A Brisbane trip is not complete without a visit to Dan Arnold. And this time, we got to meet the man himself 🤭 (although a lot of embarrassing tales led to this moment). We dined here with N+A, celebrating birthdays and food poisoning.
We had the 8 course menu for $215 per person, and an additional $195 per person for the wine pairing.
We had the 8 course menu for $215 per person, and an additional $195 per person for the wine pairing.
Starters
The food started coming out fast so I didn’t catch all the ingredients but this was some sort of eggplant on a crisp 😃.
This bite was seaweed, ponzu and black sesame.
This was a corn taco with a very refreshing and savoury filling.
entrée
Our breads and butters were chives brioche and masala bread with salted butter and black garlic butter.
I do not remember what this was but it was sweet and savoury 😂.
This was a Korean-flavoured carrot slice with one bulb of black sesame, kimchi and green onion.
This was an amazing umami bite of dashi meringue with sea urchin inside and trout roe on top.
Main Course
For the first main course, we had seared scallop flanks with caviar imported from France and chicken skin. The dish offered a luxurious contrast of flavours and textures, with the charred and buttery sweetness of the ocean gem, the briny pop of caviar *kaching sound*, and the crispy, savoury crunch of the fried chicken skin.
The next dish and the start of our wine pairing was titled hot and sour carrot. This was a combination of carrot in different forms, with prunes, bull’s blood and crispy white rice.
The main dish was served room temperature with a mix of savouriness, sweetness and crunchy textures, whereas the bowl on the side was a hot serving of smooth and creamy carrot puree. It was absolutely delicious 🤤🤤🤤.
Wine: Paired with a 2019 Rotem & Mounir Saouma Chateauneuf-du-Pape ‘Magis’ Blanc. This is a white wine, rich yet beautifully balanced, offering aromas of orange blossom, ginger spice, and grilled nuts. With layers of citrus, stone fruit, and a hint of vanilla, its smooth and seductive character made it truly something special.
The main dish was served room temperature with a mix of savouriness, sweetness and crunchy textures, whereas the bowl on the side was a hot serving of smooth and creamy carrot puree. It was absolutely delicious 🤤🤤🤤.
Wine: Paired with a 2019 Rotem & Mounir Saouma Chateauneuf-du-Pape ‘Magis’ Blanc. This is a white wine, rich yet beautifully balanced, offering aromas of orange blossom, ginger spice, and grilled nuts. With layers of citrus, stone fruit, and a hint of vanilla, its smooth and seductive character made it truly something special.
Next was the Falls Farm asparagus. This had bay lobster, sorrel mousse with white asparagus and lemon zest.
The acidity of the sorrel and slightly-bitter-and-nutty asparagus was perfectly subtle, emphasising the delicate sweetness of the lobster.
Wine: This was paired with a cool-vintage Sentio Beechworth Chardonnay 2023 that showcased a vibrant fruit integrity and incredible textures, with notes of grilled peach, cooked apples, hay, and woodsy spices, all gently enhanced by subtle oak from its time in foudre (wooden vat) and barrique (mature barrel).
The acidity of the sorrel and slightly-bitter-and-nutty asparagus was perfectly subtle, emphasising the delicate sweetness of the lobster.
Wine: This was paired with a cool-vintage Sentio Beechworth Chardonnay 2023 that showcased a vibrant fruit integrity and incredible textures, with notes of grilled peach, cooked apples, hay, and woodsy spices, all gently enhanced by subtle oak from its time in foudre (wooden vat) and barrique (mature barrel).
This was Ben’s Coral Trout, with pickled celtuce and pistachio cream.
The dish balanced the delicacy and tenderness of the fish with the crisp, tangy bite of pickled celery-lettuce while the pistachio cream added a rich, nutty smoothness that tied everything together.
Wine: Paired with a 2018 Joseph Drouhin Chambolle-Musigny Amoureuses Premier Cru. With vibrant aromas of Griotte cherries, raspberries, and blood orange, this medium to full-bodied wine balances succulent fruit with muscular yet powdery tannins, promising elegance with patience.
The dish balanced the delicacy and tenderness of the fish with the crisp, tangy bite of pickled celery-lettuce while the pistachio cream added a rich, nutty smoothness that tied everything together.
Wine: Paired with a 2018 Joseph Drouhin Chambolle-Musigny Amoureuses Premier Cru. With vibrant aromas of Griotte cherries, raspberries, and blood orange, this medium to full-bodied wine balances succulent fruit with muscular yet powdery tannins, promising elegance with patience.
This pièce de résistance Duck was 14-days dry aged, with rhubarb, Davidson plum juice, whitlof, pickled walnut and sweet potato gnocchi.
The rich, savoury duck was complemented by the tart brightness of rhubarb and Davidson plum juice, creating a bold contrast of flavours. Bitter witlof and tangy pickled walnut added depth, while the sweet potato gnocchi provided a soft, buttery sweetness that balanced the dish. This was one of our favourites from the night 🤤.
Wine: This was paired with a Château de Plaisance Sur la Butte, this offers a beautifully balanced wine with ripe red berry aromas, subtle spices, and earthy hints, leading to a smooth palate of raspberry, cherry, and soft tannins.
The rich, savoury duck was complemented by the tart brightness of rhubarb and Davidson plum juice, creating a bold contrast of flavours. Bitter witlof and tangy pickled walnut added depth, while the sweet potato gnocchi provided a soft, buttery sweetness that balanced the dish. This was one of our favourites from the night 🤤.
Wine: This was paired with a Château de Plaisance Sur la Butte, this offers a beautifully balanced wine with ripe red berry aromas, subtle spices, and earthy hints, leading to a smooth palate of raspberry, cherry, and soft tannins.
We finished our main course with a grade 8 Strip-loin Steak. This was served with raw bean remoulade, morels mushrooms filled with foei gras, onion ketchup, and jus to finish.
The intensely marbled Grade 8 beef was luxuriously tender, complemented by earthy tones of the morels and fatty notes of the duck liver. Followed by the crisp freshness of the room-temperature tangy sauce (remoulade) and the deep, umami-rich layers of onion ketchup and velvety jus, this bite was delicious 🤤 but on the heavier side *insert fat cat breathing deeply*.
Wine: We finished with a Fumey Chatelain Macvin du Jura. This was a unique fortified wine made by blending marc-based brandy with reduced Savagnin and Chardonnay juice, then aging it in oak for up to six years for a rich, complex flavor.
The intensely marbled Grade 8 beef was luxuriously tender, complemented by earthy tones of the morels and fatty notes of the duck liver. Followed by the crisp freshness of the room-temperature tangy sauce (remoulade) and the deep, umami-rich layers of onion ketchup and velvety jus, this bite was delicious 🤤 but on the heavier side *insert fat cat breathing deeply*.
Wine: We finished with a Fumey Chatelain Macvin du Jura. This was a unique fortified wine made by blending marc-based brandy with reduced Savagnin and Chardonnay juice, then aging it in oak for up to six years for a rich, complex flavor.
Mick got some goat cheese and brie for an additional $30.
Dessert
This was a blood orange palate cleanser. It had marmalade and Campari liquor.
Our dessert was strawberry. This had compressed strawberries (imaging the most juiciest berry exploding in your mouth), elder flower, lovage sorbet and lovage base. Lovage tastes like celery, with undertones of parsley and hint of anise, so it was very interesting seeing it complimented in a dessert. Overall, this was refreshing and mildly sweet.
Ending the night with these petit fours.
Service
The service was excellent, as usual. If anything, the sommelier and server went over and beyond, giving us subtle hints to stay late to meet Dan himself. I’ve never seen Mick and N fanboy so hard but wow, what a memory and experience 🤤🤤.
Review
Yes, we will be returning in 2026. Looking forward to Dan’s next creations.
Thank you for reading. Happy eating!
Thank you for reading. Happy eating!
