You don't have to veer off the beaten path to find Woolloongabba's Detour — physically, at least. Diving into its menu? That's another thing entirely. When was the last time you ate emu tartare, gunpowder-cured salmon with black ants, octopus in miso butter or a Hawaiian curry? Or Kentucky Fried Duck with cornbread, the restaurant's signature dish?
They're just some of the highlights offered by ex-Public chef Damon Amos's kitchen since it started wowing east-side diners — and luring hungry folks from the rest of the city — early in 2017. Nestled into the cute-but-busy end of Logan Road precinct, the timber-heavy eatery aims to serve up a meal you'll remember from its 18-main range, which is split into 'omnivore' and 'herbivore' dishes.
When we say serve up, we mean it — and, not just because Detour's plating game is visually stellar. Here, you'll see everything happen while you relax under the former tyre factory's lofty ceilings. The open kitchen sits in full view of patrons, adding some glistening chrome to the space, and making watching your meal get made all part of the experience.
Other culinary highlights include wagyu brisket (with optional 'do not order hot sauce' for the brave) and fossilised carrots, plus salt and vinegar fries as a side. Or, pull up a stool at the bar for a beverage from their 32-long wine list. A selection of beers such as Asahi, Samuel Adams and Holgate, and a cocktail menu filled with twists (capsicum margarita, anyone?) are also available.