Dinner at Public
Last week I had the great privilege to devour the new menu at one of Brisbane’s premium restaurants, Public. The menu here is anything but ordinary, and there was one dish on the menu that pique my interest incredibly, the beef ribs.
Next stop… the dining room
Menu:
The private dining space in Public
Entrees:
Maple Carrot, Pistachio Dukkah, Labna
King Fish, Squid Ink, Chervil
Mushroom, Macadamia, Mountain Pepper
Wagyu Tataki, Ponzu, Wakame
Scallop, Pork Belly, Fennel
Scallops are always my go to when I see it on a menu.
However…. these carrots were a winner in my books.
Mains:
Pork Jowl, Mustard, Mushroom
Koji Steak, Smoked Potato, Marrow
Salmon, Sauce Vierge, Herb
Duck Assiette, Parfait, Hazelnut
French Fries, Charcoal Aioli
Where to begin.
I could write a story about the journey all these mains took me. But I’ll focus on Pork Jowl, and that impressive Koji Steak.
The Pork Jowl, the skin surprised all of us. It was insanely crispy, and encased the juicy, tender meat. Topped with puffed pork, and served with fresh mushrooms was a nice touch. They did not last long after the photos were taken 😋.
The Koji Steak … Caramelised, slightly miso sweetness in taste. It's very similar to a dry aged steak, and still tender & delicious. The shavings consists of Bone Marrow that has been salt cured and rolled in ash.
It's a unique experience and the watching the shavings fall onto the amazing steak is a pleasure in its own 😍
Charcoal Beef, Buttermilk BBQ
Aged with Grasshopper garum, koji and a long slow Sous vide... What it produces is this sensational experience that is hard to replicate. This meat is moist, tender, and packed inside to out with incredible flavor.
Yes grasshopper, no, it's not a weird scary taste. Just try it. You will just taste the tender meaty goodness, at a price that is insanely affordable.
Dessert:
Pistachio Semifreddo, Biscotti, Cherry
Marquise Chocolate, Hazelnut, Ice-cream
Raindrop, Watermelon, Raspberry
Cheese, Fig Walnut Paste, Truffle Honey
I was very impressed by the Raindrop, it took me by surprise just how much flavor was in it. But favorite… would have to be the traditional Marquise Chocolate. The plating.. the flavor.. just everything was spot on, and I really enjoyed it.
Conclusion:
Food:
Incredible, the experience was unique, and the flavor was full on.
The Ribs… really took my breath away. That was crazy, and made me really wish I didn’t have to share it. Next time, I really need to try the Redclaw… I hear nothing but great things about that dish.
The Rest:
All wooden, and vintage look. Relaxed, moody, and an incredible place to lose track of time in. The staff are well knowledgeable and the menu never ceases to amaze with every change.
Head Chef Daniel Jones