The coolest new building in town has no doubt caught your eye, 111 Eagle Street boasts an impressive height and spider web/lightning bolt LED lights at nighttime. Apart from the lighting concept, this building also houses a restaurant, Bistro One Eleven, which is the newest creation of Phillip Johnson of E’cco. I was recently very pleased to be invited to a media dinner to sample the menu at Bistro One Eleven.
The restaurant itself is situated in the bottom level of the building and is spacious with a chic design that is modern yet still serious with corporate appeal to cater for the tenants of the building. After we sat down, Phillip Johnson discussed the food we were about to eat; Bistro One Eleven’s menu concept is for simple dishes prepared well using fresh ingredients rather than being complicated or prepared in unusual ways. We knew we were in for some robust, comforting dishes.
We were brought a selection of charcuterie plates and oysters to start. The oysters looking plump, amazing and fresh and were downed so fast that I didn’t even get to snap a photo. Plates of black pudding, wagyu bresaola with brioche and horseradish cream and cured pork loin with fennel, radish and mustard fruits looked colourful and showcased their fresh ingredients. I particularly enjoyed the cured pork loin.
Sardines were presented tinned with sourdough and a spicy spreadable pork sausage called nduja which we all used quite sparingly as it did have quite a kick. I must admit I am not usually one for sardines, but these were delicious.
My favourite charcuterie plate was chicken liver parfait with pedro ximenez, cornichons and apple and current chutney. The parfait was quite delicate in flavour and I loved the sweet chutney.
We chose entrees and mains from the menu. I went with confit chicken leg with du pey lentils and basil pistou that was succulent, crispy skinned with a burst of flavour from the saucy lentils.
Gippsland lamb rump and neck with nicoise salad and quail egg was my main choice, the more flavoursome neck pieces making up for the slightly overdone (in parts) lamb rump. The nicoise salad was fresh with beautiful tomatoes, gooey quail egg and a couple of large anchovies thrown in for flavour. This main was quite generous in size, I couldn’t finish everything on the plate.
Every dessert on the menu was brought out for us to see and sample, which was great to be able to taste a bit here and there. My clear favourite (which was a surprise to me) was the passionfruit rice pudding with poached pineapple and iced coconut, which was tropical and fresh after all the heavy flavours of the savouries preceding dessert. The chocolate marquise with cointreau anglaise and raspberries was immensely rich and one for serious choc-o-holics, and the panettone with christmas pudding icecream and brandy cream was a very timely seasonal part of the dessert menu.
I thoroughly enjoyed sampling Bistro One Eleven’s menu, and thought the menu lived up to the concept that Phillip Johnson was intending, and the restaurant definitely was not undershadowed by the impressive building within which it is housed. It is a great place to impress for a business lunch or Friday night dinner.
**Disclaimer: Brisbane Devoured was a guest of the restaurant and all parts of the meal were provided no charge**Bistro One Eleven 111 Eagle Street Brisbane CBD Ph 07 3220 2557 Open Breakfast and Lunch Mon-Fri, Dinner Mon-Sat www.bistrooneeleven.com