From a spicy prawn and chorizo hot pot to a sizzling Darling Downs aged Wagyu steak the newly launched menu at Fitzy’s is extensive to say the least with pretty much something to please everyone.
Lunch diners will be happy with a range of tasty choices under $20 like crumbed prawns with salt and pepper squid $16 and their famous Osbourne Burger $18. This beast is a feast all on its own with a succulent beef patty, maple bacon, bourbon sauce & Swiss cheese all served on a toasted bun with a generous side of fries.
On this visit my Friday foodie friend Lee and I decided to try some of the new starters on the menu and ordered a selection that included super fresh Natural oysters w ponzu dressing ($3), pan seared scallops w cauliflower puree and red wine reduction ($20) and the prawn and chilli hot pot, prawns braised in mirin, chilli, garlic and coriander served with chorizo ($22). This hot pot had quite the kick with fresh chill’s grown in Fitzy’s own garden, served with a crusty baguette & simply delicious!!
Because this dish is one of my all-time faves we couldn’t resist sampling the arancini that was on the daily specials board as well, this proved to be a good decision, it was delicious!
Long term Chef Brendan Mullins is a skilled professional, he understands what flavour combinations work and he is not afraid to push culinary boundaries to create some unique dishes that you just won’t find on standard hotel / pub menu’s.
If a good steak is what you crave then the new selection will pretty much have you salivating. Angus or Wagyu grass Fed or grain fed, you will find only the best from Beef City, Mort & Co and Stanbroke on the menu. You can top your steak with a creamy garlic prawn sauce for an extra $9, something we definitely recommend you try or perhaps the whiskey pepper sauce which definitely packs a punch. If you want to savour the char grilled flavour without the sauce, try a side of hot mustard, the perfect accompaniment to a well-cooked steak.
The absolute pick of the menu from our dining experience was the melt in your mouth braised beef cheek served on herb truffle mash, a red currant jus and micro herb salad ($28) this dish will have us coming back next week and probably the week after that too, it was exceptional.
Well done Brendan and team, you keep bringing the best!