Christmas and New Year trading

Please note the following closure days over the Christmas and New Year period.

Thursday 24th to Saturday 26th December: CLOSED
Sunday 27th December: OPEN from 8am
Monday 28th December: CLOSED
Tuesday 29th – Thursday 31st: OPEN from 8am
Friday 1st December: CLOSED
Tuesday 26th January 2016: CLOSED

We will announce on our Facebook page and website when we recommence our Friday night dinners.

Our Modern French menu commences this Friday night at Bare Bones Society

We’re off to France this Friday night and would love for you to join us!  Please see below for our Modern French menu, and as usual, please just let us know of any dietaries when booking in as we’re always happy to cater. Ph 37155571.

Entrées
~ Vol-au-vent of local crab and organic corn, with truffled pomme purée
~ ‘Salad nicoise’ of soused tuna with the usual accompaniments
~ Braised baby squid on celeriac remoulade with fennel, orange and olives, burnt orange dressing

Mains
Pan fried duck breast with a fricassee of chestnut, sour cherries and spring vegetables with pomme purée
~ Fillet of beef with pomme frites, roasted bone marrow and sauce bordelaise
~ Double baked soufflé of cauliflower and brie de jeux, cauliflower veloute and poached pear and hazelnut salad

Dessert
~ Mille feuille of vanilla creme fruit, lemon curd and berries, strawberry coulis, berry compote
~ Tarte tatin of apple and vanilla with salted rosemary caramel and crumble ice cream

Entrée/Main for $46 per person
Main/Dessert or Entrée/Dessert for $40 per person
Entrée/Main/Dessert for $58 per person

Modern Spanish Bistro kicks off this Friday night at Bare Bones Society!

We’ve moved on from our ‘Americasian’ menu theme and are heading to Europe for the next 6 weeks. Kicking off this week will be Modern Spanish Bistro. Please see below for the full menu 🙂

Entrées
~ Croquettas of crab and corn with a roast tomato and paprika veloute
~ Mozzarella, jamon and truffle brioche toasties
~ Marinated heirloom tomato, basil and garlic salad with sherry vinaigrette, barrata bocconcini crisp bread and white anchovies
~ Crispy fried cauliflower florettes, toasted in garlic paprika and lemon zest with anchoiade

Mains
~ Panfried snapper with a confit of octopus, potatoes, chorizo and tomatoes
~ Pedro Ximenez braised beef cheek, eggplant and black garlic puree, sautéed cavolo nero
~ Crispy suckling pork, sweet onion puree, crunchy rosemary and duck fat potatoes, olive oil split jus

Desserts
~ Trifle of creme catalan, Pedro Ximenez jelly and a coffee vanilla cream, orange sponge, almond crunch
~ Citrus and vanilla scented rice cream with bitter chocolate sauce and cinnamon ice cream

Entrée/Main for $46 per person
Main/Dessert or Entrée/Dessert for $40 per person
Entrée/Main/Dessert for $58 per person

Final week of our Japanese themed menu

Week Four of our Modern Asian themed menus and this Friday night sees the last of our Modern Japanese menu before we move onto Korean/America next week! See below for this Friday night’s menu:

Entrées
~ Freshly shucked oysters, three ways: Japanese dressing, panko crumbed with wasabi kewpie, and cucumber and sesame wakame salsa
~ Ginger poached chicken gyoza with a chilli ponzu dressing
~ Salad of tuna sashimi with pickled diakon, watercress and granny smith

Mains
~ Slow braised masterstock pork belly with sesame, raddichio, fennel and orange salad
~ Crispy fried snapper with sautéed ginger, spring onion, mushrooms, buckwheat noodles and dashi broth
~ Tataki of wagyu beef with stirfried water spinach, organic pumpkin puree, sesame seeds, ginger and garlic, with miso and mustard cream

Desserts
~ Caramel chocolate fondant with condensed milk ice cream
~ Purin (Japanese style creme caramel) with strawberries, shiso, and organic matcha green tea Chantilly cream, black sesame tuille

Entrée/Main for $46 per person
Main/Dessert or Entrée/Dessert for $40 per person
Entrée/Main/Dessert for $58 per person

Please advise us of any dietary req’s when you book in (we’re always happy to cater – especially if we know in advance!). Ph 37155571

Modern Asian is on the menu for the next 6 weeks at Bare Bones Society!

The first of our Modern Asian menus (this one has more of a Thai influence) throughout August is now finalised – please see below. Please note we plan on changing the menu every two weeks at this stage and will feature other Asian cuisines in the following weeks, including Modern Japanese and American/Korean!

Entrées
~ Thai fish cakes in lettuce cups with green mango salad, nahm jim and pepper crusted cashews
~ Tea smoked salmon and crab salad
~ Salt ’n’ pepper lamb ribs with tamarind caramel

Mains
~ Crispy braised masterstock pork belly, pickled cucumber and Asian herb salad, grilled scallops
~ Panfried snapper fillet, sautéed Asian vegetables in ginger and garlic, hot and sour soup
~ Massaman curry of slow braised beef ribs, pineapple and chilli salad, with fried spiced peanuts

Desserts
~ Kaffir lime bavarois, lime curd, strawberry, passionfruit and mint compote, sesame seed tuille
~ Coconut milk jam parfait, banana mousse, roasted peanut and popcorn praline, with salted caramel and chocolate ganache

Entrée/Main for $46 per person
Main/Dessert or Entrée/Dessert for $40 per person
Entrée/Main/Dessert for $58 per person

Are you ready for an Italian adventure?

This month we are heading back to Italy for our themed Friday night dinners – please see below for this week’s menu:

Entrées
~ Selection of antipasto
~ Frittata of porcini, salami and taleggio with a rocket and parmesan salad
~ Scallops wrapped in pancetta, truffled corn puree, pork crackling

Mains
~ Large pasta shells with slow braised lamb shank and peperonata and gremolata
~ Veal scallopini with proscuitto and sage, potato puree, green beans and a white wine porcini cream sauce
~ Pan fried housemade potato gnocchi, peas, roasted chestnuts, soft herbs and three cheeses

Desserts
~ Amaretti stuffed poached pear wrapped in puff pastry with Lick! vanilla bean ice cream and Amaretto anglaise
~ Bitter chocolate, Frangelico and pistacchio mousse with fresh raspberries and chocolate peanut crumble

Entrée/Main for $46 per person
Main/Dessert or Entrée/Dessert for $40 per person
Entrée/Main/Dessert for $58 per person

Please advise us of any dietary req’s when you book in (we’re always happy to cater!) – ph 37155571 x

Variety of Chefs Ball 2015

Here’s a lovely little film of the highlights from this year’s Variety of Chefs Ball – please take the time to check it out and see the amazing work these guys do.

18 June 2016 – be sure to save the date x

Friday nights in June – celebrate with our Winter warming delights!

We’ve got some super delicious winter warming delights to satisfy the soul throughout the month of June at Bare Bones Society – available for our Friday night dinner service only.

Kicking off this Friday night, the menu will be:

Entrees
~ Broth of Byron Bay oxtail soup with Winter vegetables and risoni
~ Double baked Gruyere soufflé, caramelised cauliflower and roasted almonds, with a truffled pecorino cheese sauce
~ Warm tart of caramelised onion, goats cheese, and fresh figs, with shaved prosciutto and hazelnuts

Mains
~ Slow braised lamb shanks with ragout of tomatoes, capsicum, olives, onion and basil, with creamy polenta
~ Roast snapper, smoked eggplant puree, chickpea, tomato and roast capsicum stew
~ Whole roasted sirloin of beef, with roasted Winter vegetables, Yorkshire pudding and gravy

Dessert
~ Warm sticky date pudding with fig and marscapone with salted caramel sauce
~ Blueberry and lemon delicious with Lick! double vanilla bean ice cream

Entrée/Main for $46 per person
Main/Dessert or Entrée/Dessert for $40 per person
Entrée/Main/Dessert for $58 per person

Although walk-ins are always welcome, bookings are strongly recommended.

Please note vegetarians / vegans / coelics / those with special dietary needs etc, are always very welcome at Bare Bones Society – please just advise us of your dietary concerns when making your booking. Ph 37155571

2015 Variety Chef’s Dinner

Voted by a leading Queensland publication as one of the top 10 Events of 2014, the Variety of Chefs Ball – a night of decadent food and wine, talented chefs (including our very own Kym Machin!) and life changing fundraising – is set to impress again in 2015.

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Variety – the Children’s Charity of Queensland is delighted to host this evening on Saturday 13 June 2015 at the Hilton Brisbane.

Now in its sixth year, the stunning food and wine event showcases a roll call of culinary greats, with marquee names this year heeding the call from Melbourne, Sunshine Coast, Sydney and all over Brisbane.

A five course degustation menu will be delivered by 10 exceptional chefs who generously donate their time and talent to the Variety cause – each course will be matched with award winning wines sourced by one of Brisbane’s premier sommeliers.

With live music, special guests, innovative auction items and a live appeal to raise much-needed funds to provide children who are sick, disadvantaged or have special needs children with life-changing equipment and services – the 2015 Variety of Chefs Ball experience continues to set the standard in Brisbane. This is a night not to be missed.

You can find out more, and buy tix here