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 A world of rich full flavours.
Our mid-week party of four was led to our finely-dressed table, which offered a warming embrace against the winter damp, but we could still take in fresh clean air and the night sounds of rainy roads and West End pedestrians strolling past as they foraged for supper along Hardgrave Road.
Each of us had been regular visitors of Mondo Organics in the past, and we were all excited at the prospect of renewing our acquaintance with Brisbane’s premier organic fine-dining establishment.
To celebrate the first two days of the week, we share a bottle of champagne, Chandon’s Greenpoint Cuvee from the Yarra Valley, and each start with an entrée-sized mille-feuille of grilled local prawns, tomato confit and celeriac puree, with fennel vinaigrette. It is sublime, with the buttery crunch of pastry highlighting the fresh sweetness of the seafood, and is savoured in every morsel.
The party branches out with the main meals, sampling fish, duck, beef and lamb from the new winter menu.
Despite an impressive wine list, a wave of temperance has engulfed our table, so our focus is squarely on our food.
The lady loves fresh seafood, and can’t resist the pan roasted white fish, caught fresh that morning from Mooloolbah, with a trio of beans, chorizo and preserved lemon cassoulet with gremolata; while our out-of-town visitor adores her Bendele Farm braised duck with spiced red cabbage, witlof and parsnip puree, and balsamic jus – so rich and sticky.
The gentleman relishes his hearty lamb pie, served with carrot puree and vin cotto shallots; and I am silenced by my choice of fillet of beef with potato puree, mushroom and pepper ragout, and garlic nuggets – it is just so good, especially with our seasonal change to cooler weather, when rich, full flavours can be experienced in all their glory. The beef is silky and full of flavour, and the garlic nuggets are sweet, crusted and reveal a velvety centre.
At this stage of our evening, we are thankful for the generous hospitality of new manager David Lamont, who, as our fine host, clearly revels in his role, leading a professional team of stylish and efficient wait-staff to add elegance to the first-class fare created by the kitchen brigade led by head chef Adam O’Sullivan.
We are indulged grace time to consider the dessert menu, and branch out again to explore the extent of the offerings.
I nominate my burnt caramel soufflé as queen of sweets, but am countered by the ladies who both insist that their choices – dagoba bittersweet chocolate cake, and muscat brulee – are even finer. The gentleman sits quiet and declines to share his rose and pistachio pannecotta with pistachio brittle and rose jus. The debate continues over good coffee, before we call it a night.
Mondo Organics dedication to fresh locally-sourced produce has proved a winner with diners who keep on returning for exceptional food – this place is the real deal, and it was so long before other establishments were won over to more eco-friendly approaches to wining and dining in Brisbane.
The commitment of CEO Brenda Fawden, and Sonja Drexler, and their contribution of Queensland’s food culture are recognised nationally. They share their passion for sustainable food and quality experiences through Mondo cooking classes and catering.
Mondo Organics
166 Hardgrave Road, West End Qld 4101
Phone: (07) 3844 1132
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