Three Brisbane South Bank dining establishments are embracing the taste and health benefits of raw food with interesting inclusions in their menus.
Stokehouse Q Executive Chef Richard Ousby has created a wonderful selection of dishes using tuna, salmon, kingfish and oysters in all their natural beauty, but with the eye of an artist.
Bacchus restaurant Head Chef Massimo Speroni allows his Italian heritage to influence raw dishes of fish in a crudo style. And he has his own take on the classic beef tartar.
Chef Neven Vanderzee proves that fast food can be tasty and healthy at Suki. His poke bowls and sushi burritos are based on a Hawaiian style of serving raw fish. They combine good quality sustainable seafood with plenty of fresh vegetables, tasty dressings and crunchy toppings.
182 Grey Street South Bank Sunday – Saturday: 11am – 9pm
Sidon Street South Bank Monday – Thursday: Midday – Late
Friday – Sunday: 11am – Late 3020 0600
Corner Grey & Glenelg Streets South Bank 3364 0837