Harrisons
Modern Australian
Harrisons
-16.481416,145.462263

The lunchtime crowd seems oblivious to the rain and thunder causing a commotion just beyond the restaurant's timber deck. They're too consumed, it seems, by chef-owner Spencer Patrick's food. In particular, his 14-hour slow-roasted lamb shoulder cooked with Madras spices and topped with crisp curry leaves. The meat, which falls from the bone, is enhanced by a raita with cucumber and a carrot, cardamom and chickpea salad that provide a balance apt in the tropics. The Hervey Bay scallops with spanner crab, miso butter and radish might be underwhelming, but the prawn toast, a favourite that often fails the childhood-memory test, is excitingly plump and spicy on bread blackened on the grill. Order a glass of King Valley arneis from the extensive wine list, and finish with the passionfruit meringue with marshmallow, finger lime, blueberries and white chocolate - it's Far North Queensland on a plate. 


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At a glance

  • Food:
  • One Star
  • Wine:
  • One glass
  • Price:
  • E $17-$22

    M $39-$42

    D $17-$19;

    d├ęgustation $80

     

  • Feature:
  • Licensed
    Bar
    Outdoor dining
    Private room
    Impressive Wine List
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Spencer Patrick

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