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Isis Brasserie

Address: 446 Brunswick Street Fortitude Valley, QLD - Map - Contact details
Cuisine: Modern Australian
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DAYS OF BUSINESS

Tue - Fri:12:00 to 15:00
18:00 to 22:00
Sat:18:00 to 22:00
Opened in 1997 in Brisbane's old red light district, Isis has quickly become one of Queensland's most dynamic restaurants. A favourite amongst Brisbane's food and wine scene it is also both critical acclaim and some of the highest awards on offer to Queensland restaurants, including 'The Sunday Mail Restaurant od the Year' in 2001. The Courier Mail's 'Restaurant of the Year' 2005 and the Restaurant and Caterer's 'Fine Dining Restaurant of the Year" 2005.

Latest User Reviews

"It has been a very enjoyable experience. Very good food and impeccable service, and it was nice to see it busy on a Sunday evening."

"Perfect for either the romantic dinner or a special dinner with old friends. Beautiful fresh food and great flavours. Palate cleanser of white balsamic vinegar sorbet - fabulous. Attentive, friendly staff. Would definitely recommend as a fine dining experience. Hope to go back sooner rather than later!" more reviews

Chef

Jason Peppler

Price Guide

Entrée $21, Main $34, Dessert $15

Payment Options

Cash, Amex, Visa, Mastercard, Diners, Eftpos

Set Menus

Set menu 1 $63 4 course

Features

$7 corkage Per-bottle, BYO (Wine Only), Dress smart casual, Licensed, Private dining area, Secure parking, Street parking, Wheelchair access

Ambience

Child-friendly, Contemporary, Formal, Relaxed

Food

Vegetarian option

Styles

Sit down

Suitable For

Birthday/Anniversary, Business lunch/dinner

Restaurant areas and private dining

Area name Capacity seated Capacity standing
Entire Restaurant 70 n/a
Private Dining Rooms 20 n/a

Awards

2006 - Gourmet Traveller Australian Restaurant Guide
2007 - Gourmet Traveller Australian Restaurant Guide
2008 - Gourmet Traveller Australian Restaurant Guide - Awarded two stars
 

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Dinner    set menu - $78 to $80 (pdf)
Entrée
Roasted N.S.W. white rabbit ‘carbonara’: with a parmesan veloute 21.90
Parpadelle of slow cooked duck in red wine: with raddichio and shaved goats cheese 21.90
Seared Vic scallops, fried chicken wing: Jerusalem artichoke and maple puree with a crab beurre blanc 21.50
Port Stephen’s poached oysters: on a potato and leek foam with caviar 22.50
Spezie crusted market fish: spiced orange salad, fennel and a glazed beetroot terrine 21.50
Ravioli of Tropical lobster: with crisp vegetable salad and a miso dressing 21.90
Charcuterie plate: poached tongue, pate, galantine squab, wallaby ham 21.50
Steamed mixed asparagus: twice cooked polenta, heirloom tomatoes, toasted almond butter 21.50
Main
Daily fish 34.90
Peppered rare seared S.A. venison: lentil and red cabbage ragout with a Marsala reduction 36.00
Slow cooked goat, artichoke: fennel and tomato stew, cavalo nero and Pernod scented jus 36.00
Braised veal: with a minestrone of vegetables and sauce picada 36.00
Roasted Aurora lamb rump: pomme boulangere, wilted lettuce and pea puree 36.90
Stuffed young chicken: sautéed corn, Jerusalem artichokes, basil, foie gras butter 36.00
Roasted Oakey sirloin: mushroom Wellington, escargot butter 36.90
Ten hour braised Wagyu: pomme mousseline, roasted shallots and broad beans 36.00
Mixed potatoes: with a gribiche dressing 9.00
Farm fresh mustard leaves: with Forvm Cabernet Sauvignon dressing 9.00
Baby broccoli: with celery salt and cultured butter 9.00
Dessert
Carpaccio of blood oranges: raddichio, Callabeaut chocolate torte and cocoa nib praline 15.50
Nougat semi freddo: with compote of fresh strawberries and gooseberries coconut wafer 15.50
Warmed crepes filled: with ricotta and macerated prunes, chocolate gelati and Pedro Ximinez syrup 15.50
Chai tea soufflé: honey crème anglaise and roasted cinnamon ice cream 15.50
Isis ‘tasting plate’ for two: a selection of Isis favourites 30.00
Cheese Course
Goats plate: Panna Cotta, Milkshake, Brie, sorbet 14.90
Fresh dates stuffed: with marzipan, blue cheese and mulled wine jelly 14.90
‘Poirre en cage’: with washed rind and tio pepe caramel 14.90
Entrée
Steamed mixed asparagus: twice cooked polenta, heirloom tomatoes, toasted almond butter 21.50
Crisp vegetable salad: with baby broccoli and gribiche dressing 21.50
Spiced orange salad: fennel and a glazed beetroot terrine with goats milk sorbet 21.50
Main
Choux Farci of stracchino: with a minestrone of vegetables and picada 34.00
‘Poirre en cage’: with washed rind, roasted Jerusalem Artichokes and corn 34.00
Pithivier of mushrooms: with broad beans, cavalo nero and lentils cab sav dressing 34.00
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 4/11/07.

User rating

  (2 reviews)
Overall 8
Food 8.5
Ambience 8
Service 8.5
Value 7

Add a review

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comparisons will not be published.
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Previous user experiences

Overall 7.8 - Food 8, Ambience 8, Value 7, Service 8

It has been a very enjoyable experience. Very good food and impeccable service, and it was nice to see it busy on a Sunday evening.   (See my reviews (2) - July, 2008)

Overall 8.3 - Food 9, Ambience 8, Value 7, Service 9

Perfect for either the romantic dinner or a special dinner with old friends. Beautiful fresh food and great flavours. Palate cleanser of white balsamic vinegar sorbet - fabulous. Attentive, friendly staff. Would definitely recommend as a fine dining experience. Hope to go back sooner rather than later!   (See my reviews (2) - February, 2008)
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"This was different! This was lovely. The juices from cooking the lamb had been treated lightly and then the thin cooking liquid was poured around the lamb served on the plate. This was perfect..."

Sue Dyson and Roger McShane, Food Tourist - January 2008
"Isis may be housed in a Queensland with timber floors, but the vibe is decidedly international. It could be the low-key elegance, or the edgy Valley parade viewed through the expansive front window..."

Anthea Loucas, Gourmet Traveller 2008 Australian Restaurant Guide - November 2007
"The service is always immaculate, the wine

list awesome, the decor svelte and the food both complex

and classic..."

Jason Peppler, Brisbane News - November 2007
"Everything about Isis aims to create a high point in fine dining..."

Kylie Lang, Brisbane News and Dining Out Guide 2007 - August 2007
"Moodily lit and sharp, the dining room at Isis gives off a warm glow, inviting you to melt into the comfortable banquettes and enjoy chef Jason Peppler's food and owner Simon Hill's wine list. Both are outstanding and continually evolving, and neither is likely to let you down."

Anthea Loucas, Gourmet Traveller 2007 Australian Restaurant Guide - October 2006
"As you'd expect from the winner of the 2005 Restaurant & Catering Queensland's Restaurant of the Year and Fine Dining Restaurant, Isis offers excellent service and sublime food. Chef Jason Peppler's deft hand turns quality ingredients into masterpieces, like the smoked duck breast on sweet potato fondant, violet mustard jus and muscat grapes. Isis has one of the best cheese selections in Queensland. Order the four or six-course degustation with wine to match, from Simon Hill's stellar cellar."

Kylie Lang, Brisbane News Dining Out Guide 2006 - September 2006
"Isis just gets better with each visit. The highly skilled team strives constantly for higher standards and delivers them, seamlessly and unpertentiously, with no evidence of the try-hard element that can sometimes taint dining at this level...Don't wait for a special occasion; spoil yourself now."

Authea Loucas, Gourmet Traveller 2006 Australian Restaurant Guide - January 2006
"If you seek the most intimate of spaces in which to woo, Isis is a multi-award winning, free-dining experience certain to stir the romantic within. Offering a contemporary European menu with a focus on game... Allow the sommelier to guide you through one of the best wine selections in the state...wanting indulgence with x-factor, descend to the semi-secluded dining room alcove downstairs."

S.Kane, Dining Secrets Brisbane - January 2006
"This is a restaurant on an upwardly mobile flight pattern. Wines are stored behind humidified glass and drinks are served before and after restaurant sittings. Of the food, you will find it to be some of the city's most refined and innovative with elegant courses of sashimi..."

Madeline Healy, The Courier-Mail Good Life Restaurant Guide 2006 - January 2006
This restaurant has also been reviewed by the following reputable critic. In Menulog's opinion, reviews are usually an indication that the restaurant is popular and worth trying yourself.
John Lethlean and Necia Wilden, The Age Good Food Guide 2007 - September 2006
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