Champ Kitchen and Bar is located right below the ABC building in front of the wheel in Southbank, very busy with pre-theatre patrons having a quick bite.
The restaurant is very trendy inside, Scandinavian, light wood furnishings, cool light fittings, lounges. It’s completely open with enormous glass windows and an overlook to the parklands, the wheel of Southbank and the river breezes.
The menu is sizable and spans from Asian inspired to modern Australian which I think indicates they’re trying to cater to a wide audience.
Serrano, melon, balsamic reduction
Locally sourced Serrano ham, thinly shaved and served on local rock melon. I am really envious of Australians, you are blessed with such great produce.
Grilled Mooloolaba King Prawns
Delicious, fresh, huge prawns from Queensland coast, it was simply grilled and served with simple drizzle of EVOO.
Fettuccine with Chill Mooloolaba Prawns
It said chilli on the menu, but it was red pepper and not so spicy. Excellent creamy sauce with generous serving of shrimps, I was hoping for more pasta.
Duck confit, Swiss chard, parsnip mash
The visually appealing plating was backed up with some lovely flavours and exceptionally well cooked duck. The flesh fell off the bone, which signified that it was perfectly cooked and worked with the au jus sauce. The Swiss chard provided some differing texture, slightly bitter in a good way.
The dinner was wonderful, and the location cannot be better. Staff were a bit weird though, they didn’t seem to fit in with the trendy decor and great food. A small sign states there is table service (lots of people didn’t notice this, and went up to the counter to order or helped themselves to a table), yet we were vaguely waved to a table “over there” and handed our menus at the entrance. We ended up going to the counter to pay instead of being brought a bill. Sharpening up these little things would go a long way.
Champ Kitchen and Bar
114 Grey St, South Brisbane Queensland 4101
Tel : 07 3844 4470
Date Visited : Oct 2014
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