Organic baby tomatoes: slow roasted sorbet and soup; candied olives, petit basil and crisp bread.
Confit shallots and radish; white onion and fennel veloute, petit herbs.
Heirloom beetroot: confit, fossilised and cellophane.
Vegetarian's are usually excluded from degustations as restaurants usually don't provide the option. However, it seems like things are changing - vegetarian degustations are on the rise! And not a risotto or plate of pasta in sight. These predictable vegetarian choices are nowhere to be seen. Instead imaginative and inspiring dishes appear before you, giving you new faith in fine dining cuisine for vegetarians.Here are a few examples of the food served during the vegetarian degustation: beautiful flavour combinations, interesting ingredients and exquisite presentation.Dr H had the meat/seafood degustation which, he said, was wonderful. It was also more substantial than the vegetarian option, simply because of the ingredients. The pescatarians at the table were very jealous, as they looked longingly at Dr H's scallops, trout and kingfish - wishing they could have had a seafood degustation.Regardless, it was a great birthday gift, from our friends, to Dr H and me. A very enjoyable night!179 Mary StBrisbane, Queenslandwww.urbanerestaurant.com
House-made pumpkin and amaretti ravioli
A very nice night out at the Crosstown Eating House in my favourite precinct of Wooloongabba. The menu offers some more than one choice for vegetarians and we all liked the sharing plates. I especially enjoyed the pan fried haloumi with beetroot, quinoa, lemon and almond - really delicious.
