood and seasonal produce is hugely evident in the restaurant’s new and exiting autumn menu. The new menu at the Kangaroo Point restaurant features some beautiful new produce including Canadian scallops, world renowned for their quality and the rare and delicate Glacier 51 tooth fish, which is line caught 2.5 kilometres below sea level in Antarctica.
Western Australian seafood is the star of a new entrée titled Tastes of Shark Bay, which features a range of crustaceans such as razorback prawns, amu-ebi prawns and honey bugs, all sustainably caught. According to Turner, the new menu is not a typical autumn dining experience. “There is a heavy seafood focus, not the usual heavier meat menu for cooler months,” he said. “I have included beautiful seafood sourced exclusively from Western Australia and Lamberts is one of only a couple of Brisbane restaurants to feature the Glacier 51 tooth fish from Antarctica. I also expect the Canadian scallops to be popular as they are some of the largest and best quality in the world due to the freezing clear water in which they grow.”
Lamberts’ modern Australian cuisine features distinct European techniques and influences under classically-trained chef Turner, whose career highlights include meeting and cooking for Michael Roux Senior, receiving Chef Hats and a background at iconic Brisbane restaurants Era Bistro and Circa. “Because the focus at Lamberts is on such quality produce, we make absolutely everything else in house and from scratch, including all sauces, bread, pasta, pastry and ice cream,” says Turner. “This way we can be confident our diners will enjoy the premium experience we are proud to create for them. Diners are also increasingly expecting dietary requirements to be met, and our menu features vegetarian, vegan, dairy free and gluten free options.”
There are some features on the menu Marcus will not ever change, such as the house made seafood fettucini and the selection of grass fed beef, including Black Angus sirloin, eye fillet and scotch fillet sourced from Tasmania’s Cape Grim, Cape Byron at Byron Bay and New South Wales’ Riverina. Turner has also made dessert hard to resist, creating a toffee mousse inspired by the Australian favourite, the Golden Gaytime.
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