{"id":5201,"date":"2011-06-12T11:10:55","date_gmt":"2011-06-12T01:10:55","guid":{"rendered":"http:\/\/www.thefatwebsite.com\/?p=5201"},"modified":"2014-05-10T12:16:06","modified_gmt":"2014-05-10T02:16:06","slug":"ortiga","status":"publish","type":"post","link":"http:\/\/www.thefatwebsite.com\/?p=5201","title":{"rendered":"Ortiga"},"content":{"rendered":"

\"\"<\/a><\/p>\n

In the 2011 edition of the Queensland Food and Wine Guide, <\/em>there was just a single restaurant given their coveted three star rating – Ortiga<\/em> in Fortitude Valley.\u00a0 Owned by Simon Hill, who ran the acclaimed Isis<\/em> restaurant for twelve years, Ortiga <\/em>is a Spanish restaurant that houses both a tapas bar on its ground floor as well as a more formal dining area on the floor below.\u00a0 From its forty page wine selection to its display of cured meats, including jamon that is valued at over $1,000 a kilo, this is a place that is serious about their enjoyment of good food and drink.\u00a0 The head chef Pablo Tordesillas honed his craft at Michelin star rated restaurants Fulham Road<\/em> in London and Jean Luc Figueras<\/em> in Barcelona.<\/p>\n

We were invited to Ortiga<\/em> by our good friends Rich and Jill who were celebrating Jill’s birthday.\u00a0 I loved the location of our table which was right next to the open kitchen.\u00a0 It meant we could witness the preperation of the food first hand and were teased before each course of tapas with the amazing aroma of what was to come.\u00a0 It was an incredible night of food and drink.<\/p>\n

\"\"<\/a>

Jen with the birthday girl Jill<\/p><\/div>\n

\"\"<\/a>

To start the evening, a pair of croquetas<\/p><\/div>\n

\"\"<\/a>

Coffin Bay oysters<\/p><\/div>\n

\"\"<\/a>

Jam\u00f3n Ib\u00e9rico de Bellota Puro<\/p><\/div>\n

\"\"<\/a>

Huevo, champi\u00f1ones y tomillo<\/p><\/div>\n

\"\"<\/a>

Pescado azul \u2018a la plancha\u2019 \u2013 grilled \u2018blue fish\u2019 with encurtidos; Pulpo a la Gallega – Galician braised octopus with potato and piment\u00f3n<\/p><\/div>\n

\"\"<\/a>

Ajo blanco with smoked eel and grapes<\/p><\/div>\n

\"\"<\/a>

Carrilleras de ternera al PX \u2013 beef cheeks braised in Pedro Xim\u00e9nez with seasonal baby root vegetables<\/p><\/div>\n

\"\"<\/a>

Duck, brussel sprouts, caramelized onion<\/p><\/div>\n

\"\"<\/a>

Cochinillo \u2013 slow cooked suckling pig with spiced chickpea puree and lemon<\/p><\/div>\n

\"\"<\/a>

Chocolate donut, creamed rice and apple<\/p><\/div>\n

\"\"<\/a>

The view next to our table<\/p><\/div>\n

I’ll wait to give it a bit of time and perspective but I think this was probably my favourite meal that I’ve had in Brisbane.\u00a0 All eight courses were pretty much perfect.<\/p>\n","protected":false},"excerpt":{"rendered":"

In the 2011 edition of the Queensland Food and Wine Guide, there was just a single restaurant given their coveted three star rating – Ortiga in Fortitude Valley.\u00a0 Owned by Simon Hill, who ran the acclaimed Isis restaurant for twelve years, Ortiga is a Spanish restaurant that houses both a tapas bar on its ground …<\/p>\n","protected":false},"author":6,"featured_media":5213,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[106,15,415],"tags":[947,948],"class_list":["post-5201","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-australia","category-blog","category-food-and-drink","tag-ortiga","tag-tapas"],"_links":{"self":[{"href":"http:\/\/www.thefatwebsite.com\/index.php?rest_route=\/wp\/v2\/posts\/5201","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=5201"}],"version-history":[{"count":8,"href":"http:\/\/www.thefatwebsite.com\/index.php?rest_route=\/wp\/v2\/posts\/5201\/revisions"}],"predecessor-version":[{"id":14566,"href":"http:\/\/www.thefatwebsite.com\/index.php?rest_route=\/wp\/v2\/posts\/5201\/revisions\/14566"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.thefatwebsite.com\/index.php?rest_route=\/wp\/v2\/media\/5213"}],"wp:attachment":[{"href":"http:\/\/www.thefatwebsite.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5201"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.thefatwebsite.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5201"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.thefatwebsite.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5201"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}