Brents the Dining Experience
Editorial
Its suburban exterior belies a dining experience not often found in Brisbane’s outer boroughs but as the saying goes, looks can be deceiving and this unassuming former Toowong corner store is home to some of Brisbane’s finest food. If Paris is the overbearing parent, then Brents is the insolent teenager, rebelling with a menu that acknowledges its origins but embraces its freedom with an individuality that is hard won and worn with pride. The restaurant smarts and cooking finesse of chef Brent Farell and his team are obvious. The front of house is run like a well-oiled machine and the menu is a confident balance of modern French and Australian freshness, combined with the odd smattering of molecular touches which manage to add to the menu rather than overburden it with complicated techniques.
The menu is constantly changing, with specials showcasing ingredients and reflecting the seasons. The pork belly and ballontine with caramelised apple ice-cream and cinnamon jus is what eating for the senses is all about; its elements of comfort equally matched by the black forest cake for dessert. The dining experience at Brents is rich and opulent but in an understated manner that sits comfortably within its urban surrounds.
Katrina Meynink, May 2010
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