The Balfour Kitchen spices things up with a new Vietnamese-inspired menu
The latest chapter of The Balfour Kitchen’s culinary journey is bringing with it exciting new developments. Taking inspiration from the near-boundless ideas offered by Vietnamese fare, the New Farm restaurant is shifting styles and launching a contemporary take on the malleable French and Asian-influenced cuisine.
No restaurant worth its salt can afford to remain static in our ever-evolving age of culinary exploration. The Balfour Kitchen at Spicers Balfour Hotel is emerging from its chrysalis of evolution with a new menu in tow, revealing a take on vibrant Vietnamese cuisine. Executive chef Dan Jarrett has spearheaded the change, taking cues from his work as head chef at The Tamarind in Maleny to translate and adapt Vietnamese-inspired tastes across to the tables of The Balfour Kitchen. This new menu is far from a carbon copy of The Tamarind’s fare, instead blending Vietnamese and French influences across its selection of meals.
The Balfour Kitchen’s dinner service is flush with inspired takes on French Vietnamese pairings, plating up Khmer-style charred squid with Vietnamese mint and kohlrabi, purple taro gnocchi, Auntie Five’s deep-fried cauliflower with spiced red vinegar and Vietnamese coffee brulee with lotus tea meringue and fried cacao truffles. The menu is anchored by a stellar selection of fresh vegetables and herbs, with almost half of the menu catering towards vegan and vegetarian eaters. The Balfour Kitchen’s heralded breakfast, lunch and high tea services remain, while its new dinner menu is available from Tuesday to Friday from 5:30 pm until late.
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