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The benefits of live yoghurt
23.03.2017

Step away from the “dessert yoghurt", writes Will Studd. The real unadulterated thing is much more rewarding.

All-Star Yum Cha
22.03.2017

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

Honey Fingers, Melbourne's inner-city beekeepers
22.03.2017

Single-source honey putting community and sustainability next to sweetness.

Vermouth is having a moment
21.03.2017

More and more adventurous local winemakers are embracing Vermouth's botanicals, writes Max Allen.

Exploring Indonesia's Komodo National Park
21.03.2017

Indonesia's Komodo National Park is home to staggering scenery and biodiversity. Michael Harden sets sail in a handcrafted yacht to explore its remote islands in pared-back luxury.

The new cruises on the horizon in 2017
21.03.2017

Cue the Champagne.

Seven recipes that shaped 1980s fine dining
21.03.2017

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

Where Melbourne's finest will take the World's Best Chefs
20.03.2017

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

The Survey Co
Modern Australian
  • 32 Burnett La,
    Brisbane, QLD
  • (07) 3012 8725,
    surveyco.com.au
  • Lunch Mon-Fri noon-3pm

    Dinner Mon-Fri 5.30pm-10pm

    Sat 5pm-10pm

The Survey Co
-27.470022,153.023808

It's within cooee of Queen Street Mall, but this laneway bolthole feels coolly out of step with it. Moodily lit with an industrial-chic interior featuring brick, leather hides and brass, there are nooks aplenty to dally in, including a quirky courtyard behind. Even the wine list is character-filled - a "reserve, vintage and obscure" selection sees aged Burgundy mixing it with Aussie fiano and Hungarian Tokay. Modish enamelled plates may not impress everyone, but when they bring octopus terrine offset by tart chardonnay jelly, salmon pearls and fennel, who cares? Pork variations feature in a death-row meal: roast pork, pork sausage and a pork farce-filled battered zucchini flower. Barramundi is lighter, topped with salt and vinegar crisps and on a creamy cauliflower base. Service is slick and sweets are, well, sweet, especially a nutty riff on millefeuille featuring chocolate-dipped banana, hazelnut ice-cream and caramel. 


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At a glance

  • Food:
  • One Star
  • Price:
  • E $8-$14

    M $34-$58

    D $12-$16

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Wheelchair Access
    Outdoor dining
    Private room
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Michael Conlon

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