Head Chef, Brent Farrell, has been a part of the Toowong dining scene for a decade.
85 Miskin Street is his latest offering, taking the place of ‘Brent’s – the Dining Experience’, which stood on the same ground for eight and a half years. 85 Miskin Street stands in its place – a fresh, contemporary restaurant that marries modern French cuisine with home-grown, diverse produce.
From the outside, the traditional, old cottage and quaint kitchen garden belie the minimalist, modern interior. It’s this combination of the old mixed with the contemporary that follows through into the cuisine and the wine list.
Brent’s presence in the community and lifelong obsession with food means that the clientele is a mix of in-the-know locals, long-term fans and foodies from across the state. His reputation is easy to understand. Before you get a taste of anything, you become aware of his sense of design – the plates alone provide a feast for the eyes. Stunningly crafted dishes come out into an elegant dining room.
His experience in the UK and throughout Brisbane is condensed into his new restaurant, which has quickly developed a reputation for impeccable service and creative, original fine dining. The cuisine integrates their home-grown edible flowers, with dishes including dianthas, garlic flowers, violets, violas, pineapple sage, as well as petit microherbs grown exclusively for your plate. 85 Miskin Street even has its own native beehive, producing raw, organic honey for the restaurant.
Whether it’s a savoury or sweet breakfast you’re after, 85 Miskin Street can provide. Start the day off right with bacon alongside a jamon croquette, a slow cooked egg with toasted sourdough and homemade beans; or go for the banana bread with grilled banana and vanilla ice cream, topped off with maple and cardamom whipped butter.
Dinner at 85 Miskin Street, paired with a selection of wines from its extensive wine list is a special treat. From hay-baked pumpkin with paprika smoked almonds, to braised beef cheek, duck fat potatoes, and fennel with a zucchini and parmesan slaw – the worst part of your experience will be trying to choose from the incredible menu.
Close out your meal with a dessert of berries, meringue, Madagascan vanilla and edible garden flowers grown in-house. All of this tastiness is served in a small garden planting pot, topped with sweet, fresh flowers that you can eat.
Everything about 85 Miskin Street commands respect, from its simple, contemporary interiors, to the outstanding attention to aesthetic detail on every plate. Brent’s experience, passion and expertise is apparent in every finely crafted dish on the menu.