| Songbirds in the Forest at Mount Tamborine is this year's
Restaurant of the Year, Best Modern Australian Restaurant and Best
Newcomer. Songbirds' owner Bonnie Rodwell is thrilled with the
result. "It is a tribute to the songbirds team headed by chef de
cuisine Daran Glasgow and sous chef Todd Stuart. I feel very
humbled and rewarded by the support we have received since opening
just seven months ago," Bonnie says.
Songbirds combines the best of elements of dining in one amazing
package at Mount Tamborine. It's worth the 30-minute drive from the
Coast to experience the most delightful food in an idyllic
location. This restaurant is set among acres of rainfores populated
by sweetly singing birds; the lush greenery and modern decor
creates a magical, exotic paradise.
Chefs Daran and Todd combined their skills to create an haute
cuisine collection of dishes. Daran says they wanted to give people
something totally new. "We are both trained in the classic
traditions of cooking but we have also worked with the modern
masters. This gives us the skills to work with any type of produce
and the attitude needed to create new taste sensations," Daran
says.
This season's menu starts with organic sol bread and homemade
dips. Try the connoisseur's winter warmer of creamed celeriac and
potato soup with smoked snapper tortellini. There's freshly shucked
Pacific oysters with pickled ginger, flying fish roe and Vietnamese
dressing and sumptious tempura coated oysters with shaved fennel
and watercress salad.
Seafood sensations include an Asian-inspired ocean king prawn
salad on kaffir lime and lemon grass omelette. The smoked rainbow
trout with prosciutto, artichoke, caper and red pepper salad with
polenta-crusted potato galette, tomato salsa and sherry vinaigrette
shows fish in a glorious concert of colour and flavour.
Try the luxurious textures and taste of Jerusalem artichoke and
green olive pithivier with aubergine caviar, or the Thai beef
salad.
The confit rabbit and wood mushroom tart with porcini and
truffle cream are country inspired. The hickory smoked duck breast
with spiced choizo in a white bean and lentil cassoulet with
Moroccan scented pan juices is a modern Australian version of a
French Provençale classic and the salt and pepper cuttlefish with
glass noodles is a fusion of Asian flavours and local produce," he
says. Diners will find the fresh snapper, plump Queensland scallops
and Atlantic salmon very much to their taste. For a meaty treat try
the thyme roasted chicken breast or the Black Angus graine fed eye
fillet.
Indulge in desserts of valhrona chocolate crème brulée, amaretto
and marinated cherry ice cream; or the caramel and fig bread and
butter pudding with butterscotch saucce and Baileys ice cream.
There's a trio of ice creams or sorbets; rhubarb and wild berry
crumble; caramelised banana tarte tatin and the piece de
resistance, hot soufflé. Songbirds has a superb selection of
artisan made local cheese and the incomparable King Island Surprise
Bay Cheddar. Dinner guess are offered canapés on arrival and
palate-refreshing sorbet between courses. Songbirds wine list shows
a perfect balance of local and imported wined handpicked to
complement the menu.
If all this hints at high prices be prepared to be pleasantly
surprised. Entrees are priced from $12 to $18 and main courses from
$18 to $36. Songbirds has included value in their recipe for
success.
Songbirds on Tamborine Mountain Road, North Tamborine is open
for lunch from Wednesday to Sunday and dinner on Thursday, Frida
and Saturday nights. Private functions can be arranged and there
are six luxurious cabins for overnight or longer stays. Songbirds
in the Forest will soon be linked with a luxurious spa resort.
Stand by for details of the ultimate mountain escape.
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