Blume

Chef-owner Jack Stuart’s pursuit of excellence and exceptional local produce – some from Aunt Jen’s garden next door – is matched by sublime technique at this Scenic Rim restaurant. The seasonal six-course menu features optional add-ons, such as an outstanding mutton neck and black garlic sandwich or white sturgeon caviar. A leisurely meal might also include crisp sarladaise (French garlic potatoes) dusted with sharp dried vinegar, or a comforting bowl of mushroom and barley congee that delivers on both texture and umami. Delicately seared Spanish mackerel with Meyer lemon and Champagne beurre blanc reflects a confident grasp of classic technique, while braised quince, fig leaf cremeux, honeycomb and ginger granita makes a refreshing finale. It’s a pleasure to relax in the rustic dining room – a former dentist’s surgery – where the tight, domestic-leaning wine list is thoughtfully curated. You’d be remiss not to finish with a house-made “kumquatcello” on ice.