Overview
Spread out over a huge dining space in The Rydges Hotel, Fortitude Valley, Six Acres is a restaurant that prides itself on offering up some of the best cuts of beef in the country. Executive chef Francesco Trucco has forged a career of over twenty years on the grill, and you can sit back and relax knowing he is at the flame.
Trucco is careful only to order what is fresh and in season, meaning that everything that hits your plate will taste as if it were plucked from the ground just yesterday.
Entrees include slow-cooked grilled octopus with caviar, wasabi mayo and gazpacho; peppered eye-fillet beef carpaccio with truffle mayo and lime; crispy zucchini flowers stuffed with cream cheese, saffron and sweet corn; and teriyaki sesame seed baby quail with sour cream, lime and coriander.
Moving on the pork chop schnitzel makes a satisfying main, and comes served with cabbage and soybean salad and herb butter; while the fresh spinach ravioli is a lighter option and is served in a slow-cooked cherry tomato salsa with manchego cheese. If you're vegan, they've got you covered too — think vegan ravioli stuffed with vegan cheese, kale, mushrooms and truffle and covered in a spicy Napoli sauce.
If you're after something from the grill, the Imperial Blossom wagyu scotch fillet MB 9+ is a mean cut at 200 grams, and comes with a choice of sauces including a shiraz-infused red wine jus. Other cuts include a 300-gram scotch fillet and a 450-gram rib eye.
If you've left room for dessert, we're frankly impressed, and there is a smokey toasted almond and passionfruit cheesecake with vanilla bean ice cream awaiting you. When it comes to a drink, let the talented staff guide you through the wine options, or order a classic cocktail — we always love pairing a top-quality cut of steak with a cheeky old fashioned. And they do a mean old fashioned at Six Acres.
Information
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