We had a really lovely meal tonight so I thought I have to give this place a plug. The restaurant is Cinco Bistro in Camp Hill, Brisbane. The food is best described as high-end contemporary Australian.
The menu changes regularly, so what's on the website may not represent what's going to be on offer that night, as was the case with us. This didn't bother us much though, as every dish on the menu sounded wonderful and we had a very hard time choosing what to eat.. For entree we had:
Pumpkin gnocchi with pork belly, seared squid in peanut milk - seems like an odd combo of flavours, but they worked together perfectly!
Crumbed chicken liver with beetroot relish - the liver was tender and nicely spiced, complemented by the relish.
Wild mushroom and foie gras tartlett, porcini veloute, port wine syrup - melt-in-your-mouth perfection!
Wagyu beef cheeks with parsnip puree - I've never cooked parsnip before, but I'm going to start now, I am sold based on the puree.
Spatchcock with lemon polenta, asparagus and salsa verde - perfectly balance of the saltiness of the spatchcock with the tanginess of the polenta and salsa.
Duck confit with braised red cabbage, roasted pear, rocket salad - I didn't try this one, but dad loved it.
The desserts all looked delectable, we chose the following:
Pistachio & olive oil cake, rhubarb sorbet, double cream - a light cake, and fruity sorbet
Steamed banana pudding, caramel sauce, nutmeg ice cream - who would've thought you could make ice cream out of nutmeg, but it was very yummy! The pudding was topped with pecan nuts and was beautiful!
We drank Kalleske Pirathon Shiraz 2008 - very yummy!
My only criticisms would be that the tea mum drank was a bag rather than loose leaf, and no vegetarian options. Still, the food was amazing, and great service, so: 9.5/10
I highly recommend that you get your bottoms on seats at this place for a special occasion.
I took a few snaps of the food, but they're are grainy and not sharp, so I apologize, and I'm only posting a couple. Seriously, you gotta go there yourselves!
The banana pudding: