 European and Asian flavours blend with Modern Oz at Toowong’s Blue Frog Wine and Dine, writes KT Woods.
Blue Frog Wine and Dine is an elegant and unique Toowong restaurant. It offers an interesting fusion of Asian and European flavours, serving up mod oz cuisine in classy surrounds. Situated on busy High Street, the people of Blue Frog create a delightful dining experience equal to any of the more famous Brisbane establishments.
At first we were surprised at how busy Blue Frog Wine and Dine was on this pre-Ekka Tuesday evening, until we learnt from manager Jay Parker that a large group of wine-loving regulars were enjoying a special degustation dinner in the main dining area.
Featuring eight courses of eclectic flavours inspired by head chef Benny Loh’s Singaporean, French and Japanese culinary experiences, it was tempting reading, and definitely stimulated a conversation about who to bring back for a full blown degustation feast.
Instead, the two of us investigated the a la carte menu, which offers a nice balance of six entrees and eight mains. I was swayed from the nori wrapped tuna tempura on spicy bamboo shoot by the wintery flavours promised in the rabbit terrine.
It was delicious – marinated rabbit and mushroom wrapped in prosciutto was served with smoked quail, pear puree and sweet chestnuts, all ingredients working together to delight the taste buds.
The service at Blue Frog Wine and Dine is really lovely, offering all visitors warm and elegant hospitality. Manager Jay Parker is obviously very proud of this restaurant, and models the same attention to detail and passion for fine dining as displayed by the wait staff.
We feel pampered but not smothered, as our water glasses are miraculously refilled and all of our enquiries are treated with respect and concern. We enjoyed our vantage point near the bar to see the degustation courses being delivered by a steady stream of bright young wait staff.
After an appropriate pause to savour our wine and debrief the day, we had little time to anticipate our mains. I had chosen the crisp skin grilled barramundi fillet, with sautéed wild mushrooms, and macadamia salad with seaweed dressing.
The fish was succulent and moist, and crisp skin with a pleasing textural contrast. I enjoyed the sweet and tangy flavours of the macadamias and seaweed, and the wild mushrooms were an unusual but tasty pairing with the fish.
My dining companion was equally pleased with her choice of roasted pork fillet, wrapped in bacon, and served with caramelised spiced pear, creamy mash and mustard jus. A very generous serve, the pork was tender and juicy, and perfectly complimented by the spiced pear, mash and mustard, all winning winter standards.
We decide to share a jaffa dessert of orange brulee with macadamia biscotti and marbled chocolate grand marnier cheesecake, which arrives promptly and beautifully presented.
The brulee is rich and infused with orange flavours, and its toffeed top cracks with satisfying crispness to reveal the custard within. A glass each of Peter Lehmann’s Botrytis Semillon is a perfect end to a perfect evening.
Before we venture home, we check out the back courtyard, which will be a more attractive dining room in the spring and summer months, especially with its massive wall hanging of rolling French countryside vistas.
Blue Frog Wine and Dine is open for lunch Tuesday to Friday from 11.45am to 3pm, and dinner from Tuesday to Saturday from 6pm onwards.
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Eurasian blend
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