AshleyHanger

Brisbane foodie living for the weekend

One Fifty Ascot

One Fifty Ascot

Restaurant One Fifty Ascot has undergone a face lift after almost 40 years of feeding Racecourse Road‘s hungry diners. A modern interior takes on the old classic which was once Baguette, the new look has breathed new life into the northern end of the precinct’s dining fare.

Simple, fresh and full of flavour, the latest menu offering at One Fifty Ascot is a vibrant array of local produce led by Head Chef Tim Michels. With The Last Bison in hand – a sweet concoction of Zubrowka Vodka, peach schnapps, passionfruit, lemon and cloudy apple juice – the starters were chosen, with much indecision at the extension menu of bites. In came the entrees, a variety of crunchy Porcini Mushroom Arancini with goats cheese, melt-in-the-mouth Crisp Pork Belly with red slaw, pear puree and cress, and the house ciabatta with garlic puree and balsamic to soak up the remains.

The specials menu was too tempting to pass by, luring us in for the main course. Choosing the Moreton Bay bug and fennel ravioli with a saffron and white wine sauce was the best decision of the night, the juicy pillows of pasta coated in a fragrant mustard sauce burst with flavour. Not to be overshadowed, the Confit Duck Leg with duck and pistachio sausage atop potato dumplings was a lavish twist on a wholesome Sunday dinner, with the meat falling from the bone, succulent and delicious.

Believing there was room for more, on came dessert. Never failing to pass up a crème brûlée, we indulged in the cinnamon take on the classic dessert, served with stewed quince and almond tulle – a perfect pairing for a creamy and rich end to the meal. In contrast, we also picked a new favourite, the chocolate marjolaine with marjoram anglaise. A light and airy cake layered with meringue and dusted with a smooth, sweet sauce with hints of citrus.

From one indulgence to the next, it proved to be an enchanting night in the moody and lush dining room of One Fifty Ascot.

This story was first published on Indulge Magazine.

Images courtesy of One Fifty Ascot.

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