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Restaurant Rapide

Rapide brings the class and sophistication of many of its CBD rivals to the ’burbs with aplomb. With its smart décor of timber chairs, white walls and banquette seating, it’s timeless in both look and feel. What is always changing, though, is chef/owner Samuel Walters’ menu. Making the best of top-quality, seasonal produce, it features the likes of Rannoch Farm quail balanced beautifully with sweet onion purée and rich confit egg yolk; and ocean trout and Moreton Bay bug, both fresh and sweet, with a well-flavoured bouillabaisse sauce. Desserts include twists on classics, such as rosella cheesecake with crackly chocolate rocks and sharp Champagne sorbet, and a successfully light and airy prune and Armagnac soufflé. The carefully conceived wine list includes inviting New and Old World labels. Completing the package, well-versed staff deliver attentive and friendly service.