Degustation menu draws crowd for six courses

Chef Lance Carter at the six-course degustation dinner with wine pairing at Harvey Road Tavern.
Chef Lance Carter at the six-course degustation dinner with wine pairing at Harvey Road Tavern. Christopher Chan

LOVERS of fine food are calling for more gourmet options in Gladstone - and when epicurean opportunities appear, diners are putting their best fork forward.

While pub grub is in walking distance for most locals, our increasingly diverse community wants a greater range of restaurants.

The popular evening saw a six-course menu matched with wines - and similar events are held every few months.

Fiona Anning, who has attended the last two degustation meals, said restaurateurs needed to cater for different demographics in town.

"People are coming from all different places (to Gladstone), they need to cater for people from Brisbane, Melbourne and Sydney," she said.

Ms Anning said she had been in touch with Brisbane-based restaurants to encourage them to open in regional towns like Gladstone.

Harvey Road Tavern chef Lance Carter said the degustation evenings had been popular, with specialised dishes cooked up on the night.

"Tonight I ordered in kangaroo, we don't normally offer that at Harvey Road," Mr Carter said.

Some delectable items on the Harvey Road degustation menu included teriyaki kangaroo with braised bok choy and shitake mushrooms and smoked chicken brushetta on a French baguette.

Across town, Tables on Flinders offer a seven-course degustation menu, which matches seasonal ingredients with wines.

Rocksalt owner Jason Faint said his restaurant offered a degustation menu when they first opened, but had to switch to al la carte to meet Gladstone's population growth.

"There's still a demand for gourmet food in Gladstone," Mr Faint said.

Teriyaki kangaroo with braised bok choy.
Teriyaki kangaroo with braised bok choy.

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