Fish Lane Bistro’s new Spring 2015 menu

Disclaimer: The following post is a review of our complimentary dining experience as invited guests of Fish Lane Bistro and Liquidity MarketingI am not financially compensated for this post. My opinions are my own. 

Spring has sprung and here in Brisbane, it means three things:

  1. The Brisbane Festival 
  2. Riverfire
  3. New spring menus!

Spring menus are some of my favourite. As farms and markets flood with fresh tender spring produce, dishes on tables migrate from the hearty tummy warmers of winter to the glorious promise of warmer weather and the extra special treats only the spring season can bring.

Fish Lane Bistro is one of the many Brisbane restaurants warming up to the season with a new menu to entice those looking for a great meal in South Brisbane.

Fish Lane Bistro 2015 Spring MenuAn easy walk from The Queensland Museum and the Queensland Performing Arts Centre, Fish Lane Bistro is part of the Fox Hotel and located at the cross roads between Hope Street and Fish Lane. If you’re looking to stay away from the beer sipping and sports television screens in the Fox, Fish Lane Bistro offers a quieter dining experience with great service (we watched how other tables were being served as well) and would be perfect for a casual date night.

What does Fish Lane Bistro have to offer this spring? The new menu has:

  • four starter options, which include herb crumbed olives stuffed with organic feta (AUD$9) and mushroom and parmesan boules (AUD$12)
  • five entrées, such as duck liver parfait, apple chutney and sourdough (AUD$14) and sticky pulled pork shoulder, fresh leaves to wrap and tomatillo (AUD$16)
  • eight mains, one of which is their increasingly Instagram worthy lamb shank pie, pomme purée and buttered peas (AUD$28) and sautéed potato and parmesan gnocchi, exotic mushrooms and truffle oil (AUD$26) and two specials (price dependent on the market)
  • four familiar side and salad options – think duck fat chips (AUD$8) and buttery mashed potato (AUD$8)
  • three desserts and two liquid desserts – more on those later!

So what did we have?

Fish Lane Bistro 2015 Spring Menu: Blue cheese soufflé, walnut and fig $16 (V)

Blue cheese soufflé, walnut and fig $16 (V)

Fish Lane Bistro 2015 Spring Menu: Scallops, chorizo, peas, horseradish and chervil $18 (GF)

Scallops, chorizo, peas, horseradish and chervil $18 (GF)

Fish Lane Bistro 2015 Spring Menu

Don’t be put off the blue cheese soufflé, even if you have a delicate palate! Being a HUGE stinky blue cheese fan, I was disappointed that characteristic muskiness wasn’t stronger, but for the SO who is not a fan, this entrée was perfect. Served with a halved fig so caramelised, my spoon delivered a satisfying crack on the delicate crust – a sweet little mate to its savoury pillow of a partner. The blue cheese soufflé was also a generous portion, so if you’re planning to go the full three courses, think about sharing this one!

On the other hand, the scallops should be had all to oneself. For AUD$18, you get four beautifully seared sweet scallops, each perched on its own pedestal of spicy chorizo. I would have thought the chorizo would overpower the delicate scallops, but they certainly held their own and the SO savoured every bite.

Squid ink linguini, fresh crab, spinach and bottarga $28

Squid ink linguini, fresh crab, spinach and bottarga $28

Fish Lane Bistro 2015 Spring Menu: Crispy skinned twice cooked duck, steamed Asian greens and orange caramel $30 (GF)

Crispy skinned twice cooked duck, steamed Asian greens and orange caramel $30 (GF)

Fish Lane Bistro 2015 Spring Menu

Squid ink pasta might not be an especially prudent dining choice if you’re on a date (particularly if the squid ink is in the sauce), but I doubt anyone would initiate a divorce on the grounds of black teeth, so I opted for the squid ink linguini as my main. The silky linguini is made fresh onsite and – luckily for the SO – does not blacken one’s teeth or tongue. It’s cooked with fresh local sand crab sourced from the bay, bottarga, spinach and a smidgeon of chilli. The chilli was impotent, so don’t worry about having to order glasses of milk.

The crispy skinned twice cooked duck is apparently the only dish from the last season that was so popular, it’s been put into this year’s spring menu. The succulent bird was served very simply with a whole bak choy (halved and steamed). It didn’t need anything else – being twice cooked, it wasn’t overly oily and was perfectly cooked. There’s nothing outlandish in being sweetened by orange caramel – duck l’orange is afterall a classic French dish.

Whatever your dining choices, save room for dessert!

Fish Lane Bistro 2015 Spring Menu: Apple tarte tatin, vanilla ice-cream and fairy floss $12

Apple tarte tatin, vanilla ice-cream and fairy floss $12

Fish Lane Bistro 2015 Spring Menu: Chocolate fondant, butterscotch vanilla ice-cream and honeycomb $12 (GF)

Chocolate fondant, butterscotch vanilla ice-cream and honeycomb $12 (GF)

Fish Lane Bistro might only have three dessert options (five if you count the liquid desserts frangelico affogato and espresso martini), but you might want them all.

Fish Lane Bistro‘s apple tarte tatin couldn’t be made any better! This dessert classic of super caramelised (yet googey on the inside) Granny Smith apple slices fanned over house made flakey pastry, was served with vanilla ice-cream and crowned with fairy floss. Just the smell of warm amber sugars as the plate hit the table was enough to make anyone weak in the knees!

However, if you’re a chocolate fanatic, just indulge yourself in their chocolate fondant. It was rich, smooth, decadently oozey and warm – perfect with the honeycomb crumb and cold butterscotch vanilla ice-cream. Just look at them piped into their moulds for baking!

 

Great for: Casual date night
Definitely order: Apple tart tartin

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Disclaimer: The following post is a review of our complimentary dining experience as invited guests of Fish Lane Bistro and Liquidity MarketingI am not financially compensated for this post. My opinions are my own.