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Fuse Food & Wine

Address: 83 Kedron Brook Road Winston, QLD - Map - Contact details
Cuisines: Modern Australian, European
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DAYS OF BUSINESS

Tue - Fri:11:30 to 23:00
Sat:08:30 to 23:00
Sun:08:30 to 15:00
FUSE offers the customer a true suburban experience in the heart of an inner-city village. The blend of food and wine is not the only rational behind this Wilston landmark - FUSE also transforms from a casual breakfast and lunch venue into a modern bistro in the evening.

Seasonal flavours permeate the modern Euro/Oz menu, which has been matched by a compact and balanced wine list.FUSE offers the customer a true neighborhood bistro experience.

At FUSE we strive to provide a welcoming atmosphere for all age groups.Our friendly waiters and accomodating chefs, are here to make your experience with us, a pleasant and memorable one.

Latest User Reviews

"Very nice experience. Friendly staff nice atmosphere and reasonably priced" more reviews

Price Guide

Entrée $10 - $18, Main $19 - $44

Payment Options

Cash, Amex, Visa, Mastercard, Diners, Eftpos

Features

BYO (Wine Only), Dress smart casual, Licensed, Outside dining area, Street parking, Wheelchair access

Ambience

Child-friendly, Contemporary, Live music, Relaxed, Romantic, Trendy
 

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Dinner    drink (pdf)
Entrée
Marinated Kalamata Olives: with Herbs, or Green Olives with Chilli 2.50
Warm Turkish & Pannini Breads with Three Dips 6.50
Half Dozen Tasmanian Oysters: Natural or Tempura Battered with Cucumber & Dill Dressing 16.50
Vegetarian Soup of the Day: Served with Crusty Ciabatta 10.00
Buffalo Mozzarella, Roma Tomato & Basil Terrine: Toasted Homemade Brioche, Balsamic Dressing 16.00
Cajun Spiced Pork Tenderloin,: Baby Potato & Rosemary Salad, Date & Apple Chutney 17.00
Crispy Fried Lambs Brains,: Polenta & Bread Crumb Coated Brains, Mint & Chorizo Salad, Lime Aioli 15.00
Lemon Peppered Cuttlefish,: Mixed Seasonal Leaves & Roasted Green Chilli Dressing 16.00
Oak Smoked Tasmanian Salmon: Beetroot, Star Anise & Baby Watercress Salad, Chive Cream 17.00
Pan Seared Hervey Bay Scallops: Truffled Cauliflower Puree, Crispy Pancetta & Mizuna Salad 18.00
Main
Pan Seared Ocean Trout: Steamed Broccolini, Saffron Potatoes, Cucumber, Lemon & Dill Relish, Capsicum Emulsion 25.00
Oven Roasted Saltwater Barramundi: Daily Special 28.00
Chargrilled Mediterranean Vegetable & Feta Pappardelle: Fresh Basil & Kalamata Olives 19.00
Slow Roasted Lamb Rump: Lemon Thyme Rosti, Maple Glazed Carrots & Eggplant Caviar 28.00
Grilled Chicken Breast: Asparagus & Broad Bean Salad, Pumpkin Gnocchi, Tarragon Dressing 26.00
Eye Fillet Medallions: Grain Mustard Crushed Desiree Potatoes, Buttered Green Beans, Caramelised Onion Jus 29.00
Char grilled Rib of Beef: Horseradish Mash or Beer Battered Fries, Roast Field Mushrooms & Steamed Broccolini( For Two ) 44.00
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 28/1/07.

User rating

  (1 review)
Overall 8
Food 8
Ambience 8
Service 8
Value 8

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Previous user experiences

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

Very nice experience. Friendly staff nice atmosphere and reasonably priced   (December, 2007)
"This restaurant was already blending tastes into a contemporary mix..."

Kylie Lang, Brisbane News and Dining Out Guide 2007 - August 2007
"A courtyard out the back offers pleasant alfresco dining, or you can eat in the pastel-toned interior which holds a traditional appeal. British-born owner-chef David Hodgins is a dab hand with desserts, especially the sticky date pudding with maple butterscotch sauce and vanilla bean ice cream."

Kylie Lang, Brisbane News Dining Out Guide 2006 - September 2006
"A long lunch or a weekend breakfast are the way to eat at Fuse. The sheltered countryard at the back makes the most of the Brisbane sunshine. Add an impressive wine list, and you have a fusion of flavours."

Madeline Healy, The Courier-Mail Goodlife Restaurant Guide 2006 - January 2006