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Fitzy’s takes a new direction…and we love it!

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Fitzy’s, a diverse and popular venue in the Toowoomba CBD attracts a heck of a lot of social activity.  It’s easy to see why with it’s expansive covered outdoor area and large indoor dining space complete with cosy booths, Fitzy’s has always offered up high end pub fare, but recently a new dynamic in the kitchen has resulted in a pretty exciting direction in dining for this iconic Toowoomba hotel and it has left us more than impressed.  Invited to taste test some of the new menu items, we headed straight for the kitchen to spend a bit of time catching up with Head Chef Brendan Mullins and Sous Chef Adam Pownall.  I have to say it was refreshing to see a team so motivated to cook.  And when I say cook I mean really “create something special” on the plate.   Our dining experience started with Seared King Scallops (3) $18, served on a pea puree with chorizo crumb, micro herbs and red wine reduction.  This dish was rather complex for a starter, beautifully presented and the scallops well cooked.   The creamy puree was delicious and combined with the hint of spice and texture from the chorizo crumb it worked beautifully. We paired this with a glass of Leo Buring Riesling for 8.5 / glass.  Next, the Asian Pork Belly Salad $19. Firstly the pork was juicy and tender so a good start.  Sometimes pork belly can be served a tad dry for my liking but this was spot on!  The pork pieces were served a top a colourful slaw including fresh mint, coriander, peanut, carrot, cucumber, chilli and my favourite watermelon radish.  This was finished with a robust Asian dressing.  We really enjoyed this dish and I think it’s going to be very popular. Mains were next and after the success of the starters we couldn’t wait to see what Brendan and Adam had instore for us to try. The first dish was Duck Breast $33.  Served on cauliflower puree, with crisp green apple, pink peppercorn jus, sweet Dutch  carrot and topped with crisp prosciutto wafers this dish was superb.  The duck was beautifully cooked, in fact every element on the plate was artfully presented and just delicious.  We recommend a chilled glass of Coldstream Hills Chardonnay with this dish at 12/glass. Our final dish was one of the signature choices the Fitzy’s team will feature on their new functions menu but I have to say I would love to see this on their main menu too. Pork Fillet Roulade, with potato sage croquette, glazed baby heirloom carrot and reduced pork liquor.  The hero on this plate was the produce itself.  The pork was packed full of flavour and for the croquette the chef’s choice of purple potato & sage worked really well.   Crisp zucchini flowers stuffed with pork mousse finished off this dish which was our favourite of the day. In summary, all I can say is BOOM!! Fitzy’s is back on the food scene, get in and try this new menu.

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