LOCATIONEagle Street Pier, Brisbane CBD.
PROFILED BY DE GROOTSCha Cha Char, as the name suggests, focuses much of its energy on producing a great steak in a fine dining environment. There are enough fine diners throughout Australia that focus on seafood or Mediterranean influences; Cha Cha Char offers some culinary relief by concentrating on ultimate carnivorous meals. It’s a real bloke’s restaurant – no paying through the nose only to leave hungry after receiving tiny portions on oversized plates. Instead you will find a satisfying, red-blooded menu entirely dedicated to beef sourced directly from quality producers. In fact, you’ll barely be able to see your plate beneath the large servings of tender steak, moist vegetables and delicious jus.
The main menu has plenty of other choices if you aren’t in the mood for a hunk of beef. For something light and delicate try the tian of ocean trout and avocado with watercress and orange sea water vinaigrette. The confit duck shank is a rich and powerful contender for dinner featuring seared breast and prosciutto-wrapped rillettes, twice-baked goat’s cheese souffle, tarragon and carrot puree and wildberry jus. While you are digging into the delicious nosh, take some time to contemplate the delightful view of the Brisbane River reflecting the city’s skyline.
Meagan Hepworth, February 2008
