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Hats Off to Vintaged Bar + Grill for the Third Year

July 11, 2014 Accolades No Comments Email Email

Hilton Brisbane’s Vintaged Bar + Grill has been awarded a prestigious Chef’s Hat at the 2014/2015 brisbanetimes.com.au Queensland Good Food Guide (GFG) Awards for the third consecutive year.

Vintaged Bar + Grill scored 15 out of 20 to claim a sought-after Chef’s Hat – an extraordinary achievement given the calibre of restaurants on the list.

Executive Chef Jeremy Clark said he could not be happier with Vintaged Bar + Grill’s inclusion in the nationally recognised guide for the third year 347224_num906356running.

“The award pays tribute to the hard work and dedication of Sous Chef Dario Fiorino, Restaurant Manager Johannes Brosemann and the entire Vintaged team who continue to deliver enjoyable, interactive dining experiences,” Mr Clark said.

“The experience in Vintaged is a testament to the evolution of the restaurant since opening in October 2011. We are continually striving to heighten the guest experience, through our menus, which currently are set to transform again, returning to a strong focus on dry aged meat and a wide variety of interesting cuts of beef, lamb and pork.”

The new menu, available now, pays homage to the pioneering start the restaurant gave Brisbane in 347224_num906354late 2011, which was awarded its first chef hat soon after at the inaugural Queensland Good Food Guide (GFG) Awards.

Since its inception, Vintaged Bar + Grill has been renowned for purveyors of meat ranging from dry aged to grain fed and wagyu, and showcasing break out dishes including veal sweetbreads, cheeks and bone marrow, and the first restaurant in Brisbane to showcase a 2kg Tomahawk rib eye, designed to share.

Vintaged’s produce is selected each day from markets and South-East Queensland farms ensuring the restaurant’s chefs are working with the finest seasonal produce available in Queensland and Australia.

The restaurant aims to provide a standalone, uncomplicated dining experience, with a carefully crafted menu capitalising on fresh Queensland produce sourced daily and premium Australian meat, aged to perfection in the restaurant’s signature dry aged meat cabinet.

Chef’s Hats are only presented to those restaurants showing the highest level of culinary excellence after careful deliberation by the GFG review team. Reviewers dine anonymously at each restaurant, paying their bills in full.

A restaurant can be reviewed multiple times, particularly for Chef’s Hat awards which comprise only the most elite of restaurants. Restaurants are scored out of 20 and the total restaurant experience is assessed. The point system comprises 10 points for food, five for service, three for ambiance, with an extra two points possible for something special – be it location, service, attitude, commitment or a “wow” factor.

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