The Buffalo Club is possibly the most radical restaurant to ever open in Brisbane and i had been looking forward to trying it out since it opened earlier this year. There are only about 10 tables in the venue which sits atop a bottle shop and under a bar in Fortitude Valley. Having read a few critics rave reviews and Ryan Squires being awarded in this years gourmet traveller awards I cant think of a restaurant I was this eager to try out. I will type a full copy of the menu I was given if anybody would be interested.
There were two choices with regards to the menu and I went for the whole deg which ended up being around 16 courses. This was accompanied with drinks for an extra $100 which took the total to about $250 a person so def not cheap. Given the number of courses im struggling to remember those which were not on the menu which included the very first bite. I think oit was something deep fried with a shot of vermouth. This was followed by two fish dishes, the first of Slimey Mackeral and the second of crisp whiting. Both being quite nice with some good flavours however not being a huge fish lover, the texture of the mackeral was literally slimey so it was quite unusual and something that i perhaps wouldnt be so eager to try again.
Next was a play on a Big Mac in terms of the smell which was rather incredible given the dish was hickory smoked ice cream with rice puffs and a few other flavours. The hickory flavour being rather strong but it really was like nothing i had eaten before. Beef Jerky wtih varied puree atop was next and was a standout. The mexican flavours were fantastic and the contrast in texture and colour was amazing. A crab salad followed which was also very beautiful to look at and really accentuated the delicate flavour of the crab well. The next dish was essentially fish and chips using the kettle potato, again this was a lot of fun to eat. Iranaian osietra followed which to be honest i can barely even remember eating, perhaps a result of too much drinking!
Foie gras with marshmallows, limoncello, tamari and almonds was next and this dish was outstanding. The presentation was fantastic with a caramel looking strip of foie gras surrounded by limoncello jam with marshmallow and tamari coated almods. The crunch of the almonds gave crucnch the the smoothness of the other ingredients while the limoncello, which came from the gold coast hinterland and the waitress mentioned had just won an award as being the best in the world, cut through the richness. It was perhaps the best thing i've ever eaten and worth a repeat visit alone.Next was a Duck dish with citrus flavours and again incredible while the Beef that followed was up there with the Foie Gras, The chef, back fron japan the day before, had an amazing cut of beef so perfectly cooked, charred on the outside with melt in your mouth flesh inside accompanied by spinach, eggplant, perilla, shitake and oragne. Easily the best Beef i've eaten.
Goats curd with beetroot sorbet, olives and watercress was perhaps my least fave dish with the cold sorbet seeming to dominate too much. The next few dishes are all a blur and ranged from cheese to sweets. The buffalo yoghurt with candied fruits, carrots and seeds was brilliant as was te coconut with chcocolate, caramel and custard. Slated caramel seems to be everywhere these days but it's hard to complain when it tastes this good. A campari sherbet in a paper sachet and chocolates was a great finish, the sachet of sherbet which can all be eaten, disolving to then give way to the sherbet was great fun.
Not all accompanying drinks were wine which can make things a bit more interesting but there did seem to be an abundance of drinks which left me feeling considerably drunk by the end of the meal and i couldnt even finish each drink by the time the next was on it's way. Perhaps i would have preferred the dishes a bit futher apart however it was pushing 4 hours by the time i left.
Service was good, however the head waiter had the annoying habbit of turning to walk away while still talking which seemed a bit rude and odd. The other waitress was great however and incredibly unpretentious and insightful. Being able to see the kitchen staff at work was also great and added to what was a great experience which for me has been in my top few if not the best dinning experience i've had, if also one of the most expensive.
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