Dining at The Buffalo Club is an experience that challenges your sensibilities towards food and its creative possibilities. It isn’t a meal to relieve hunger. It’s experimentation – and we, the willing participants.
Our nearly four hour journey began as we settled in at the chef’s table – intimately designed so that they could serve and introduce every dish.
An envelope contained a menu, made up of simple words listing the ingredients, but none to describe they way in which they were to be prepared. Designed as a memento, they were beautifully formed and marked with the day’s date – perhaps hinting at the transient nature of the creations but not the experience.
Our table adjoined the open kitchen where we could observe the chef’s at work. They were methodical and quick, preparing dish after dish with precision. Hands would sift through ingredients stored in all manner of receptacles, and most were preprepared except most meats. It was fascinating to watch and instead of detracting from the mystery, it deepened our appreciation of this stage of the process.
For fear of repeating myself, each dish was a combination of highly considered visuals, textures and taste. Often you couldn’t tell which component was which ingredient, even when it hit the tongue, but it was always exciting and each dish was highly anticipated.
They were delicious and surprising, hitting on all senses. Not everyone at the table loved every dish, but all could appreciate the love and care in each experiment.
And I’ll leave it at that…
Taster – Manchego
Hickory – Wild Rice, Garlic, Tomato, Onion, Shallots, Basil, Pollen
Smoked Beef Jerky – Lime, Chili, Cilantro, Onion, Peppers, Avocado
Opah – Soy, Honey
Ocean Trout – Nasturtium, Smoked Roe, Fennel, Kettles, Onion, Yolk
Iberico – Olive, Treviso, Walnut, Pawpaw, Endive, Beetroot, Sunchoke, Roquette
Duck – Honeydew, Mandarin, Cashew, Aubergine, Yuzu
Rib – Celeriac, Vanilla, Pumpkin, Pinenut, Pea
Passion – Grapefruit, Blood Orange, Concord
Goats Curd – Strawberry, Goats Milk, Pistachio, Millet, Olive Oil
Buffalo Yoghurt – Date, Citrus Rind, Apricot, Sour Meyer, Carrot
Coconut – Chocolate, Caramel, Custard
Chocolate, Edible Sherbert Filled Sachets
1/234 Wickham Street
Fortitude Valley, Queensland, Australia