WAGAYA
Brisbane, Queensland

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Wagaya in Fortitude Valley is a fun Japanese eatery with a spacious, high octane interior and value-for-money food. The booth-style seating is perfect for group dining or grab a table for an intimate rendezvous. There's a touch screen ordering system, which is a novel aspect to the meal and it also means your dishes are served speedily. When you need them, the wait staff are friendly and accommodating.
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General info

Address:

315 Brunswick Street
Fortitude Valley QLD 4006

Suburb:

Fortitude Valley

Contact:

Cuisine:

Asian, Japanese

Price Range:

$$$$ ~ $$$$

License:

Licensed & BYO (wine only)

More info

PROFILE BY BEST RESTAURANTS

Hidden amongst the shops that line the main street of Toowoomba, two hours west of Brisbane, is the small fine dining restaurant Veraison. Verasion, meaning ripening of the grape, is headed by the award winning chef Alex Weston being given a hat by the Good Food Guide for the last three years. The wine theme runs through the restaurant with a floor to ceiling wine cellar and a knowledgeable sommelier offering us matched wines for the degustation or a number of wines selected from both the popular wine regions in Australia and also from Italy.

The Veraison degustation is a selection of meals from the a la carte menu: two entrée, two main, and one dessert making it a sampler of what the restaurant has to offer and which changes monthly. It is also a showcase of local produce from the duck, quail and lamb and fresh vegetables with the only imported ingredient being the scallops from Harvey Bay.

The degustation started with an amuse bouche of honeyed carrot soup which was fresh and creamy and was the highlight of the menu. As the first taste, it set the scene for the rest of the degustation with the expectation of fresh and bold flavours for the rest of the meals. The first degustation entrée dish was the quail and fennel risotto which replaced the Harvey Bay Scallops dish that had an artichoke puree and acidic balsamic apples. The quail was cooked well and was pink and moist, coupled with a rich and creamy risotto which tasted well despite the heavy handedness of the salt and the overcooking of the risotto. The second entrée dish was the rabbit terrine which came in a nonconventional sausage with chicken mince and was moist. This followed with the roasted duck breast with tender confit potatoes, honeyed baby carrots reflecting the amuse bouche, pureed pumpkin and fig jus. The duck was pink and retained its moistness and the dish was sweet from the honey on the carrots, the pumpkin and the fig. The lamb fillet was served medium rare with the fat intact and sat on a bed of quinoa and freekah which soaked up the sweet and acidic balsamic reduction. To finish the degustation, the white chocolate panna cotta was sweet and creamy with tartness from the berries and with a crunch from the homemade honeycomb.

As a complete meal, the dishes were on the sweet side but it didn’t detract from the degustation experience. They reflected the country style, generous portions of meals with the entrée coming out as an expected entrée size and the mains were large but not overwhelming.

The fine dining restaurant experience was marred by the lack of trained staff, with waitresses not introducing dishes and being unable to identify and describe elements of the dish, referring back to the kitchen for simple things like a puree of pumpkin. Putting that aside, the experience of Veraison was memorable and well worth returning to in the future.
Kristin Hatherley

Specials & Events

This restaurant has not scheduled any event.

Functions

FUNCTION MENU
Please contact the restaurant for further information.
MAX SEATING
n/a

Features

Bar / Wine Bar
Late Night Dining
Suitable for Families with children
Suitable for Groups of 10
AWARDS
This restaurant does not have any awards.

Reviews

CHEF RECOMMENDATIONS
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