Stepping into the culinary realm with a new chef’s table dining experience, Chef Andrew McCrea has rewritten the rules of gastronomy at his unconventional establishment, Perspective Dining with elevated degustation dining Brisbane foodies will love. With just 12 seats, it also makes a perfect Brisbane private dining option.
Nestled within the renewed heart of Brisbane’s revitalized Fortitude Valley precinct, this intimate 12-seat restaurant is more than just a dining experience – it’s a journey of senses. Although his visual impairment has left him with a mere six per cent vision, Chef McCrea’s attention to detail is impressive. He masterfully orchestrates each plate’s presentation, infusing his creations with a touch of artistic brilliance that transcends the visual norm.
McCrea not only contends with limited eyesight but also a pixelated view of the world, where colours take on altered shades. Remarkably, you wouldn’t imagine he is legally blind while feasting your eyes on his meticulously crafted tasting menu. The name Perspective Dining relates to the unique perspective on food that he shares with diners.
This intimate 12-seat restaurant is more than just a dining experience – it’s a journey of senses.
Perspective Dining : I have a mate who has a farm…
Housed within a warm, inviting space, no larger than an expansive kitchen and intentionally exposed to diners, McCrea and his compact team of three orchestrate the emergence of each dish.
A symphony of flavours unfolds in the form of a nine-course degustation, each dish prefaced with the intriguing phrase, “I have a mate who has a farm, and he brings me…”. The courses range from three to an indulgent nine, with menus catering to both plant-based and protein-centric preferences.
Complementing this culinary endeavour is an offsite garden, poised to supply the freshest produce and strong partnerships with local farmers and suppliers, cementing the Perspective Dining culinary vision that passionately showcases an unwavering commitment to excellence and sustainability.
I previously enjoyed Andrew McCrea’s food when he was executive chef for Queensland Parliament in the Strangers Dining Room and as executive chef at Crystalbrook Vincent’s restaurant Mews.
Chefs Table Dining Experience
Fortitude Valley is known for its vibrant nightlife scene, but Perspective Dining is set to change that with this carefully curated space in the TC Berine & Co Building. It’s very discrete, but look for the curtained window in Duncan Street, and you’ll find the restaurant behind the big black door.
Inside, it’s a smallish room dominated by a rustic, red-toned table seating 12 people and a kitchen at the rear. Every movement is on display in the open kitchen.
The table is carefully curated with wooden placeholders for cutlery and napkins captured by delicately entwined rings, all overseen by a central jade bonsai.
If you are looking for a private dining experience for up to 12 people, this is it! Simply book out the restaurant with your besties, and you have the dinner party of your dreams!
The PERSpective Dining Menu
Apart from a few favourites, expect the dishes here to be constantly changing with the season as McCrea sources the season’s best from his small farm producers. The freshness of the produce showed in every bite. The flavours were complex and refined, prancing around my taste buds like professional ballroom dancers.
The open kitchen makes all the preparation visible, and it’s great to see such a well-oiled team in action. The restaurant offers a three-course lunch and has vegan and gluten-free options too.
I sampled the superb winter version of the Swimmers and Grazers evening menu.
What did we eat?
There are quite a few ‘unknowns’ on this menu. I still don’t know what Kara Kara is, but I guarantee it all tasted amazing. Just trust the chef! The menu is available with or without an exquisite selection of perfectly matched wines. Don’t expect it to be the same when you dine as it depends on what prime produce can be sourced each week.
- Fig and Flower- Macadamia pastry, salt and vinegar macadamia and smoked sheoak.
- 63 degree quail egg with potato and oat pudding, pickled caulini (a tender variety of cauliflower) and shavings of celeriac truffle.
- Bread and butter – Rye with burnt pumpkin skin, brown butter and toast.
- Thursday Island Painted crayfish – bug noodle, Kara Kara, pigs face and head jam sauce.
- Line caught Trout – A corn doughnut and trout butter frosting, ginger stem, seaweed and cured pig cheek lardons, plus caviar.
- Old carrot new carrot – A combination of pickled, paper thin and carrot scratchings.
- Pig jowl – Featuring white mulberry with seeds, grains, different apples and pickled pioppinos (mushrooms).
- Local lamb – Trio of smoked fillet, lamb belly, lambs ear, tree tomato and silver beet.
- Dessert 1 – Choc Mint featuring rivermint and smoked chocolate.
- Dessert 2 – Falling leaves with edible soil, twigs, rocks and moss.
Perspective Dining details
Overall – 9/10
This is an exquisite dining experience from an accomplished chef who draws from his own private food bowl and suppliers. You can taste the love and passion in each carefully constructed bite.
Perspective Dining is open Tuesday to Saturday with an early or later lunch sitting and dinner at 6.30 pm. The three-course lunch is $85 or $140 with wine pairing. The nine-course dinner is $195 or $300 with paired wines.
Find it at Number 6, TC Beirne & Co Arcade, 315 Brunswick Street, access via Duncan Street Brisbane. The closed parking station is in Duncan Street.
Put Perspective Dining Brisbane on your must-do list for Brisbane degustation dining with exquisite food that will introduce you to a new range of dining options and producers. With just 12 seats, this would also make a perfect Brisbane private dining experience.
Eat drink and be Kerry was a guest of Perspective Dining.
Written by Kerry Heaney
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