Was fortunate to be able to score a table at Ortiga before their closure last month.
I was very keen to repay a visit since chef Pablo mentioned us to an interview he did with the Virgin Airlines inflight magazine. Recommendations from fellow chefs/restauranteurs are the ones that I am grateful the most.
Pictured, the inch thick wine list, inspiring dishes delicious and beautiful. My favorite was the eel dish with elegant espuma and lamb tongue with apple-slaw and garlic flower. The lamb shoulder was as fall off the bone as rumoured and the tanginess of lemon puree and delicious juis, great. The desert with dehydrated buttermilk was awesome too! Open kitchen in full steam yet composed, and a final pic with Pablo.
Very sad to see such a world class dining venue getting acclaim but the Brisbane public not following. I also regretted that my visit had to come at the trigger of their closure news. In the end, I would like to think better late than never and my wife and I were glad and felt fortunate that we were able to experience Ortiga. A truly memorable evening. Thanks Pablo and the team!