Boudoir Lounge’s Sunday degustation brunch provides a great opportunity to taste Lebanese-inspired cuisine, the food of restaurateur Harvey Gebara’s own homeland.
Inspired to share a version of a traditional Middle Eastern breakfast banquet since he opened Boudoir, six months later, after a few rocky months for all of us, it was time for Boudoir to show off its heritage in a magnificent feast bringing to the Gold Coast a culture almost as old as time.
There is no more interesting place than the one where cultures meet. Lebanon is such a place. Referred to as ‘a pearl of the Middle East’, Lebanon sits in the middle of the Eastern arc of the Mediterranean, a trader’s thoroughfare and crucible of cultures due to its various historical rulers.
Lebanese cuisine is among the healthiest in the world, using an abundance of legumes and whole grains, fruit and vegetables, fresh fish and seafood. Yet the diversity of its dishes is not readily known in Australia.
Chef Matija Stefancic (ex-Park Royal, Melbourne and Café Diversity, Redcliffe) presents Sunday brunch at Boudoir, a fusion of diverse flavours for a Gold Coast audience.
“I wanted to create a bridge between traditional Middle Eastern culture and dishes already known to Gold Coast diners,” Chef Mat tells us.
Five courses and a cocktail exit the kitchen in procession, each dish a complex combination of exotic and known, historically old yet boldly experimental.
From Fatteh served as an entrée on a wafer of fried bread and delicate cucumber-lined Salmon Tarator sandwiches well suited to an English garden party to Egyptian Mess, a vegan version of Eton Mess complete with banana raisin bread, meringue and whipped ‘cream’, coulis and almond praline, we are treated to a feast. Half the dishes are vegan, and as many gluten-free.
Chef Mat brings us exotic flavours in forms we recognise yet with his own twist. ‘Benedict’ is served on a falafel waffle with tahini spinach, Aleppo pepper, hollandaise and a slice of air-dried pastirma beef, and the risotto-like Mushroom Hrisseh, a bulgur porridge, champions king brown mushrooms, watercress and vegan truffle ‘milk’.
One of our favourite dishes is Harvey’s Famous Lebanese Toast, a version of bread and butter pudding with eggy bread dressed up with lemon curd, a top knot of rosewater meringue, pistachio ice cream and berries.
In a venue where honour is given to heritage and the signature cocktail named after Harvey’s 113-year-old grandmother, Boudoir Lounge brings us an exotic take on breakfast, indulging our sense of adventure when otherwise we might not be travelling far from home.
Boudoir Lounge, 410/1 Como Crescent, Southport Ph: 07 5528 1104
The Boudoir Brunch commences service to the public each Sunday morning (dependant on bookings) from Sunday 2nd August 2020 with two seatings available at 8.00am – 10.00am or 10.30am – 12.30pm. Bookings are essential and tickets can be purchased on 07 5528 1104 or www.boudoirlounge.com.au
Four course Degustation experience
· $59 pp including one complimentary coffee or tea
· $69pp including The Lady Marmalade cocktail
· $99pp with bottomless The Lady Marmalade or Mimosas.
NOTE: Good Food Gold Coast dined as a guest of Boudoir Lounge. Bookings are essential. (One photo credited to Boudoir Lounge.)