Second on our Brisbane Wine Bar crawl was City Winery, an urban winery located within Fortitude Valley. With a focus on locally sourced food, it was a rare find in the CBD, and brought back a few memories of my experiences at the Three Blue Ducks at Byron.
We found the themed corkscrew menu to be tres adorable. The menu apparently changes frequently with what is seasonal at that time. Without too much segregation, there were a selection of small dishes, large dishes and sides.
It would hardly be a worthy outing at a winery without wine, so we kicked off with some prosecco and rose.
Starting off with a small dish, this was the house made free range pork terrine, it was served with pickles and chips. Plating was on point with a pretty assortment of greens to go with the dish, but it was still definitely small, even for an entree given that greens and chips take up quite a lot of space. The terrine itself was chilled and salty. The texture reminded us of a meatier and more sinewy version of spam.
Another small dish we ordered was the Dry Aged Venison Tartare with Jerusalem Artichoke, Rhubarb and Macadamia. Again, plating made it look like a work of art, but as a downside to this, it also meant that there wasn't too much food on the plate for our enjoyment. I liked the flavours and textures of the venison, a definite departure from our usual beef, but we were lacking in bread or crackers to accompany the dish.
We interluded before our large dish with two glasses of white.
Of the large dishes, this was the Free Range Granite Belt Pork served with Pumpkin Puree, Lentils, Broccoli and apple salad. Again the portion for a large size wasn't particularly big, but the wedge of pork was definietly wholesome and hearty. It was complimented well with the salad and pumpkin, but I definitely wish that there was a bit more.
Surprisingly still hungry, we ordered an additional side of House Made Bread with House Cultured Butter and Roasted Garlic. This was the highlight of our meal for me. I really liked the crusty dense bread. The butter was a little cold and firm, but the roasted garlic was amazing, full of flavour and wonderfully spreadable.We could not get enough of it.
Our dessert comprised of a Blood Orange Souffle, Fennel Ice Cream and Fennel Seed Shortbread. Light and fruity it was a tangy conclusion to our meal, and I particularly liked the differing temperatures between the three elements of the dish.
Taste: 6/10
Value: 4/10
Service: 7/10
Environment: 7/10
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