The Boulevard
Editorial
Watching the transformation of the Floreat Hotel has become somewhat of an obsession for me over the past year or so, but nothing could have prepared me for what I discovered behind that curiously dark façade.
Entering through the terraced beer garden, the quality of design and architecture is superb. Comfortable curved banquettes decorated by huge cushions create a lovely space to wine and dine a sunny afternoon away in.
Heading inside, my jaw nearly hit the ground as I surveyed the interior. Magnificent wooden beams, a dark colour scheme highlighted with warm hues, and many seating areas, each with a different feel together spelt only one thing to me – style. Being synonymous with all things stylish, such as the award-winning Brisbane Hotel, owner Geoff Hayward’s latest offering is simple sophistication at its best.
Known for also keeping things simple in the kitchen, head chef Anthony Schell has created a menu not unlike that of the Brisbane with a few of the favourites such as the salt and pepper squid making an appearance on the Boulevard menu. Share plates are the way to go if you’re after a light nibble, and the prawn and pork gyoza are lovely little bites to accompany a bottle of the Clove Hill Sparkling White. Offering something a little more substantial, the mains menu is short and sweet with an emphasis on making the most of fresh seasonal produce that’s deliciously uncomplicated.
The crispy skinned barramundi with pan-fried gnocchi and salsa verde is a surprisingly light combination of textures and flavours, and the fish was cooked to perfection. The spaghettini with fresh crab and tomato sugo is another winner.
Hooray for people like you Geoff – delivering the very best in all areas of your establishments in true style.
Karen Bilsby, February 2011
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