Raw food is a trend we need not introduce however we feel it highly necessary to introduce Brisbane gym junkies, clean eaters, pescatarians and paleo pals to Stokehouse Q‘s new raw menu.
As its name suggests, the menu is a melange of fresh ingredients plated without the process of cooking. Expect a zesty mix of seafood, pickled vegetables and citrus.
Hiramasa kingfish is complimented by sea lettuce and dresssed with koji and lime. Australian oysters are served with mignonette, lemon or au naturale. Salt water ceviche is accompanied with pickled daikon, elderflower vinaigrette and lemon myrtle. Tuna is seared ever so lightly and presented with horseradish syllabub, pickled radish and sesame.
Whichever dish you chose, you will leave the restaurant feeling light and virtuous.
Those looking for multiple courses of food of this kind ought to consider booking tickets to the upcoming collaboration between Stokehouse Q’s award winning Executive Chef Richard Ousby and one of Australia’s premier sashimi chefs Hajime Horiguchi. The evening promises a dynamic degustation experience in celebration of both Japanese and contemporary Australian cuisine. Read more about the dinner here.
For bookings, call (07) 3020 0600 or email firstname.lastname@example.org