PROFILED BY DE GROOTS MEDIA
Siggi’s at the Port Office was first opened in Brisbane to much hoopla and fanfare in 1988. Back then it was an extremely exciting event, as nothing of that standard had been seen before. Taking advantage of the historical building which once was the Port Office for Brisbane, the restaurant is an intricately reconstructed version of a 19th century dining room with antique mosaics, paintings and rich carpet. Still one of Brisbane’s top restaurants today, the standards have remained impeccable and the dining room itself is as impressive as ever.
The menu is a neat and concise conglomeration of Queensland’s finest produce and flavours. For starters the tortellini of Moreton Bay Bug with verjus and citrus butter, plus a crispy leek and herb salad topped with Yarra Valley salmon roe, can’t be passed up. The crunchiness of the leek combined with the turgidness of the roe creates an enjoyable palette of flavour. For mains there are many delectable choices such as the Chateau Briand for two, or the asiette de pecheur of prawns, bugs, scallop, snapper and shellfish in a roasted tomato and fennel bouillabaisse. It is an absolute must that you leave room for sweets at Siggi’s, where they spend just as much creative energy and passion on inventing desserts as on the rest of the menu.
Meagan Hepworth, February 2008
LOCATION
Located in the heritage-listed 19th Century Port Office, Siggi`s is a unique, 5-star dining experience unlike any other in Brisbane.
DETAILS
This is a classic fine dining establishment, stately and elegant with a grand mahogany staircase, classical Italian artwork and first-rate service.
FOOD & BEVERAGE
The team at Siggi`s have created a menu that blends modern Mediterranean cooking with a few thoughtful, contemporary touches. Try some of the excellent seafood selections available, including an entree of seared white scallops cauliflower, almonds, white mulberry and caper vinaigrette. Mains include Smoked Salmon Larded Snapper Fillet with crab filled zucchini flower, eggplant, prawn cannelloni and horseradish velouté and also Northern Rivers Rabbit, Rabbit “chops” gallantine, confit leg and cepé mushroom pithivier and celery foam.
A five-course degustation menu is available, showcasing the finest local seafood and seasonal produce each month, while a tempting tapas menu has been introduced to the newly refurbished balcony overlooking Edward Street.
An extensive wine list, including many rare and sought-after wines offers the perfect partnership for each delectable menu item.
EXECUTIVE CHEF DE CUISINE CAMERON MATTHEWS
Softly spoken and with an easygoing demeanour, Executive Chef de Cuisine, Cameron Matthews is a man who is passionate about cooking. Good cooking. Cameron is well poised for the role, bringing with him more than ten years experience gained at some of Australia`s most notable restaurants. "As a Chef I have enormous respect for Siggi`s. It is a restaurant with a very long and proud history and I will do my best to uphold its reputation for excellence."
SIGGIS WINE BAR
Siggi`s Wine Bar is a sophisticated retreat and is the perfect venue to meet with business associates or friends. The wine bar offers a selection of champagnes, Australian wines, superb cognacs, malt whiskys, fine cigars and a creative snack and supper menu. Siggi`s Wine Bar is open Tuesday to Saturday, 5pm to midnight.
