Bursting with ocean-fresh seafood and flavours perfect for the warmer months, the new Spring menu at Lamberts Restaurant – inside The Point Brisbane at Kangaroo Point – is a real palate pleaser.
Head Chef Marcus Turner has developed a menu that has gained a reputation for its modern Australian cuisine.
“My techniques are classic European, but I like to give some of the dishes an unexpected twist,” Chef Turner said.
New Zealand venison rump is paired with a chocolate and raspberry jus, while a kaffir lime brulée is complemented with earl grey ice cream and ginger biscuit.
There are also some unexpected quirky touches, such as liquid desserts and a banana split that redefines this popular dessert with seven different chocolate techniques.
Chef Turner says he and his team make all the pasta, ice creams, sorbets, chocolates and bread, including daily Turkish bread, in house.
A significant proportion of the new menu dishes are gluten-free and dairy-free, with vegan and vegetarian dishes also available.
“We’ve noticed many guests have dietary requirements, so this menu definitely has options,” he said.
There is also plenty of ocean fresh seafood on the menu, while superb grain-fed beef cooked to order on the grill will continue to be featured over the coming months.
The new menu ends on a sweet note with a range of tempting classic desserts.
“Two of my favourite desserts on the new menu are the kaffir lime brulée served with house-made earl grey ice cream and ginger biscuit and a passionfruit chiboust with chocolate ganache, raspberries, mandarin sorbet and sesame snap,” he said.
You can impress your family and friends by serving up Marcus’ Pavlova with Yoghurt Mousse, Matcha Cream and Berries. You’ll find the recipe here.
Lamberts is open daily for buffet breakfast (including a new Champagne Breakfast option), lunch and dinner at 21 Lambert Street, Kangaroo Point, Brisbane. It’s also popular for sunset drinks, with a menu of signature cocktails ranging from the Eagles Nest Club Cocktail to specialty mojitos.