Simpatico bar bistro espresso - Paddington, Brisbane, Australia
Menus
Lunch & Dinner
| dish | price | |
|---|---|---|
| fried green olives w roast garlic mayonnaise | 7.5 | |
| shaved prosciutto w pumpkin mousse, ciabatta & extra virgin olive oil | 17 | |
| tart of caramelised red onion & goat's cheese | 13.5 | |
| ortiz anchovies w marinated olives & crusty bread | 16.9 | |
| seared scallops w snow pea & white radish salad, avocado puree | 22 | |
| double baked porcini & gruyere souffle, micro herb salad | 20 | |
| witlof, pear, gorgonzola & walnut salad | 18 | |
| spatchcock w fragrant citrus glaze, radicchio & cress | 22 | |
| roast duck breast w du puy lentils, quince puree & beetroot chard | 22 | |
| seared ocean trout, celeriac veloute & sorrel pesto | 22 | |
| wild mushroom risotto w goat curd | 17.5 | |
| slow roasted pork belly w green papaya & nam jim | 19.5 | |
| sautéed prawns w dill & galangal dressing, pickled carrot | 22 | |
| fresh made gnocchi w braised lamb & orange gremolata | 20 | |
| braised beef cheek w polenta & honey glazed baby carrots | 19.5 | |
| sides | ||
| bread - Italian pane | per serve | 4 |
| garden salad w lemon dressing | 6.5 | |
| green beans w preserved lemon & garlic | 7 | |
| shoestring fries w aioli | 7.5 | |
| desserts | ||
| fine apple tart w double cream | 11 | |
| warm chocolate fondant w peppermint ice cream | 11 | |
| prune and cognac souffle w ice cream | 11 | |
| coconut creme brulee w pineapple chutney | 11 | |
| frangelico affogato | 11 | |
| cheese platters | ||
| cheese, wafers, crackers, pear | 1 cheese | 11 |
| 2 cheeses | 17 | |
| 3 cheeses | 22 |
Our Chef
Our head chef, Ken Bryce, is passionate about his food and cares that his patrons really enjoy the results of his efforts. The shared dining concept at Simpatico suits Ken's approach to keep the menus fresh and changing, each time maintaining the right balance of each dish.
Ken has worked in Toronto and London. He was awarded the Australian Young Chef of the Year in 2005 and in 2006 took out third place in the International San Pellegrino Cooking Cup in Venice.
