|
 First class cuisine within comfortable reach.
At nearly four years old, Cinco Bistro is located on Old Cleveland Road, on the rise at Camp Hill, with sweeping city views.
When we arrive on a cool Thursday evening, this busy bistro has an obvious sense of purpose as a dining destination for those lucky to be in the know of the Cinco secret.
We are greeted by friendly and professional wait staff, who show us to our beautifully situated table.
I am immediately taken by the striking print on the wall opposite, an entire wall of Moorish looking tiles, but which turns out to be a Florence Broadhurst print, draped as a hanging behind the banquet seating.
It has a simplicity but also a timeless quality about it, and further enhances the warm but understated décor.
As the bistro quickly fills with a steady stream of well-healed and happy regulars, the week of work worries slips away, and the weekend feels a little closer with our first sips of wine.
We contemplate the bistro-concise menu with the aid of warm house-baked sour dough bread served with tomato relish and softened butter.
I choose the rack of Margaret River lamb while my lovely dining companion opts for the roasted pork.
Two glasses of lovely Tasmanian Pine South pinot noir eases the stress and soothed the soul, as we celebrate our discovery of this delightful establishment.
When our meals appear, it is with prompt and seamless service.
The lamb rack is moist, tender, and enhanced by the sweetness of the pumpkin gnocchi, the creamy tang of goat’s feta, and the crunch of the toasted pine nuts. This is an inspired but simple dish, delivered under the expert guidance of head chef and owner Peter Stubbs.
The roast pork loin is equally pleasing, with succulent flesh and crispy crackling, served on a bed of nutty celeriac puree. A lovely component of this dish is the crisp, sweet apple salad.
 We are so delighted with the fine food and wine, warm service and stimulating and relaxing atmosphere, that anything beyond our meals seems unthinkable. But we are enticed to consider the dessert menu, and indeed it does not take long to agree on a cheese platter, accompanied by dessert wine.
Our selection of Jindi triple cream brie, Maffra chedder and Italian gorgonzola are served with quince paste, quaint oatcakes, crisp lavosh, and a house speciality of pain d’epice, a brittle spice bread, infused with star anise and Bundaberg rum. This last bread is very engaging, and a wonderful base for enjoying the cheeses.
The 2006 Peter Lehmann Noble Semillon is glowingly sweet with luscious floral notes, and is a sweet ending to an enchanting evening.
Cinco Bistro is powered by an experienced, enthusiastic and expert team in front of house, and in the kitchen, and attracts a loyal and clued-up clientele.
It offers seriously good grown-up fare with a light and easy glamour that engages and relaxes patrons. My only regret is my inner-city centric ways that have caused me to miss out on this Camp Hill treasure, until now.
CINCO BISTRO
589 Old Cleveland Road, Camp Hill, QLD 4152
Reviewed by K T Woods
 |
Show/Hide comments
Show/Hide comment form
