New Spring Menus We Are Loving

By AJ James
23rd Oct 2013

Dining in Brisbane in spring is such a pleasant thing. The sun is out, it's not too hot (well, generally speaking) there's a change in available produce and thereby a change in our restaurant's menus. Ergo, it's time to get out and tasting, Brisbane! We've scoured the scene to bring you our picks of the spring menus to savour.

Watt Restaurant + Bar

Designed for those hotter nights, and balmy days down by the river. Expect a deconstructed prawn cocktail in the form of an ocean king prawn, gem lettuce, grapefruit and chervil salad as a share plate, or a pot of mussels in a thai style coconut, lemongrass and coriander broth if sitting down to a main.

Spring menus brisbane


Claret House

Vodka is great for drinking. It's equally good for curing fish, making their share plate of vanilla vodka cured salmon, cucumber, dill, capers and confit golden shallot dressing our pick. Best served with a glass or two of dry riesling. Or a vodka. It's spring. afterall. It's time to celebrate. (We're also mad about their desserts.) And all of it can be gluten free! 

The Crosstown Eating House

They've got some stellar new additions happening from the lunchtime quinoa patties with green beans, Dutch carrots, fetta and mint, to the five-spice calamari that's just made to share over drinks at night. You'll have a spring in your step post eating here that's for sure.

Spring menus brisbane


Big menu changes have happened, and 18 new dishes added to their all-day menu. And when dinner service calls, they've taken the 'spring chicken' expression quite literally with a tea-smoked spring chicken dish featuring a chorizo sausage stuffing, white bean pesto, tomato essence and little basil oil. We're also going ga-ga for the steak. Heaven. 


Pan-fried harissa prawns with a cooling cucumber salsa sounds mighty fine with a weekend G and T, does it not? They've also replaced the beef ribs with a lighter style roast duck, served atop pumpkin and spring onion.


They're all about the seasons and given the menu a great injection. The aptly named spring vegetable risotto with lime crème fraiche and reggiano gets the tick, so too the seared scallop, prawn and tomato broth with asparagus, mojama and tarragon. 

Image Credit: Daniel Maddock

Get our top stories direct to your inbox.

Get our top stories direct to your inbox.

You May Also Like