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Warm up withSpring for winter

June 19, 2013 Lifestyle No Comments Email Email

Winter is the ideal time to indulge in delicious, hearty cuisine and Spring’s new menu, available now,promises plenty of sumptuous, seasonal flavours.To top things off, Spring’s new family-style share plate offerings at dinner are perfect to cosy up with as the weather cools.

Spring Duck Pappardelle_resizeSpring brings the farm to the heart of the city, working with local purveyors where possible and sourcing fresh, seasonal produce. Directed by Head Chef EmlynThorrington, Spring’s seasonal menus provide an authentic dining experience reflecting the rich offerings of Queensland’s hinterlands.

Spring’s new share plates are the perfect option for an after-work bite to eat over drinks,to enjoy as an entrée to dinner or to share with family and friends. Linger over dishes such as the Gypsy plate – Crumbed Hinterland Zucchini Flowers, Gympie feta, Gin Gin smoked tomatoes, local olives; or three mini Wagyu beef burgers, shoestring fries.

Also on offer are Mains for Two – generous dishes made for sharing, including Pot roast Mary Hill lamb shoulder, parsnips, buttered silverbeet and Roast Byron Bay pork belly, bread sauce, apple and blue cheese tart, greens.

Food lovers who prefer to keep their cuisine all to themselves will savour new lunch and dinner options, including entrées such as Spiced quail, herb quinoa, quince & sherry caramel and Endive salad, mustard, honey, walnuts, Meander Valley crème fraiche; and decadent mains like Wild mushroom & chestnut risotto, Donnybrook cheese and Braised beef cheeks, soft polenta, red wine, olives. 

And, since winter is all about indulgent comfort food, Spring has dessert covered with tempting offerings such as Coffee crème brûleé, langue du chat and Flourless chocolate cake, chocolate fairy floss with Chantilly cream. 

As the temperature drops, curl up at Spring for breakfast, brunch, lunch or dinner and warm your tastebuds with the restaurant’s sumptuous new winter offerings. Visit the website for the full menu and contact Spring to book your table.

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