{"id":1323,"date":"2009-10-17T09:07:52","date_gmt":"2009-10-16T23:07:52","guid":{"rendered":"http:\/\/www.thefatwebsite.com\/?p=1323"},"modified":"2014-05-10T12:24:35","modified_gmt":"2014-05-10T02:24:35","slug":"buffalo-club","status":"publish","type":"post","link":"http:\/\/www.thefatwebsite.com\/?p=1323","title":{"rendered":"Buffalo Club"},"content":{"rendered":"

Jen and I finally had a chance to dine at Buffalo Club<\/em> last night.\u00a0 The venue has a bit of a reputation. Its head chef Ryan Squires was recently awarded Australia’s Best New Talent and his degustation had won a handful of local foodie awards so we were anxious to give it a try.\u00a0 We had booked about a month in advance and the big night had finally arrived.\u00a0 We went as a party of six.<\/p>\n

Located in the heart of the Valley, the doormen were very welcoming and ushered us to the Sky Bar for cocktails before our meal.\u00a0 The ambience and decor inside both Sky Bar and Buffalo Club was warm and inviting, and the service excellent.\u00a0 Whats strange is that this top-notch restaurant and bar is located right next to the Valley’s redlight district and across the road from the cop shop.\u00a0 A waitress remarked that the view gets ‘pretty interesting’ around 11 at night on a Friday.<\/p>\n

We did the 10 course degustation with matching wines (there is also a 15 course option).<\/p>\n

We had a pleasant surprise awaiting us:\u00a0 we were booked at the Chef’s table.\u00a0 This gave us the best seats in the house and an opportunity to see the meals being prepared right in front of us.\u00a0 Ryan Squires was also nice enough to come over and have a bit of a chat about our meals too.<\/p>\n

\"Cocktails

Cocktails @ Sky Bar – Dutch Spring Punch and Cuban Crush<\/p><\/div>\n

\"Gin

Gin Campari and lemon grass<\/p><\/div>\n

\"Deep

Deep fried manchego cheese in the style of a prawn cracker<\/p><\/div>\n

\"Hickory

Hickory smoked ice cream, wild rice, garlic, tomato, onion, shallots, basil and pollen<\/p><\/div>\n

\"Smoked

Smoked beef jerky, lime, chili, cilantro, onion, peppers, avocado<\/p><\/div>\n

\"Opah,

Opah, paw paw and soy<\/p><\/div>\n

\"Spanner

Spanner crab, olive, treviso, walnut, endives, beetroot, sunchoke, arugula<\/p><\/div>\n

\"Ocean

Ocean trout, nasturtium, smoked roe, fennel, kettle chips, onion and yoke<\/p><\/div>\n

\"Duck,

Duck, melon, candy cashews, aubergine, perilla leaf<\/p><\/div>\n

\"Calotte

Calotte of beef, black truffle, gnocci and artichoke<\/p><\/div>\n

\"Foam

Foam sorbet with hubba bubba sauce<\/p><\/div>\n

\"uche

Buche d’Affinios, strawberries and cream<\/p><\/div>\n

\"Buffalo

Buffalo yoghurt, date, citrus rind, banana, apricot, sour mayer, carrot, hazel and sesame<\/p><\/div>\n

\"Coconut,

Coconut, chocolate, salted caramel and custard<\/p><\/div>\n

\"Petit

Petit fours – 64% dark chocolate and campari sherbert<\/p><\/div>\n

\"Buffalo

Buffalo soldiers – Jill, Rich, myself, Jen, Cam and Rhea<\/p><\/div>\n

\"We

We could see the staff prep the courses from our table. In the background is head chef Ryan Squires who has worked at French Laundry and El Bulli.<\/p><\/div>\n

The degustation that night was exceptional.\u00a0 The meals were inventive, imaginatively presented and tasted incredible.\u00a0 Everyone had a different favourite course.\u00a0 For me, it was probably the calotte of beef.\u00a0 It was so succulent and tender, slightly crispy on the outside, juicy and full of flavour in the middle.\u00a0 There wasn’t a dud course on the menu.\u00a0 The waiters were very knowledgable about the courses and were happy to chat and answer any questions we had.<\/p>\n

This was easily the best dining experience I’ve had in Brisbane.<\/p>\n","protected":false},"excerpt":{"rendered":"

Jen and I finally had a chance to dine at Buffalo Club last night.\u00a0 The venue has a bit of a reputation. Its head chef Ryan Squires was recently awarded Australia’s Best New Talent and his degustation had won a handful of local foodie awards so we were anxious to give it a try.\u00a0 We …<\/p>\n","protected":false},"author":6,"featured_media":1329,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[106,15,415],"tags":[443,375],"class_list":["post-1323","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-australia","category-blog","category-food-and-drink","tag-buffalo-club","tag-degustation"],"_links":{"self":[{"href":"http:\/\/www.thefatwebsite.com\/index.php?rest_route=\/wp\/v2\/posts\/1323","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.thefatwebsite.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.thefatwebsite.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.thefatwebsite.com\/index.php?rest_route=\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"http:\/\/www.thefatwebsite.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1323"}],"version-history":[{"count":13,"href":"http:\/\/www.thefatwebsite.com\/index.php?rest_route=\/wp\/v2\/posts\/1323\/revisions"}],"predecessor-version":[{"id":14579,"href":"http:\/\/www.thefatwebsite.com\/index.php?rest_route=\/wp\/v2\/posts\/1323\/revisions\/14579"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.thefatwebsite.com\/index.php?rest_route=\/wp\/v2\/media\/1329"}],"wp:attachment":[{"href":"http:\/\/www.thefatwebsite.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1323"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.thefatwebsite.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1323"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.thefatwebsite.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1323"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}