4 minutes ago
Free range pork belly cooked over wood fire with polenta, black Muscat grapes and cabbage from @citywinerybne 🍷🍴 After tasting the impressive canapés at the media launch on Tuesday, I was eager to return for lunch and the food did not disappoint! .
The menu is driven by wood fire, quality local produce, and house made elements (bread, pickles, condiments and the like). Even much of the butchery takes place onsite by Head Chef Travis Crane and his team - which means the cuts used are ever changing 🙌🏻 .
Lunch began with the smoked mussels (my photo is misleading as there were a number of mussels hiding under the wafers!) and smoked fish rillette, followed by pork belly and organic Mallow sheep with a side of grilled corn, and finished with the sweet potato dessert. .
I would’ve liked the corn to have had a stronger smoky flavour but otherwise every dish was on point! The highlight for me was the dessert because it was a punt that paid off 😅 Sweet and slightly salty with a divine burnt honey ice cream, it’s a must-order! (And since it would be impolite to dine in a winery without indulging in wine, I recommend a glass of the grenache rose and petit verdot 😉).
Special thanks to Arabella from City Winery for looking after us so well (and recommending the sweet potato!) and my friend @foodtreasurebox for shouting me a wonderful lunch 😁💕 at City Winery Brisbane