For a seasonal menu served at the base of a Fish Lane apartment building.
Contemporary$$
Ben McShane and Matt Kuhnemann’s 60-seat take on Clarence in Fish Lane, in a ground floor tenancy of the Cremorne apartment building, is a fetching, Alkot Studio-designed eatery, decked out in ribbed timber, globe pendents, green and white tiled walls, and green upholstered banquettes and seating.
It’s a major upgrade on the original Clarence in the old Shop Row building on Stanley Street in Woolloongabba. Longtime fans of the restaurant can expect a little more permanence on the restaurant’s menu, although it will still evolve by the seasons.
Expect dishes such as Nashville-seasoned tropical rock lobster with pickles and white bread, Jerusalem artichokes with a sunflower miso cream and yuzu, gnocchi served with caviar and a dashi cream, wild caught barramundi with dill-pickle butter and carrots, and dry-aged duck with witlof and a cumquat yuzu kosho. Wines are still all Australian, with a list that now runs close to 100 bottles.
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Matt Shea is Food and Culture Editor at Brisbane Times. He is a former editor and editor-at-large at Broadsheet Brisbane, and has written for Escape, Qantas Magazine, the Guardian, Jetstar Magazine and SilverKris, among many others.From our partners
Disclaimer : This story is auto aggregated by a computer programme and has not been created or edited by DOWNTHENEWS. Publisher: www.smh.com.au
