Garden Grille at the Glen Hotel

Posted by & filed under Lunch, Pub, Restaurant.

There’s no doubting that Brisbanites love a great steak. We have a bunch of iconic pubs that produce what could be our city’s signature dish – steak, chips and side salad. Now, we love a good steak as much as the next person, but previously have always gone to the usual suspects (we’re talking The Norman, Breakfast Creek Hotel et al). Now there is a massive new contender in the form of the newly renovated Garden Grille located in the Glen Hotel, Eight Mile Plains.

We were delighted to be invited here recently to experience the new restaurant. A bit of history on the Glen Hotel for those who have never heard of it, the Glen Hotel was originally built in 1865 as the Baker’s Hotel and after a change of ownership, became “The Glen” in 1927. Since then, there have been numerous extensions and renovations, the latest one very recently being the Garden Grille restaurant, and the start of an accommodation wing – the Glen Hotel and Suites.

Owners of the Glen Hotel have appointed Executive Chef Patrick Carlos, former Head Chef of Cha Cha Char, one of the Brisbane CBD’s favourite restaurants. The Garden Grille restaurant seats approximately 200 diners, and features an a la carte menu with a focus on premium char-grilled steaks and seafood.

We checked out the restaurant on a Sunday lunchtime. Whilst we got there quite early, the restaurant did fill up over the course of the time we were there, proving its popularity with locals. The interior is fresh with green tinged light fittings, a nice breezy outlook, and comfortable seating.

We had a cider and a beer whilst we perused the menu, there are only 3 ciders on the list, but plenty of beer options, including those on tap of course (it is a pub after all!).

Garden Grille drinks

We elect to choose 3 tapas options to start, designed to share these are available in a set of 3 for $21.90. The best of the three was definitely Peking duck spring rolls which were very moreish, filled with vegetables as well as duck and dipped in a sweet plum sauce. We could easily have polished off another three of these. Proscuitto wrapped prawns with hollandaise were our least favourite, the proscuitto looking a little brown and “boiled”, they would have fared a bit better if cooked to a crisp, barbeque style. Hervey Bay scallops with horseradish butter are a  little rich with the butter being neutralised with a squeeze of lemon, but a good option if you don’t want anything too filling.

Garden Grille duck spring rollsGarden Grille prosuitto wrapped prawnsGarden Grille scallops with horseradish butter

Our mains improved our lunch by leaps and bounds. I had been looking forward to trying out a steak, but the Pepper Berry Lamb Rump served with warm vegetable and cress salad with beetroot chutney and balsamic reduction definitely caught my eye. It was baked magnificently, pink and moist in the centre with an extremely peppery rub around the outside of the meat. The whole dish was as pretty as a picture on the plate, looking like something out of a food magazine.

Garden Grille pepper berry lamb rump

L of course went with the very delightful Diamantina Gold 250g Eye Fillet, which comes with either a baked Idaho potato or beer battered chips, and a serve of either garden salad or coleslaw. He elected to have pepper medley sauce which was generously slathered over the steak, but other sauce options include those such as beef jus, mushroom, garlic cream and dianne. L asked for rare, but the steak did border on blue, not that he complained, its probably better to slightly undercook than to overcook a fine piece of steak like this. The chips were crunchy and moreish, I had to steal a few!

Garden Grille Eye fillet

There are also several steak toppers available, so L decided on a barbequed Moreton Bay bug, which was grilled just nicely, showcasing the fresh bug meat, and served with a slice of lemon.

Garden Grille moreton bay bug steak topper

As usual, we gorged ourselves on food and were considering rolling out of there but powered on with dessert. Who could resist the Turkish delight spring rolls, inlaid with turkish delight and chocolate brownie, rolled in pistachio nut crumble and served with a rose dipping sauce and vanilla icecream?

Garden Grille Turkish delight spring rolls

Our other dessert was the Honeycomb cheesecake, which was served adorned with flowers, and upside down with the biscuit crumble on top. I was definitely a bit nervous about eating a dense cheesecake after our large meal, but this cheesecake was so light and fluffy, it was a dream to eat. There were splodges of honeycomb throughout that were both sticky and crunchy.

Garden Grille Honeycomb cheesecake

We were extremely happy with our meal at Garden Grille, with L even going as far to say the steak was far better than any he had experienced at either typical steak pubs that we had mentioned earlier. We went back again for dinner with my parents the following weekend, and our meals were consistent and equally as fantastic. We are pleased to have a great dining option like this so accessible to us just down the road, rather than having to travel into the city for a good meal.

Love,

C

**Disclaimer: C and L were invited guests of the Glen Hotel**

Garden Grille
The Glen Hotel
Cnr Logan Road and Gaskell Street
Eight Mile Plains
Ph 07 3270 6666
Open Lunch Sun-Fri, Dinner 7 days, Buffet Breakfast Sat-Sun
www.theglenhotel.com.au
 

Garden Grill Restaurant and Bar on Urbanspoon

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