Comfort Food at its Best

Comfort Food at its Best

An exciting new menu has been created at The Golden Ox to celebrate autumn.

In a nod to the cooler months that follow the heat and humidity of summer in Brisbane, the menu offers an array of innovative dishes bursting with exquisite flavours.

“The autumn menu is more about comfort food,” head chef Peter Tzimas explains.

Harvey Bay scallops with cauliflower puree and curried cauliflower couscous is an entree sure to tempt, along with the ricotta ravioli — made daily — with sage, buerre noisette and shaved Romano.

The Golden Ox is renowned for its freshly caught seafood from Mooloolaba and Moreton Bay and our latest menu delivers.

Peter has teamed gold band snapper with a delicate garlic risotto and a vibrant capsicum salsa in a light, yet hearty, main course.

Our ever-popular seafood platters, featuring a variety of crumbed, grilled and fresh treats from the sea, are back and there’s also a GF seafood medley featuring fresh and grilled fare with sautéed chats and greens.

Several favourite dishes are already emerging.

The roast cherry duck (GF) with morello cherry, port wine glaze, roasted leek, fennel, potato and candied walnuts is the ultimate in creative, high-quality, comfort food.

The chicken New Orleans (GF), featuring a parsley and garlic-marinated chicken breast filled with ricotta and teamed with Paris mash, cornichon remoulade, buttered corn and borderlaise is also proving a hit, along with the chicken Noosa (GF), a Chardonnay-poached chicken breast filled with crab and prawn mousse, dill and lemon risotto, greens and beurre blanc.

Guests have a large selection of beef dishes to choose from and all are GF.

The Golden Ox owner Nick Tzimas said “people were going crazy over” the grain-fed, 400g sirloin on the bone!

For those who avoid meat, the menu provides several stunning vegetarian choices  including a sensational wild mushroom risotto and the Mediterranean linguini, which comes alive with olives, semi-dried tomatoes, basil and Parmesan. Both of these dishes are also GF.

Desserts are always a highlight of meals at The Golden Ox and Peter, along with chef de cuisine Shannon Farmer, has created a selection that will keep you warm as the nights get cooler.

Joining traditional favourites such as vanilla bean brûlée with raspberry meringue and Irish cream gelato are new additions such as the apple rhubarb clafotuis with ice cream, and the decadent chocolate — a warm soft-centred pudding with salted caramel.

So, now the autumn menu has been released to rave reviews, will Peter be taking it easy in the kitchen?

“No! You’re always thinking of new ideas for the next menu,” he said.

“When this one was done, I was already thinking about the next one.”

We can’t wait!

autumn