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Kym has finalised the menus for Valentine’s Day next week and are below as follows.

The Euro menu for both sitting times (or click here to download a PDF menu)

Amuse bouche

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Entrée choice

Shaved Proscuitto di Parma, citrus, figs, fennel shoots, locally grown rocket, olive oil

Salad of Bangalow duck, pickled grapes and onions, slow cooked egg, young frisée

Orecchiette with chilli, garlic, gorgonzola dolce, broccolini, almonds

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Main choice

Chargrilled free range spatchcock, soft parmesan polenta, sage, almond, brown butter

Today’s market fish, à la meunière, lemon

Mahn River Wagyu rump cap 6-9+ 250gm

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Dessert choice

White chocolate and citrus tart, raspberry sorbet and lemon curd

Peach parfait and apricot jelly, apricot sorbet and peach sauce

Selection of Australian and imported cheese for one

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Petits fours

 

Urbane five course degustation for early sitting (or click here to download a PDF menu)

Amuse bouche

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Yellowfin tuna

Watermelon, ginger, chilli and hibiscus ice

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Marron tail

Crab congee, nori, dashi

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Bangalow duck

Air dried, blood plum, spiced yoghurt

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Wagyu 9+

Grilled over hay, bonemarrow, charred turnips

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Valrhona

70%, ivory, P125, parsnip, coffee

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Coffee, tea and petits fours

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Urbane ten course degustation for later sitting (or click here to download a PDF menu)

Amuse bouche

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Yellowfin tuna

Watermelon, ginger, chilli and hibiscus ice

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Chawanmushi

Kingfish otoro, caviar

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Marron tail

Crab congee, nori, dashi

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Snapper

Petits heirloom vegetables, coconut fumet

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Murray cod

Milk skin, potato, crispbread

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Bangalow duck

Air dried, blood plum, spiced yoghurt

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Dorper lamb

Three day old carrots, fenugreek, cauliflower

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Wagyu 9+

Grilled over hay, bonemarrow, charred turnips

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Manchego and Gruyère

‘Mac and cheese’, Jamón Ibérico

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Valrhona

70%, ivory, P125, parsnip, coffee

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Coffee, tea and petits fours

 

To make your reservation or for any queries, please contact Shaunagh O’Malley on (07) 3229 2271.

Photos sourced from the Shobbrook Wines website

In October last year an energetic, charming and scruffy young Tom Shobbrook arrived at Urbane with a mixed bag of naturally made wines from the Barossa & Adelaide Hills, some homemade traditional Italian sausage that had been curing in his winery, a sharp knife and a piece of floorboard to slice the meat on while we tasted his wines. By the end of the tasting we had planned this dinner.

At 30 Shobbrook is already a household name, his humble winery on his estate is a key destination for many Australian & international wine journalists and his hospitality to the trade is well known. His wines are not only superbly crafted but are also made without the use of any artificial additives at all (with the exception of a touch up of sulphur at bottling for transport!).

The question of authenticity in wine is in the international spotlight right now.  The debate rolls beyond organics and biodynamics challenging chemical-assisted viticulture, into questions of how much intervention is necessary in the winery before the authenticity is obscured or lost. And Tom has accidentally landed right in the middle of the discourse. Not because he is carrying a flag for what he loves, but because the proof is in his puddings, so to speak.

Tom Shobbrook has leapt into the international spotlight within a year of his first Australian release. Winning the prestigious Australian Wine Medal from Gourmet Traveller in 2010 brought attention not only to Tom’s label, but to the movement towards more authentic wine.

Shobbrook learned how to make wine in Italy, making wine for six vintages at biodynamic Chianti Classico producer Riecine. Upon returning to his home at the Barossa a very different man than he was when he left, Shobbrook converted his family estate to biodynamic farming, built a small winery in a shed on the property and started making wine the way he loved: as naturally as possible.

Within two years of his first release of his Barossa Valley wine label, Shobbrook Wines, Tom Shobbrook has become a household name among Australian wine aficionados and international press alike. Unfortunately he makes so little of it that it is soon sold out after release, only adding to the mystery of his artisanal vino (which he bottles, labels and seals by hand).

Shobbrook makes wine like no-one else in Australia: stunning, textural Sauvignon Blanc that looks and tastes like anything but; long skin-contact Riesling that has seen partial barrel ferment; Pinot Noir/Nebbiolo blends and Barossa Valley Syrah that seems closer to Cornas than to the South Australian standard for the variety.

According to Tom, these wines are made to be drunk young with good company, lots of laughter and great food.

Join us on Thursday 16th February at 7pm for a very special wine dinner with Tom. Matched with a sublime five course menu by Kym Machin, you are assured all the ingredients for a memorable night. Tickets are $155 and seats are limited – book now to avoid disappointment! Ph 3229 2271.

 

Whether you are after relaxed dining at the uber-chic The Euro, or looking for a high quality fine dining experience at Urbane, celebrate Valentine’s Day with us on Tuesday 14th February.

Please see below for dinner times and prices for Urbane and The Euro or click here to download our Valentine’s Day brochure.

URBANE

5.30pm sitting (out by 8pm)
Five course degustation menu with complimentary canapé, tea or coffee, petits fours, plus gift bag $110

8.30pm sitting
Ten course degustation menu with complimentary canapé, tea or coffee, petits fours, plus gift bag $150

The Euro

5.30pm sitting (out by 8pm)
Four course set menu including shared tasting plate & set entrée, main, dessert, plus petits fours & gift bag $100

8.30pm sitting
Four course set menu including shared tasting plate & a choice of entrée, main & dessert, plus petits fours & gift bag $120

Not into Valentine’s Day but still want to spoil your loved one? A special pre-Valentine’s Day menu will be available at Urbane on Saturday 11th February. Contact us to find out more by emailing reservations@urbanerestaurant.com or phoning 07 3229 2271.

Last Thursday 13 October was a big night for Champagne lovers celebrating Champagne Month, as Urbane played host to the The Champagne Bureau and Vogue Living Queensland celebration event!

Queen of all things Champagne and one of its biggest ambassadors, Bernadette O’Shea shared some brilliant stories, as guests sampled a vast array of Champagnes whilst enjoying a wonderful four course menu by Kym.

The feedback we received from the night was the real winner of the night was the pairing of the free range duck breast, cherry and clove chutney, with smoked wing and pistachio Boudin, foie ravioli and truffle jus, with the two Champagne’s of N/V Krug Grand Cuvee and the N/V Paul Dethune Blanc de Noirs.

Above and below are some of the pictures from the night – view our Facebook page for more!

Upcoming Chocolate Appreciation Class

Running on from the success of the first sold out chocolate class, our head pastry chef, Aaron Surman, will be hosting a second class on Monday 14 November.

Sit down with Aaron and discover the ins and outs of chocolate and and its working with desserts.

Aaron recently completed a week long chocolatiere class in Japan with the Valhrona Chocolate Company – an honour amongst pastry chefs due to the class only being open by exclusive invitation.

Aaron will talk about the differences between the fat and cocoa percentages in different chocolates and what applications they’re best suited for. There will also be a demonstration with chocolate petit fours, including hand rolling and moulding, fillings, enrobing and decorating. Aaron will also show you how to make a simple dessert that you can easily reproduce at home that will amaze friends and family!

At a cost of $100 per person (additional $20 with tasting wines) guests will also enjoy a fabulous dessert degustation.

Seats will be limited to 20, so be sure to book early to avoid disappointment. Ph (07) 3229 2271.