I absolutely hate dining out when I’m sick. But since we had already made a booking for Urbane two weeks in advance, I had to go, even it if meant I wouldn’t be able to properly taste some of the food. I read that Urbane had recently received 2 Stars in The Courier-Mail 2011 Food + Wine Guide, Queensland. Having also read other foodies’ reviews of this restaurant, I went in with pretty high expectations – almost as high as what I had for Shannon Bennett’s Vue De Monde in Melbourne.
We had the degustation menu and it was a real shame that I had to eat with a half blocked nose. But from what I managed to taste, it was rather enjoyable. I must say though, from all the fine dining restaurants I have eaten at so far, the dishes at Urbane are one of the prettiest and more comparable to Vue De Monde (in terms of presentation and food quality) than most other restaurants I have been to.
The ambience at the restaurant was also really nice, along with extremely attentive staff and a knowledgeable sommelier. I would really like to visit Urbane again for a special occasion when I’m actually feeling well; so that I can truly appreciate each and every one of the dishes on the degustation menu (maybe when they have a new menu, perhaps? Haha!). But for now, let me allow the photos to do the talking.
Chevre de Poitou, baby beets and fossilised pear, onion petals, salad leaves, honey vinaigrette
Hiramasa kingfish, grape juice and pickled onion, Apple gel, strawberry aioli and potato crisps (Very fresh kingfish; plump and firm texture)
Coral trout, squid ink and samphire, scallop paper, fennel and peach (I was amazed by the scallop paper! So creative and flavoursome)
Foie gras, almond milk curd and jasmine, gingerbread and honey glazed figs (My favourite dish of the night!)
Crisp pork belly and tail with black bean, pineapple and clove, mustard green and daikon (Very Asian inspired)
Wagyu rib fillet, black cardamom and garlic, nettle and onion, barley and shoots (That splash of black on the side is the black cardamom garlic which is supposed to be eaten with the rib fillet!)
Goats cheese mousse and frozen powder, herb sorbet, Green fruit, basil and celery (Goats cheese mousse had such a strong, but pleasant flavour)
Licorice ice cream and foam, olive oil sponge, Sarsaparilla granita and fresh pear (Loved all the elements in this dessert!)
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