by Janelle (
subscribe)
I like to participate in life rather than be a spectator. Music, dancing, theatre, travelling, food, cycling and walking are some of my passions. Writing is an enjoyable pastime that allows me to share my experiences.
Subo contemporary bistro is a two hatted restaurant that is regularly mentioned in fine food awards and lists of top Australian restaurants. Suzie and Beau Vincent are the owners and creative team behind the unassuming wooden door.
Interesting decor for special occasions
There is a fixed price 5 course degustation
menu that changes twice a season. The dishes are designed to highlight seasonality and the quality of Australian produce.
We were greeted warmly and shown to our table and it was surprisingly busy at 6pm on a autumnal Sunday night. The main room is small, dimly lit and elegant with a few quirky sculptural elements on the white walls. Tables are comfortably spaced to accommodate celebrating romantics and birthday groups alike. Our waiter introduced himself and had a chat whilst explaining the menu and wine list. Whilst awaiting our first course we nibbled on sour dough from a local bakery
Baked Uprising served with hand churned butter and caramel used garlic.
Balmain bugs from Bundaberg
The Balmain bug tails were cooked perfectly and their delicate flavour was enhanced by the acidity of the finger lime sauce and the sweetness of the velvety broccoli purée. After a celebratory glass of champagne we chose to have half servings of the matched wines.
Deep fried free range egg
The second course was hard to describe as it contained salty, crispy, creamy and nutty tastes and textures. Who would imagine that a fried egg could be considered a gourmet item?
Angus flank steak
Flank steak does not sound very exciting but combined with the bitter turnip top greens, cauliflower and carrots tasted amazing.
Carrots on the side
Conversation flows easily as one does not have to think what to order neither does one suffer from envying the food choices of the other patrons. It is very relaxing to sit back, eat, drink and chill to the background of cool jazz tunes. The service is attentive and genuine and they are happy to discuss the wine and food as well as provide more bread.
The palate cleansing lemon myrtle sorbet was served with native fruit granita and was well balanced and not overly sweet.
First dessert
The second dessert of Jerusalem artichoke ice cream, white chocolate, custard apple and pear came on a specially decorated plate. The matching 'wine' was actually a stout and it went well with the creamy dessert.
The grand finale
We had a lovely evening and by the sound of it the other diners had a great time too. The food is fine dining but the atmosphere and service are not pretentious at all.
Subo will cater to special dietary requests if they are given enough notice. The restaurant is very popular with many people travelling to dine here so booking is essential. It is possible to book online, by phone or via email. I would recommend visiting here for a special occasion dinner such as an anniversary if you enjoy good food and wine.
