REVIEW
Mind-blowingly complex snacks launch the high-kicking, overachieving culinary performance that takes place in this moody 24-seat basement diner. Perhaps paper-thin wagyu beef wafers dotted with shiitake and chestnut mushroom creams, or dry-aged marlin sashimi brightened by shiso vinaigrette and yuzu kosho. There’s free-flowing smoky duck consommé, too. Larger plates, delivered by the chefs, display the same honed skill and reverence for flavour. Like hand-cut fallow deer tartare with crisp folds of celeriac on top and a roasted sesame base. Or gloriously marbled wagyu yakiniku glazed in fermented cherry sauce with brown butter and heirloom corn. A Thai tea and salted coconut milk dessert with mandarin oil is equally well-tuned. While stellar drink pairings double down on the sense of adventure, shooting the breeze with affable sommelier Jemima Phillips is a joy all its own. A truly world-class Exhibition.
ABOUT
Exhibition
Australian
Basement, 109 Edward St, Brisbane
Chef Tim Scott
Price guide $$
Bookings Essential
Wheelchair access Yes
Open Dinner Tue-Sat
This review was written independently for the Gourmet Traveller Restaurant Guide. The guide’s reviewers visit unannounced and pay their way. To learn more about the process, head over here.
Gourmet Traveller Annual Restaurant Guide
Our guide gives a yearly snapshot of the best restaurants to eat at right now. The best-rated restaurants, as judged by the reviewers’ first-hand experience, form our national guide.
