Surf club dining in surf-less South Bank.

While Streets Beach hasn't seen a single wave since the summer of '09 when Uncle Sam visited, the surf is officially up in South Bank. A surf club without any surf sets the precedence for what has become quite an untraditional beach bistro. Don't think of the surf clubs located up and down the coasts with their offerings of sweet schnittys, carvery roasts and classic Fisherman's Baskets. With succulent pork belly, salmon wrapped in prosciutto and beef ribs on the menu, the South Bank Surf Club is stepping up surf club dining and has done wonders to cement itself strong in Brisbane's casual dining scene.

Naturally, seafood is the name of the game here and it shines on the menu with the freshest seasonal oysters, tiger prawns, Moreton Bay bugs, Hervey Bay scallops, sand crab, mussels, fish, calamari and even South Australian smoked sardines all on offer and served in a number of ways. Our pick, the aforementioned crispy prosciutto-wrapped salmon, hit the spot with a wave of delicious silence. Resting on a bed of potato and kale colcannon, with a fine herb mayonnaise and watercress, red onion and snow pea sprout salad, the only thing better than eating this meal is chasing it with a créme brûlée. It's the way it shatters that matters and the Surf Club are doing it right.

If seafood isn't to your liking, the Surf Club match their 'surf' with some 'turf' with the likes of BBQ beef ribs, Cape Grim scotch fillet and lamb cutlets. It's one of those 'dammit I want to eat everything' menus that will leave you confident for a delicious meal but praying that you made the best choice of all.

The venue itself is split into sections with the kitchen, some dining space and the bar all on the bottom mezzanine, and upstairs is a  large entertaining deck along with a long, thin platform for more intimate dining. With views over the beach and city, we see this being a top unpretentious date-night spot. The South Bank Surf Club has a mix of great food paired with a laid-back vibe, craft beers on tap and views of the city that make this a top destination for summer dining.

Published on December 18, 2013 by Daniela Sunde-Brown

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