Ortiga – Brisbane

by Suha on April 26, 2011

 

I love it when a restaurant combines traditional cuisine with new age twists and also pushes the boundaries with interesting combinations and cuts of animals. That is just what owner Simon Hill has done with Ortiga. Chef Pablo Tordesillas who is a Spaniard has a small but great menu. I just wanted to order everything on it. Unfortunately my fellow diners were not very adventurous so I look forward to coming back to try the pigs head, bacalao, smoked eel and pigs trotters. Not sure about the jamon. It does sound amazing – the jamon iberico de bellato puro is rare to find and cured from black pigs but at $56 for 20 gms…not so sure! I really enjoyed the meal and would go back for sure however I know for the next time not to let the staff bully me into ordering too much which they did on this night.

 

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Croquetes – filled with jamon and b├ęchamel sauce

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Flounder ‘ a la plancha’ with salpicon de mejillones – Flounder, mussels, red and green finely diced capsicum, corriander salsa and chive oil. Beautiful fresh and crunchy flavours and a nice tangy salsa

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Codorniz rellena con pasas y pinones – Quail with fennel and black olive picada – Deconstructed quail stuffed with raisins and pinenuts on a fennel puree and olive paste. A lovely soft and tender quail…

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Cochinillo – slow cooked suckling pig with spiced chickpea puree and lemon – pork belly – chickpea puree and a tart lemon puree that went really well with the pig

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Arros caldoso de mariso – lots of king prawns, bugs and mussels in this soup rice dish.

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Chocolate 3 ways – Cucho chocolate – like a hot churro filled with chocolate – very nice!!! Chocolate and anise ice cream, dark chocolate sauce.

{ 1 comment… read it below or add one }

discovervin April 26, 2011 at 9:57 AM

hmmm. sounds like our kind of restaurant!?

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