While the arrival of spring typically encourages us to clean up our homes, for many restaurants is also heralds a spring-cleaning of sorts. Menus are spruced up across the country to make way for fresh seasonal ingredients. Gambaro’s new offering has drawn heavily from the spring’s bounty of flavours, using intriguing elements to shape how its hero ingredients (its exceptional seafood) are used, presenting them in a different light. Locality is a major focus for the Gambaro team – Harvey Bay scallops, Mooloolaba king prawns and Stradbroke Island oysters are favoured, while of-the-moment ingredients such as asparagus and broad beans also feature prominently.

Gambaro’s spring menu exhibits a host of vibrant flavour pairings across its selection of small plates, mains and pasta dishes. Tuna tartare with beetroot and raspberry, barramundi fillets with parmesan-egg cream, grilled scallops with porchetta, apple and hazelnut, spanner crab and ricotta ravioli with bisque and tomato, and orecchiette with peas, broad beans, asparagus and ricotta are definite highlights, but long-time favourites such as Tasmanian live crayfish and Queensland mud crab are still available. Even sides such as the steamed seasonal greens, roast pumpkin, and grilled broccolini with anchovy and garlic are sure to be of the season’s finest.

For booking details and more information, find Gambaro in the Stumble Guide.

This article was created in conjunction with our friends at Gambaro.