The FAT Website est. 1999
Three years ago, Jen and I visited a small, suburban restaurant situated in an old Queenslander called Brent’s and had a night of amazing food and service. In the three years since then, the restaurant has been awarded a Chef’s Hat, been recognized in the Gourmet Traveller and has undergone a transformation into 85 Miskin St.
They recently announced they would be hosting a truffle degustation night which was the perfect excuse for Jen and I to make a long overdue return.
We weren’t disappointed. Once again, Brent and his team absolutely knocked it out of the park. Jen’s favourite course – the hen egg ravioli – had such an effect on her she asked for a copy of the recipe and wants to try and make it herself.
Prawn, Jamon & truffle croquettes, preserved lemon aioli
Champagne Tendil et Lombardi Blanc de Noir, Champagne, France
Sauteed sea scallop, boudin noir, asparagus, hollandaise foam & grated truffle
Gitton Père et Fils ‘Les Taureax 2010’, Coteaux de Giennois (Sauvignon Blanc), France
Hen egg ravioli, spinach & parmesan, truffle cream & turkey jus
Château du Lancyre ‘Veilles Vignes 2011’ (shiraz, grenache), Languedoc, France
Slow cooked fillet of beef, sarladaise potatoes, shaved truffle & fricassee of mushroom
Château Carbonneau ‘La Verriere 2010’ (merlot), Bordeaux, France
Bitter almond crunch, underwood honey pannacotta, truffle ice cream & truffle honey bomb
