Awards:
- 2019 GAULT&MILLAU AUSTRALIA 4 CHEFS HATS, NO 1 IN QUEENSLAND – 14TH IN AUSTRALIA
- 2018 GOOD FOOD GUIDE URBANE 3 CHEFS HATS, NO 1 IN QUEENSLAND – TOP 6 AUSTRALIA WIDE
- 2018 NO 27 AUSTRALIAN GOURMET TRAVELLER TOP 100 RESTAURANTS AUSTRALIA, NO 1 IN QUEENSLAND
- 2017 NO 24 AUSTRALIAN GOURMET TRAVELLER TOP 100 RESTAURANTS AUSTRALIA, NO 1 IN QUEENSLAND
- 2017 ANDY BUCHANAN WINNER OF GOOD FOOD GUIDE SERVICE EXCELLENCE AWARD
- 2014 MAÎTRES D’ OF THE YEAR AWARD AUSTRALIAN GOURMET TRAVELLER
- 2017 GOOD FOOD GUIDE URBANE 3 CHEFS HATS
- 2016 GOOD FOOD GUIDE URBANE 2 CHEFS HATS
- 2015 GOOD FOOD GUIDE URBANE 2 CHEFS HATS
- 2014 GOOD FOOD GUIDE URBANE 2 CHEFS HATS
- BEST NEW TALENT AUSTRALIAN GOURMET TRAVELLER AWARDS 2013
Restaurant Manager: Daniel Tapia
Executive Chef: Andrew Gunn – after training in Brisbane at Isis under Jason Peppler and at Bécasse in Sydney under Justin North, Andrew worked in Paris for six years in a range of Michelin starred restaurants – Les Ambassadeurs at Hotel de Crillon, La Grand Cascade under Frederic Robert, Le Taillevent with Alain Soliveres and finally with Christian Le Squer at Le Cinq restaurant in the Hotel Georges Cinq. Le Cinq was awarded their third Michelin star during Andrew’s time there.
Andrew is ably supported by the Head Chef, his fiancée Amélie Rabaud. They bring a fusion of classical French training and a distinctly creative flair, focused on utilising the best produce and ingredients obtainable in Queensland.
Visit: 27 April 2019, dinner for one.
Price: ***
Website: https://www.urbanerestaurant.com/
Review: The overall philosophy within Urbane is to provide the highest quality food and service, bringing together elements of French cuisine fused with international influences and the flavours of Australia.
I was greeted at the door by Daniel Tapia, the restaurant manager, and taken to my table. The restaurant is relatively small and intimate. There are a range of fine dining degustation menus available, including vegetarian options.
I chose the 7-Course Omnivore Degustation Menu, with matching wines. Daniel guided me through a food and wine journey that started with a beautifully light lobster carpaccio, moved onto a surprising cured bonito dish, where you eat the fish bone, then the most fabulously juicy quail I have ever eaten, and culminated with a perfectly cooked Waguy. It was a crescendo of taste sensations.
The level of service and knowledge of the staff are exceptional, as is the food which is at least 1, maybe 2 Michelin star standard, with twists and surprises.
It is clear to see why Urbane is an icon in the Brisbane dining scene, and why it has won numerous awards and gained a substantial reputation. This is another superb restaurant and one that I look forward to visiting again when I return to Brisbane.
The menu and food:
