As a pretty avid supporter of Brisbane Festival (especially its culinary side), we’ve been working hard alongside the festival team, and partner Vinaceous wines, to ensure there are plenty of amazing dining experiences across the city as a part of the festival. From the 6th to the 27th of September, food lovers will have their work cut out for them choosing somewhere to eat because there’s no shortage of delicious options, as well as Vinaceous wines, to pick from.
As a partner of Festival Flavours, the wining and dining element of the Brisbane Festival, Vinaceous wines will be appearing at several of Brisbane’s best restaurants, matched with specially crafted dishes for exclusive dining experiences. You can get a sneak peek at where you’ll find the bodacious vintages and their accompanying dishes right here:
Vintaged Bar & Grill
Eat: Wagyu chuck tail with potato purée, brussel sprout leaves, cipollini onions and bone marrow
Drink: Vinaceous ‘Raconteur’ Cabernet Sauvignon
Watt Restaurant + Bar
Eat: Honey and cinnamon lamb rack, charred baby asparagus, radicchio, vine tomatoes, parsnip purée and olive tapenade
Drink: Vinaceous ‘Red Right Hand’ Shiraz Grenache Tempranillo
Bacchus
Eat: Moreton Bay bug tail with beer battered anchovy and salted rockmelon
Drink: Vinacoeus ‘Burlesque’ Blanc de Blanc
Customs House Restaurant
Eat: Roasted Barramundi, smoked white bean purée, crispy artichokes, wilted spinach and olive tapenade
Drink: Vinaceous ‘Sirenya’ Pinot Grigio
The Jetty
Eat: Braised pork shoulder ragout with pappardelle, snow peas, parsley and toasted hazelnuts
Drink: Vinaceous ‘Impavido’ Vermentino
Lock ‘n’ Load
Eat: Confit chicken pithivier with mushroom purée, roasted truss and goats curd
Drink: Vinaceous ‘Snake Charmer’ Shiraz
To make the choice even harder, you’ll find plenty more exclusive pairings on the festival website. Of course, with a three week long festival program, you probably have time to try them all. We certainly will be.