Sunday, July 11, 2010
2 Queensland Ave,
Broadbeach, Qld, 4218
Only 50m from the epicentre of tourist trap dining in Broadbeach, hidden away in the Hi-Ho holiday apartments is an unlikely slice of Gallic dining excellence known as Champagne Brasserie.
The restaurant had recently changed hands and it had been a few years since my last visit so I was looking forward to see what had changed.
L: Les St Jacques suste saisies, beurre a l'Absinthe
(Seared scallops, lightly minted peas puree, dried speck, Absinthe beurre blanc)
R:La crêpe au crabe, gratinée au parmesan
(Blue spanner crab crépe, gratinated with parmesan...a classic from Champagne)
Upon being seated by the restaurant manager we noticed little had changed to the interior. This of course isn't a bad thing as it is nice and well balanced between formal and casual as you would expect in the sunshine state. The menu has seen a bit more work since the last visit with some new additions amongst the traditional classics. Orders were placed while we enjoyed a glass of the reasonably priced champagne.
The entrees arrived and the seared scallops were perfect. Slightly translucent, sweet and served with a very subtle minted pea puree, the waiter commented it was his favourite dish, I can see why. My wife enjoyed the generous crab crepe which had nice chunks of crab meat wrapped in a light cheesy crepe. Very good start.
L: Le contre filet de porc roti, sauce aux cepes et pleurotes
(Roasted prime black Berkshire Pork sirloin. served with porcini and oysters mushrooms ragout)
R:Le carré d’agneau rôti en croute d’herbes
(Roasted rack of lamb, herb crust, Provencale ratatouille and garlic puree
Mains came out and my leap of faith going for the Berkshire pork was well rewarded. A very generous plate of pork came out served on a rich mushroom ragout which complemented the pork well and included a side of ultra crisp pommes frites. The herb crust lamb was equally good, with 5 big cutlets of tender medium rare lamb served with rich ratatouille. This was the total opposite of the tasting plate craze in most fine dining restaurants these days and was nice to just enjoy a great feast of a dish.
L: La crème brulée à la vanille, aux framboises et au miel
(Raspberry, honey and vanilla crème brulée)
R: Le nougat Glacé
(Traditional French nougat, served frozen with red fruit coulis and vanilla chantilly cream)
Of course a French meal would not be complete without a classic French dessert. Again the dessert's had classic elements but have been given a modern touch. The nougat glace came out and was a site and tasted as good as it looked, the rich creamy nougat had nice pieces of almond and glace fruit. The brulee was also a delight, the sweetness was balanced with the tartness of the raspberry and had a perfect brulee crack when breaking the shell.
Summary for the dining experience, Champagne Brasserie is simply great, Salut!
Champagne Brasserie - 14.5/20
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