Restaurant II

So we finally made it here. Over the past 10 years Brisbane's dining scene has come a long way with increased interest and competition. Business is not as easy as it used to be with many supposed 'fine dining' institutions from years past succumbing to increased competition, a more discerning market, economic pressure and bowing eventually out of the dining scene altogether. Some, suffer a lot worse being relegated to the ranks of 'it used to be good'.

Yet--for those who've stayed, it may well just prove that they deserve to be there--Darwinian evolution of the restaurant scene I suppose. So where does Restaurant II fit?

Menu changing seasonally is a good start. Contemporary, elegant decoration --tick. Service? Well I guess the waitstaff do have lives outside of the restaurant --they're not all sommeliers and don't rely on the wine advice--or lack there of.

Between us hubby and I could sample most of the dishes so we decided to give the degustation a miss. The combination of the dishes on the degustation menu were not dishes that we would order off the a-la carte. And personal peeve of hubby's is when the degustation menu is just all the a-lacarte combined--what's the point? the man asks.

Presentation is tight with all the dishes from the complementary canape (forgot what it was) down to the dessert. Timeliness was not a strong point with many tables (especially those eating degust) waiting well past 30minutes between some courses.

My entree of the Mooloolaba tuna showcased the beauty of all the ingredients in harmony but unfortunately the sinew in the tuna was just difficult to saw through.

Mooloolaba tuna with watermelon

Hubby's pork belly with the layers visible looked enticing and lived up to the presentation in taste--exactly what you'd expect--porky poorness.

Pork Belly entree 

The mains showed generous portions and a 'it is what it is' approach. When my lobster arrived there was a collective 'wow' and delight that yes it is genuinely, no messing about, undisguised lobster. Texture of the flesh was not what I expected-- seemed to be a lot more 'frayed? with a processed food texture' rather than firm and sweet meat expected. In a nutshell--croquets are croquets -- not a fan and should be reserved for a food court. Hubby's duck was cooked wonderfully but in the end he commented 'this is just duck with orange'--yes dear it is, but the meat was cooked nicely.

Duck 

Lobster with Jamon croquettes 

Dessert menu had a few proven crowd pleasers-- fondant, creme brûlée..Meal ended on a high with familiar desserts executed perfectly. Oozy chocolate fondant anyone? Banana had a rich dark caramelised top. Bacon ice cream with creme brûlée?sure , especially when accompanied with a piece of salty crispy bacon. 

Proof in the pudding--oozing chocolate fondant

Free standing creme brulee with bacon ice cream

It's not surprising Restaurant II has managed to stay in the business through the years. Ingredients, reputation, past achievement all helps but the key ingredient to success remains to continuously improve and refine--I for one, hope Restaurant II continues to do that (especially more of the refine).