I am passionate about food, cooking and ingredients. Currently in London, just back from eating my way around the world in one tasty adventure.Visit www.Mange-Two.blogspot.com for updates and inspiration.
Published June 9th 2012
Venture two minutes from the bright lights of Eagle Street Pier and you might find yourself at Spring on Felix Street in Brisbane's CBD. Surrounded by tall buildings, the stylish black tiled front, beams a warm and welcoming light on to the street outside.
The vast of wall of wine bottles catches the eye and draws you inside where the professional wait staff are ready to greet you.
The front of the restaurant is open to the elements, so when shown to our table near the door we asked to be moved further inside to avoid the cool air of the winter evening. Our new table was next to a glass wall, on the other side of the glass wall were a group of people sat around a large breakfast bar type table. This is the venue for Spring's Cooking School Classroom. The restaurant holds regular events tutored by top chefs ready to share their culinary secrets with the class.
Inside Spring the lighting is bright and furnished with traditional materials like the wooden floors and marble counters. It has a classic look, not overly pretentious but you know they are serious about the food. Displayed on the counters are jars and bottles filled with chutneys and preserves, fresh produce of the season, giving the feeling that this would be a great place for coffee and cakes during the day. However we were there in the evening and this was even better.
The menu at Spring is just like the rest of the restaurant; simple and all about the food. The whole menu takes up one A3 size page which makes it easy to navigate and discuss what might be good with your fellow diners. The Spring ethos of cooking with the seasons means that the menu is frequently being updated. There are a few dishes which are ideal for sharing and they also have daily specials chalked up on boards. The food is simple and hearty, all made on the premises.
Starter: Calamari fritti, lemon, aioli ($16)
Main: Slow braised lamb shoulder, cauliflower gratin, roast carrots & Paris mash ($60) For two to share.
The calamari was shared as a starter. It was presented in strips rather than rings and had a crumb coating which had a spicy paprika hint to it. With the lemon and aioli this dish was superb.
The Three Amigos
For the main even my girlfriend and I were torn between a few dishes on offer, but ended up going for the sharing plate of lamb. What a great call this turned out to be. Our places were re-set with what can only be described as sabres which were required to carve up our joint. The boneless piece of meat was tender and moist, with flavours of garlic and rosemary putting huge smiles on our faces. The sides that came with the main were also delicious, although some of us were not so keen on the carrots which had been roasted in treacle or similar and produced a burnt and sweet taste. Not me, I thought it was a great addition to the meal.
The portions at Spring are generous, the food divine. We finished the lot without much struggle with stares from neighbouring tables. Were they jealous of our food or our abilities to consume? There was a lot of food but it was so tasty that it would have been a crime to leave a single morsel.
The sight of the other diners plates being brought out made us believe that we would be back there soon to sample what other seasonal delights Spring has to offer. Whatever season it is, Spring is never far away.