Brents Dining Experience

RATING
3
REVIEWS

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85 Miskin St
TOOWONG, QLD, 4066
local (07) 3371 4... local (07) 3371 4558
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Reviews of Brents Dining Experience

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SkyfonBlue 4 reviews
Food and the fine dining experience was amazing.
with the buy one get one free main meal in the Entertainment book was a bonus
would highly recommend this restaurant. Big ticks from the wife also. I recommend the duck and the floor of the black forrest for desert YUM !
10 months ago
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pavmanjw Newbie 1 review
My wife and I came across this restaurant by accident while looking for a place to celebrate our anniversary , its not located in a place you would expect a fine restaurant to be and to be honest the parking isn't the best , but the food MORE than makes up for it, arguably the best food and service experience Ive had in Brisbane , we;ve been back several times since then and have always been completely satisfied , I highly recommend the wild mushroom cappuccino !!!!!!! ,
1 year ago
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MOBNash 4 reviews
Divine food, wonderful service! Definitely the place to go for a special occasion... the easy street parking is a bonus.
2 years ago
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Editorial Reviews

Brents

The Courier-Mail

Monday, August 10, 2009

MOVING into a kitchen that has been home to Michel Bonnet, Russell Armstrong and Bruno Loubet is like stepping into a well-worn pair of boots.

Then naming the place Brents: The Dining Experience stretches the leather a little further.

Brent Farrell has just taken his restaurant into its fourth year, so it seems he has managed to fill those shoes and, no doubt, etch a little of his own character into them as well.

The latest incarnation of this odd hidey-hole has walls of chocolate and milk-coffee, acres of linen, shiny stemware, while waiters attired like support actors in an Auguste Escoffier documentary give the place an air that is distinctly European, reasonably formal and a wee bit yesteryear.

But the menu dispels any notions of nostalgia. Its foundations lie in centuries of French classicism, but the elements of deconstruction – foams, ice cream amid the savoury courses and so on – are definitely 21st century.

There’s plenty on the menu for the non-experimental diner, such as duck liver parfait with port syrup ($8) and a chunk of nine-plus kobe beef ($3...
Source: The Courier Mail | Restaurant Reviews

Full review on The Courier Mail | Restaurant Reviews
Brents the Dining Experience

BrisbaneNews

Friday, April 18, 2008

With mushroom-coloured tongue and groove walls, high ceilings and a fireplace, this boutique restaurant in what was once an old Queenslander, has retained all its charm. Brent Farrell, who trained at La Gousse D’Ail in England, has an innovative style that pushes the culinary envelope. His crispy confit duck, butternut pumpkin, lemon curd and liquorice dust is a triumph. There’s a classy selection of wines and Brent does a nine-course degustation, with six wine matches, for $100pp. Mains average: $32.50.