The Balfour Kitchen, located at Spicers Balfour Hotel in Brisbane’s New Farm, has launched its new Vietnamese-inspired menu this month, with award winning Executive Chef Dan Jarrett at the helm of the revitalised restaurant offering. “The Balfour Kitchen is set in such a beautiful location, and the style of food we are offering on our new menu has been carefully curated to align with this environment – it is so unique to the area, and we are beyond excited to welcome people in for a meal,” Jarrett said.
Following his success with cross-border Asian dining at The Tamarind, Jarrett said there was a natural inclination to adapt The Balfour Kitchen’s menu when the opportunity presented itself. “There have been several discussions over the years about the opportunity of having a second Asian-style restaurant under the Spicers umbrella, but we didn’t want a carbon copy of The Tamarind,” he said. “The Balfour Kitchen offers a Vietnamese twist with a hint of French, and I’m confident it will be a hit with locals and visitors.”
Vietnamese flavours are found throughout the menu including Vietnamese beef tartare, fermented tofu and preserved Chinese olive, yolk, puffed rice paper. The French hint can be seen in dishes such as the Vietnamese coffee brulee, lotus tea meringue, fried cacao truffles with chilli chocolate. “We’ve put so much thought into each dish on the menu and have made a conscious effort to make use of lots of fresh vegetables and herbs.”
“The Balfour Kitchen is ideal for people living in the area wanting a mid-week meal, and for our in-house guests that have the luxury of enjoying a drink at our rooftop bar before going downstairs for an Asian-inspired dish,” Jarrett said.“It’s a simple formula… the food has to taste great, have a real wow factor and the service in which we pride ourselves on has to be genuine and real,” Spicers Retreats Managing Director David Assef said.
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