Festival Flavours 2013

Brisbane Festival’s exciting culinary experience combines your love of the arts with fine cuisine. Our partner restaurants and bars have each created a unique Festival Flavours dish reflecting the vibrancy of the Brisbane Festival program from 7 – 28 Sep 2013.
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Bucci Restaurant flies the red, green and white flag in the James Street precinct, serving exquisite Italian food adapted to urban lifestyles and tastes. Festival Flavours Dish: Spaghetti polpette e pomodoro (Nonna’s spaghetti & meatballs).

Bucci Restaurant flies the red, green and white flag in the James Street precinct, serving exquisite Italian food adapted to urban lifestyles and tastes. Festival Flavours Dish: Spaghetti polpette e pomodoro (Nonna’s spaghetti & meatballs).

Iceworks Restaurant Festival Flavours Dish: Pan seared New Zealand snapper, kipfler potato and fresh herb salad, Cloudy Bay clam and tomato salsa, goats cherve beignet and citrus vinaigrette. Served with a glass of 2012 Vinaceous Sirenya Pinot Grigio, Adelaide Hills, SA

Iceworks Restaurant Festival Flavours Dish: Pan seared New Zealand snapper, kipfler potato and fresh herb salad, Cloudy Bay clam and tomato salsa, goats cherve beignet and citrus vinaigrette. Served with a glass of 2012 Vinaceous Sirenya Pinot Grigio, Adelaide Hills, SA

Gerard's Bistro Festival Flavours Dish: Sweet spiced lamb kefta, winter tabouli, flatbread and condiments, paired with a glass wine.  This enticing and enveloping culinary destination is the result of the forward-thinking Moubarak brothers who are responsible for bringing you Fortitude Valley’s Laruche Bar and West End’s Lychee Lounge. 7 - 28 Sep 2013

Gerard's Bistro Festival Flavours Dish: Sweet spiced lamb kefta, winter tabouli, flatbread and condiments, paired with a glass wine. This enticing and enveloping culinary destination is the result of the forward-thinking Moubarak brothers who are responsible for bringing you Fortitude Valley’s Laruche Bar and West End’s Lychee Lounge. 7 - 28 Sep 2013

Bacchus South Bank: Festival Flavours Dish consists of cured kingfish with wild garlic, soft boiled quail egg, sturgeon caviar, radish, edamame beans and smoked oyster aioli. Paired with a glass of the Vinaceous Burlesque Blanc de Blanc sparkling wine. 7 - 28 Sep 2013

Bacchus South Bank: Festival Flavours Dish consists of cured kingfish with wild garlic, soft boiled quail egg, sturgeon caviar, radish, edamame beans and smoked oyster aioli. Paired with a glass of the Vinaceous Burlesque Blanc de Blanc sparkling wine. 7 - 28 Sep 2013

Aquitaine Brasserie delivers a refreshing approach to contemporary French dining on the banks of the Brisbane River. Not comprising on quality Aquitaine deals with sustainable produce at every possible opportunity. Aquitaine is a proud partner of  Festival Flavours 2013.

Aquitaine Brasserie delivers a refreshing approach to contemporary French dining on the banks of the Brisbane River. Not comprising on quality Aquitaine deals with sustainable produce at every possible opportunity. Aquitaine is a proud partner of Festival Flavours 2013.

Located in Burnett Lane, Brew is one of Brisbane's coolest Laneway venues - offering great coffee and food by day and tapas and drinks by night. Brew is a proud partner of  Festival Flavours 2013.

Located in Burnett Lane, Brew is one of Brisbane's coolest Laneway venues - offering great coffee and food by day and tapas and drinks by night. Brew is a proud partner of Festival Flavours

Head Chef Lloyd Evans takes inspiration from Modern Australian and French cuisine to create an ever changing seasonal menu with a variety of tapas, entrée’s, mains and share plates. Fifth Element hosts Australia’s largest selection of wines by the glass. Fifth Element is a proud partner of  Festival Flavours 2013.

Head Chef Lloyd Evans takes inspiration from Modern Australian and French cuisine to create an ever changing seasonal menu with a variety of tapas, entrée’s, mains and share plates. Fifth Element hosts Australia’s largest selection of wines by the glass. Fifth Element is a proud partner of Festival Flavours 2013.


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