Snap up Victoria Park Bistro’s gorgeous new breakfast menu
Victoria Park Bistro’s new breakfast menu is a hole-in-one for breakfasts, brunches, and morning treats.
Friends don’t let friends eat basic.
Weddings and special functions are all fun and games until you’re stuck with the same generic menu. If you’re all dolled up but then offered something that you could easily whip up at home (meat and three veg isn’t rocket science, baby) it’s time to keep looking.
We know looking is hard work, which is why we’re stepping up to the plate.
Get ready for a game changer as Victoria Park is set to launch their new function menu on March 1, having unveiled 27 fresh dishes worth forking out for. Let’s just say there’s a reason (or 27) that these guys are the best in the biz.
Crafted by award winning Executive Chef Jason Peppler and his trusty team, the menu is an impressive display of combined cultural cuisines to suit any palate (or event).
Not only does sourcing local produce support farmers across Brisbane, Toowoomba, Cooroy and the Sunshine Coast, but the fresh ingredients will shine, stun and surpass your expectations as they are meticulously put together to create edible art of all sorts.
As for what to expect, let’s start with words straight from the chef’s mouth: “Our goal is to deliver honest and tasty dishes to family, friends and colleagues that will be remembered long after the occasion.”
And deliver they shall, with Spanish-inspired entrees such as seared scallops with grilled chorizo, cauliflower puree and sauce picado, and slow-cooked veal with artichokes, beans, charred leeks, aioli and sauce Manchego.
Mains will hero premium proteins, including quail as a tribute to Victoria Park’s local quail farmer (who raises free-range Jurassic quail!). Said roasted quail will be paired with Moroccan carrot puree, sautéed corn and grains, being just one standout amidst a menu’s worth of others.
Another predicted favourite is the Tasmanian salmon with Persian rice, mixed beetroot and saffron aioli (seriously, this can’t be beet).
Desserts will end your event on the sweetest possible note, with peach Melba, blackberry and almond clafoutis and the ‘Mars bar,’ being Peppler’s own take on the very familiar bar.
How about inviting us to your next Vic Park event? Great, thanks!
Keeping the G&G up to date with tasty tidbits requires a lot of lattes and espresso martinis, so we occasionally need to give out some sponsored love. Rest assured that we only work with businesses that we think are really nifty, as the sponsor for this post is!