Another polished hit from @davidsflynn with @chef_ollie_ in charge. Brisbane is quietly building a serious dining scene, and this is part of that story.
@marlowebne is a lovely space. Quirky rooms across different levels, each with its own little mood. The fit-out is thoughtful and refined, but for me it was the china that won. Staff are warm, relaxed and genuinely knowledgeable about the menu, which always makes the night flow better.
Now, the food.
We started with the crudo. Solid. Clean flavours, fresh and well balanced.
The spiced gingerbread waffle with chicken pâté was great. Sweet spice meeting rich savoury, playful without being gimmicky.
Curried crab brioche was fantastic. Soft, buttery bread giving way to fragrant, gently spiced crab. Comfort with finesse.
Then the duck pie arrived. O.M.G. Absolutely phenomenal. Deep, rich, savoury layers wrapped in golden pastry. Best dish of the night and honestly, I would come back just for this.
Wood fired scallops were great, beautifully cooked with that subtle smokiness doing the heavy lifting.
The spiced pork loin was very nice. Balanced, well executed, no complaints.
And yes, the coral trout wellington. We came for the hype. It lived up to it. Fantastic. Delicate fish encased in crisp pastry, elegant and impressive. But if I am being completely honest, the duck pie still stole my heart.
A beautiful room, serious cooking, and one dish I am still thinking about.