A taste of summer, Southbank Surf Club

It’s got a relaxed Queensland vibe that entices you to sit back, take in the view, enjoy some bubbles and linger with friends over a long lunch or evening dinner.

DSC00231I was invited to try Southbank Surf Club’s new summer menu. Dish of the night, South Australian smoked sardine soldiers on sourdough with herb mayo, watercress and fresh lemon. Summer, winter, autumn or spring, this dish will impress. Balance of flavour was spot on. So moreish, I could have easily eaten the whole plate and been a very happy girl (you’ll be glad to know I wasn’t a piggy. I was very restrained). At $18, these are a must have starter.

Smoked sardinesI’m not usually a fan of oysters but really enjoyed the Moreton Bay oysters Rockefeller. Creamy and very tasty. Also on offer was a chunky tomato bruschetta with basil, goat’s curd and Pedro Ximenez sherry vinegar.

DSC00235Our group of diners sat at long tables on level two called ‘The Lookout’. The view is impressive, overlooking Southbank’s Bougainvillea arbour, the beach and across the river to the city lights.

DSC00227For mains, we had a choice of;

  • Pan roasted 1/2 chicken with spiced chickpeas and chorizo salsa ($27)
  • Thai marinated and chargrilled Moreton Bay Bug with Thai inspired salad with Nuoc Cham dressing ($33)
  • Crispy Proscuitto wrapped salmon with potato and kale colcannon ($31)
  • BBQ sticky beef ribs with crispy chat pototoes with smokey paprika salt and burnt scallion sour cream ($34.50)

I couldn’t go past the bugs. They were sweet, well cooked and the salad was light and fresh. A perfect summer dish.

Moreton Bay bugs

If you’re in the mood for sharing, other summer shared dishes include;

  • 1 kg Pot of Spring Bay mussels, cooked in your choice of Surf Club drunken tomato and chilli sauce or creamy garlic, shallot and capers. ($42.50)
  • 1-1.2kg chargrilled Diamantina Tomahawk steak with buttermilk slaw, chips and a selection of mustards and sauces ($75)
  • The Duke – a mixture of hot and cold fresh seafood with natural and kilpatrick oysters, tiger prawns, Moreton Bay bug, cooked sand crab, tempura soft shell crab, drunken chilli mussels, Hervy Bay scallops with choizo and tartare sauce, beer battered fish and chips, served with a selection of house sauces ($95)

To finish our evening, we had a choice of traditional creme brulee, dark chocolate fondant or the Australian cheese selection served with toasted ciabatta, walnuts, green apple and quince paste.

Fondant for me please. Good quality dark chocolate (unfortunately mine didn’t have the much-anticipated oozey chocolately centre) but non-the-less, it was a good dish. The rhubarb beer jam and mascarpone was an excellent accompaniment to the rich, dark chocolate.

DSC00257If you are looking for romantic, intimate dining with a loved one, then this probably isn’t the place. It’s open plan layout and chilled vibe is more suited to dining with a group of friends. With Christmas fast approaching, it would be a good option for parties and new year celebrations. It’s surf club meets relaxed fine dining.

For the love of food was a guest at Southbank Surf Club.

Southbank Surf Club

Phone bookings: (07) 3844 7301

30aa Stanley Plaza
Parklands, South Brisbane 4101

Sat: 9:30am – 12pm
Sun: 9:30am – 12pm

Tues – Fri: 12pm – 3pm
Sat: 11am – 3pm
Sun: 11am – 3:30pm

Tues – Sun: 5pm till late


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