Thomson’s Reserve, located at the front of the New Inchcolm Hotel in Brisbane now has announced two new appointments to its kitchen: executive chef Michael Crosbie and sous chef, Andrew Ashby.
Crosbie brings with him over 15 years’ experience to the position, having worked in an array of high-end restaurants including Quay Restaurant and Astral Restaurant in Sydney, and Vanitas Restaurant on the Gold Coast.
Most recently, both Crosbie and Ashby worked together at at Qualia’s two restaurants, Pebble Beach and Long Pavilion.
For Thomson’s Reserve, Crosbie has designed a new menu which he describes as a celebration of seasonal, regionally grown and consciously sourced produce.
“While this seems like a throw-away line these days, I truly believe we have a responsibility to support local suppliers. This not only means we receive the freshest ingredients for our diners but we’re also supporting the local economy,” says Crosbie.
“My key focus is on the customers that dine here, going that extra mile and delivering the passion and creativity that we have behind the scenes onto diners’ plates.”
New menu items include the likes of yellowfin tuna with dashi cream, umami, daikon, beef tendon; roast lamb loin and belly with sheep yoghurt, pickled zucchini, preserved lemon; and passionfruit parfait with pineapple, lime, rum, coconut, macadamia and pecan.
“Spring is here so we have taken a beautiful marble score 7” rump cap from our local supplier, lightly charred a spring onion bulb to make spring onion puree with the tops of the onion,” adds Ashby. “Cos hearts are then seared in butter and finished with a bone marrow sauce to compliment the beef and add richness to the dish.”
Earlier this year, Thomson's Reserve was awarded a Chefs Hat at the Brisbane Times Good Food Guide 2016 Awards.
