Chill out in Tedder Avenue
IN a city where we are spoilt for choice of places to eat, there are some restaurants that stand out as favourites. Chill on Tedder has been a personal favourite since Daran Glasgow took the reins after stints elsewhere on Tedder Avenue and Tamborine Mountain.
Two and a half years since coming to Chill, he has further cemented his reputation for fine food.
In recent weeks, diners have been treated to some signifi cant changes with the dining room being revamped, the menu getting a makeover and the restaurant opening again for lunches.
A striking new feature wall, new floors, lamps and bar decor create an edgy, cosmopolitan look. “The restaurant is looking a million dollars and we’ve taken the menu up a notch too,” says Daran, who wants diners to try more courses.
“A lot of people are being pushed to try degustation menus at other restaurants and they can get overwhelmed by the number of courses,” he says. “I want to be able to offer people the extras when they order just three courses to make their dining event special.”
Everyone receives a homemade bread roll on arrival, followed by a canape and there is a sorbet between entree and main course.
The restaurant now has four chefs, among them Tyron Meade, who is just back from a prize trip to Singapore he won as part of a La Chaine des Rotisseurs’ competition.
“He worked with some of the best chefs and brought back some ideas on garnishes and presentation that we have incorporated,” says Daran.
Look for the micro herbs, such as tiny beetroot leaves, or the micro herb salad, and even a balsamic sorbet that melts on the plate to form a sauce for the kingfish sashimi and southern rock lobster.
On a recent busy Friday night, my dining partner and I received a warm greeting from Daran’s partner Leesa and a team of friendly waitresses.
It was not surprising to see familiar faces at other tables.
The restaurant attracts a strong local following as well as its share of tourists to the beachside hub looking for a finedining experience.
Eager to see the new menu, I found many dishes appealed.
Our canape was a tantalising taste of kingfish sashimi decorated with tiny beetroot leaves on the side, a sample of the fabulous food to follow.
The word from the kitchen was that I should try something new. That meant looking beyond the seared Queensland scallops on angel-hair pasta, which has been a long-term favourite of mine, and many regulars.
A scan of the entrees revealed creamed baby fennel and oven-roasted garlic soup, or homemade Peking duck Chinese mushroom ravioli with soy glazed choy sum, enoki mushroom, star anise, orange and ginger consomme, and the crispy-skinned fillet of Atlantic salmon, among others.
I was thrilled with the salmon, served with a yellow pepper and saffron jelly terrine, celeriac, caper and preserved lemon remoulade with morsels of a rich beetroot reduction.
My dining partner was equally as effusive over the wonderful ravioli dish and the orange and ginger consomme poured over the pasta dish at the table.
When it came to the main course there were many choices, but when the dining partner chose the parmesan-crusted King George whiting, I decided to stick with the tried, but trusted crispy duck leg confit.
Daran’s signature duck dish never fails to impress and on this occasion it was no different. If you enjoy duck, and you haven’t tried his version, then you don’t know what you are missing.
I especially savoured the homemade porcini gnocchi that formed its base, along with braised red cabbage, sauteed wood mushrooms, asparagus tips and truffl einfused pan juices.
Even Daran was keen to hear our view on the whiting dish.
It is new to the menu and was a complete hit, while light enough to ensure nothing was left on the plate.
The fish was served with sweet corn and fresh spanner – crab souffle, white asparagus, lemon thyme risotto and chive beurre blanc.
With only enough room for a shared dessert, the wonderful trio of tastes from the menu was the perfect way to end the meal – a small Baileys and vanilla creme brulee; a chocolate, caramel and macadamia nut tart; and a taste of the homemade ice cream.
After a glass of champagne on arrival, we allowed our waitress to make a selection of wines to accompany each dish, which I’d gladly recommended to anyone willing to try something other than their favourite drop.
Sitting back in the comfort of the soft banquette along the back wall was the best position to soak up the trendy new look of the restaurant.
Diners have the choice of sitting inside or booking outside, which is ideal in the warmer months.
Lunch prices have been set at $17 entrees and $30 for mains and a two-course special at $48, including a glass of wine on arrival.
Party planners may be interested in a set menu from the a la carte list at $65 for two courses. Chill is at the northern tip of the Main Beach dining and retail strip, but be prepared to book if you want a place on Friday or Saturday night.
The Gold Coast Bulletin - Bite
by Judy Dean
Wednesday, November 19, 2008