The Inchcolm Bar has just launched its brand new Autumn/Winter menu, on 18 April. And if I had to boil it down it into one word? Savoury. Almost every menu item had that umami quality to it.
Starting off with the entrees, the Baked Brie with Truffled Honey is coupled with a few slices of toast. Soft, creamy, and sweetened with just the right amount of honey – this was a delight to eat. The truffle wasn’t strong, though. The other entrée was a Chicken Liver Parfait with Plum Brioche. The sourness of the plums paired well with the slightly bitter chicken pate and do not let the strong vocabulary put you off – the combination of those flavours was incredibly done.
There were two mains – the BBQ Spatchcock Peperonata with Chimichurri, Green Olives, & Almond, and the Pumpkin and Sage Ravioli. I enjoyed the Peperonata, which was huge. The Inchcolm’s portions are wonderful – but this dish really took the plate. The whole plate, in fact, because it was so large. But despite its formidable size, almost everyone who had this main ravished the whole thing and for good reason; the chicken was perfectly tender, the chimichurri top-notch, with almond emphasising the flavour of the chicken.
Dessert was divine. The Lemon Tart was absolutely amazing, and it was the highlight of the menu for me. Perfectly done, perfectly made, and overall, the perfect dessert. The sweetness of the tart blended in perfectly with the lemon, being neither too sweet nor sour. The filling was jelly-like and soft, and the crust was not too crumbly. Even now when I think of it, I’m smiling.
Overall, the menu was brilliant to me. I also really enjoyed the restaurant’s ambience – a mix of cool-classic furniture with grungey, retro decorations. It’s a good place for a nice dinner out with your partner, or for a celebration.
The Inchcolm Bar, The Inchcolm by Ovolo, 73 Wickham Terrace, Spring Hill. Monday to Thursday: 3-9pm Friday to Sunday: 12-9pm
Our readers also enjoyed our story about Brisbane CBD Sports Court