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David's Off Oxford

Address: 158B Oxford Street Bulimba, QLD - Map - Contact details
Cuisine: Modern Australian
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DAYS OF BUSINESS

Tue - Sat:18:00 to 23:00
Sun:08:15 to 14:00
12:00 to 14:00

Latest User Reviews

"David was delightful and knowledgeable re the food. On arrival we were given one very small piece of bread to dip in lovely sauces. The entree took 1 and half hours to get to us. By that time we were starving. The entree tasted delicious but three medium sized scallops did not even wet the appetite after waiting so long. The main course was delicious but again the portions were entree sized and.."

"David's personal attention is always a refreshing change from larger restaurants. The meal was served quickly and was good. We sat in a booth, which was cosy, but would have been just as happy outside or at one of the tables. The setting is lovely, although a little stuffy. I have been too warm on a number of visits. I ate the stuffed zucchini flowers (yum), parmesan souffle (a little burnt, but.." more reviews

Chef

Sean Calliste

Price Guide

Entrée $14 - $18, Main $22 - $29, Dessert $12

Payment Options

Cash, Amex, Visa, Mastercard, Eftpos

Features

$3.90 corkage Per-head, BYO, Licensed, Outside dining area, Secure parking, Street parking, Wheelchair access

Ambience

Contemporary, Relaxed

Food

Gluten Free, Vegetarian option
 

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Menu
Entrées
Soup of the Day 16.00
Confit of Berkshire Pork Belly: pear relish, Asian herbs, chilli & ginger aigre doux 20.00
Seared Casino Veal Fillet Carpaccio: panchetta, sage, horseradish & pomme sable 20.00
Yellowtail Kingfish: pickled vegetables, aloe vera gelle & Vietnamese dressing 20.00
Seared Scallops: leek & blue cheese fondue, walnuts & apple jelly 20.00
Tasting Plate: of selected entrées from above 22.00
Mains
Fish of the Day: ŵ seasonal market produce 33.00
Magret of Duck: carrot puree, orange marmalade, wilted greens & dukkah 33.00
Crispy Skinned Barramundi: spiced roast capsicum, chorizo & olive crumbs 33.00
Barossa Farm Chicken Breast: wild mushroom crust, creamless corn & jus gras 33.00
Black Angus Eye Fillet of Beef: spring vegetables, onion rings & red wine sauce 36.00
Loin of Gippsland Lamb: pea's, mint, wilted lettuce & lamb jus 34.00
Sides
Watercress, Hazelnut & Shallot Salad 7.00
Buttered Seasonal Vegetables 8.00
Beer Battered Chips: ŵ aioli & tomato relish 8.00
Desserts
Hazelnut Milk Chocolate Mousse: whipped catalan cream & rice bubble crispies 15.00
Chilled Berry Soup: fresh berries, rosewater jelly & yoghurt sorbet 15.00
Peanut, Parfait, Salted Caramel, Dark Chocolate Sorbet & Caramelized Banana 15.00
Passionfruit Crème Brulee, Tropical Fruits & Biscotti 15.00
Selection of Australian & Imported Cheeses: ŵ lavoche, macadamias, dried muscatels, apricots & quince paste 18.00
All efforts have been made by www.menulog.com.au to ensure the accuracy of this restaurant's menus at the time of publishing. However, we cannot guarantee that the menu or prices will be valid at the time of your visit.
All prices are in Australian Dollars (AUD$) unless otherwise specified.
This menu was last updated on 6/11/08.

User rating

  (3 reviews)
Overall 6.9
Food 8.3
Ambience 6.7
Service 7
Value 5.7

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comparisons will not be published.
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Previous user experiences

Overall 4 - Food 8, Ambience 4, Value 1, Service 3

David was delightful and knowledgeable re the food. On arrival we were given one very small piece of bread to dip in lovely sauces. The entree took 1 and half hours to get to us. By that time we were starving. The entree tasted delicious but three medium sized scallops did not even wet the appetite after waiting so long. The main course was delicious but again the portions were entree sized and it took nearly another 45 minutes to get there. We did not order dessert as we wanted to get home before dawn. If we did not leave so late would have found a kebab shop to fill us up. We left still hungry and disappointed.   (JohnI - See my reviews (5) - December, 2008)

Overall 8.3 - Food 8, Ambience 8, Value 8, Service 9

David's personal attention is always a refreshing change from larger restaurants. The meal was served quickly and was good. We sat in a booth, which was cosy, but would have been just as happy outside or at one of the tables. The setting is lovely, although a little stuffy. I have been too warm on a number of visits. I ate the stuffed zucchini flowers (yum), parmesan souffle (a little burnt, but nicely accompanied with asparagus and onion), and strawberry sundae (wonderful for the sweet tooth like me). I have also tried David's breakfasts and would happily return. We will continue to go back.   (January, 2008)

Overall 8.5 - Food 9, Ambience 8, Value 8, Service 9

Service combined with excellent food, made the night one to remember.   (December, 2007)
"...White tablecloths and soft candlelight create an intimate dining space at this restaurant accenting the timber finishes and booth seating inside..."

Madeline Healy, Courier Mail - August 2008
"This gem is nicely tucked away, offering an up-market dining experience..."

Kylie Lang, Brisbane News and Dining Out Guide 2007 - August 2007
"...mood lighting and crisp white tablecloths and napkins make it seem miles away from all that busy-ness. Chef Jason Arundell's menu changes monthly, and the fish is fresh every day."

Kylie Lang, Brisbane News Dining Out Guide 2006 - September 2006