Wednesday, 31 July 2013

Beautiful & Bountiful with Bistro One Eleven



On a night filled with anticipation, the corporate crew of Eagle Street ditched the suit jackets for Origin jerseys while we were salivating for Philip Johnson’s new menu at Bistro One Eleven

Warm lighting and soft, upbeat sounds filtered through this mellow, stylish space as carefully selected Waipara Hills Pinot Noir, Cuvee Marlborough Nautilus, and Seresin Sauvignon Blanc filled the glistening Laurent-Perrier glasses.

The faintly sizzling sounds of the food symphony composed by Executive Chef Mathias Andersson, stirs desire from the depths of a day’s hard work. The meals flow effortlessly from attentive waiter, Robert. Observe this silent waiter-ninja and multi-tasking master juggle plates, perform napkin origami, pour bubbles and help the ladies with their chairs, all completed with a smile on his face.
To start, try the San Daniel prosciutto topped with quail egg, green asparagus and fennel pollen.

If you think making things with friends is fun, share the duck liver parfait with pedro ximenez jelly, pickles and toasted ciabatta. The interesting and saporous combination of chistorra and salt crusted potatoes with saffron rouille is a flavoursome choice. However, the real favourites are the scotch eggs. They taste like comfort within a cocoon; a crunchy exterior and warm egg-cellent centre with a hint of chilli. 

For those who like spice in their life, the squid with spiced du puys lentils, cacciatore and crème friache is for you. The colourful, creamy, chunky, beady beetroot risotto with goats curd, caramelised pecans and watercress is your ticket to a texturally pleasing experience. Crustacean enthusiasts will enjoy grilled prawns in garlic butter with a side of haloumi and radicchio.




The dish of Grimaud duck breast with cavolo nero, chestnut puree and cumquat jus will have you thinking that every duck you’ve ever consumed before has been anorexic. The duck meat was surprisingly thick, tasting juicy and tender. Grilled quail, potato gnocchi with sautéed mushrooms and peas encompass everything within a Gnocchi-lover’s dreams, although the most refreshing and heavenly flavours exude from the 12 hour pork neck with soft polenta, liquorice, fennel, currants and pine nuts. Such a beautiful partnership of ingredients; a ceremony of flavour not to be missed.

If you would like something sweet to finish, you cannot leave without trying the pear tart tatin with ginger ice cream; that’s a house favourite. For a citrus twist, indulge in frozen lemon verbena mousse with crème fraiche cake, blueberry and thyme. Chocolate monsters will enjoy chocolate fondant with milk gelato and white chocolate caramel.














The State of Origin is not the only victory Queenslanders should be proud of.  
This Riverside boutique bistro will be ever blossoming. Yes indeed: tis a winner!



Bistro One Eleven 
111 Eagle St, Brisbane QLD 4000
p. 07 3220 2557
h. Mon – Fri 7–late, Sat 5.30-late      


Blog by Brisbane belly blogger.  Photos by the black collective 

Blog published on the Good Guide Magazine 

 Bistro One Eleven on Urbanspoon



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