Hats off to Vintaged Bar + Grill

Vintaged is awarded a coveted Chef’s Hat at the 2012 Good Food Guide Awards

Vintaged Bar + Grill (Vintaged) has been awarded a prestigious Chef’s Hat at the inaugural 2012 Queensland Good Food Guide (GFG) Awards in Brisbane, shaking off the ‘hotel restaurant’ tag to be recognised as one of the state’s leading dining establishments.

Vintaged Bar + Grill scored 15 out of 20 to claim a coveted Chefs Hat – an impressive achievement given its recent opening only six months ago, with the restaurant a key element of  Hilton Brisbane’s $14 million transformation throughout 2011.

Vintaged’s Executive Chef Jeremy Clark said “I could not be happier with our inclusion in the guide and to be awarded a nationally recognised Chef’s Hat. To be acknowledged by the industry at this early stage with a respected accolade is tremendous and testament to the whole Vintaged team.”  

“This could not have happened without the hard work of Sous Chef Dario Fiorino Pastry Chef Odette Squillace, Restaurant Manager Matthew Chapman and the full team, both in the kitchen and on the floor including hosts and wait staff, who continue to deliver a great dining experience through their commitment and nous. We are all truly honored!”

Vintaged Bar + Grill has aimed to provide a standalone and innovative dining experience that is uncomplicated with unexpected surprises.  The restaurant features a menu that capitalises on fresh local Queensland produce that is sourced daily and premium Australian meat, aged to perfection in restaurant’s signature dry aged meat cabinet.

The unique cabinet forms a striking backdrop to the open grill and is illuminated by a Himalayan rock salt feature which serves a practical purpose in assisting the meat ageing process.  Finishing the space is the purpose built Chefs Table proudly positioned in front of the open grill kitchen and aged cabinet, offering guests a taste of culinary theatre.

Vintaged Bar + Grill presents a new way of dining for Brisbane, when entering the restaurant guests are greeted by the striking wine room in the heart of the restaurant that houses an impressive 1000 bottle wine collection, featuring a selection of bespoke wines from Australia and New Zealand, as well as a selection of boutique Queensland stars. The space is further complimented by 5.5m long Wine Table seating up to nine people.

Design and architecture have played a pivotal role in the design of the restaurant, with the hotel being designed by prominent Australian architect Harry Seidler.  The designers of Vintaged have ensured that his creative input was preserved with the new restaurant with trademark Seidler influences incorporated throughout the space.

Despite its luxurious and decadent inclusions Vintaged Bar + Grill shuns exclusivity in favour of simplicity and unpretentious brilliance.

Chef’s Hats are presented only to those restaurants showing the very highest level of culinary excellence after careful deliberation by the GFG reviewing team. Reviewers dine anonymously at each restaurant, paying their bills in full. A restaurant can be reviewed multiple times, especially for Chef’s Hat awards which comprise only the most elite of restaurants.

Restaurants are scored out of 20 and the total restaurant experience is assessed. The point system comprises 10 points for food, five for service, three for ambience, with an extra two points possible for something special – be it location, service, attitude, commitment or a “wow” factor.

Source: EventConnect.com.au, 16 May 2012