Andrew Gunn Executive Chef of The Euro and Urbane

Brisbane’s The Euro unveils new Autumn menu

 

Culinary maestro Andrew Gunn in his element at The Euro and Urbane

 

After working in Paris for six years at Michelin starred restaurants and undertaking a European foraging tour visiting some of the world’s most famous flavour regions, Andrew Gunn has returned to his home city as Executive Chef of The Euro and Urbane, two of Brisbane’s most acclaimed food destinations.

Joining him as Head Chef is Amélie Rabaud, who was born and raised near Toulon in southern France on the Mediterranean coast. She has worked with Christophe Bacquie (3 Star Michelin) as well as numerous restaurants in Paris including ‘Le Taillevent’ and ‘Le Grand restaurant.’ Together, they complete the culinary leadership team for The Euro and Urbane, signalling a new era for this Mary Street duo.

 

First up – the new Autumn menu for The Euro (menus, amazing imagery, interviews and restaurant visits available on request).

 

With the experience of Executive Chef Gunn and the born-and-bred talent and palette of Rabaud, every dish from the new menu celebrates modern, interesting European-inspired bistro food that’s packed with flavour. It’s memorable food. Come back food. Food you’ll finish. Food that stands out in today’s era where photogenics too often overrule flavour!

 

The Menu features Snacks, Smalls, Bigs, Herbivore, To Share … Or Not (because, once you read this menu, you won’t want to), and Sides. There is also an extensive burger choice on the bar menu ranging from a vego/vegan falafel burger to smoked chicken with chipotle, or your classic beef and cheeseburger. Dessert is limited to three standout dishes as well as cheese selections. An extraordinary wine and spirits list sourced from across the globe and around the country also plays a starring role.

 

In all, the new Autumn Menu is clever, packed with flavour and stands as a brilliant reflection of Executive Chef Gunn’s direction. Below he shared his top 5 dishes for Autumn, the best local produce dishes, his top 5 for Vegetarians, to share and for a girl’s lunch….

 

Top 5 Autumn Flavour Dishes:

• Seared scallops, cauliflower puree, miso butter & crispy kale
• Grilled WA octopus salad, Romesco, Black Garlic
• Prime cut of beef, koji rice aged, chimichurri, crunchy potatoes & crème fraiche
• Veal tartare, gojuchan, condiments and gomasio
• Brooklet Springs spatchcocked baby chicken, mum’s honey glaze, miso corn

 

Top 5 Vegetarian Dishes:

• Honey glazed pumpkin, hummus, Israeli couscous & ricotta
• House made falafel, Smoked yoghurt, broccoli, snow peas & pickled daikon
• Grilled Ishikura leeks, lemon, olive oil, parmesan
• Fried cauliflower & potatoes, citrus zest, mint, coriander & chipotle sauce
• Grilled eggplant, cherry tomato sauce, mesclun salad, parmesan & basil

 

Top 5 Share Dishes:

• Charcuterie plate, pickles & accompaniments
• 1KG Koji-aged Prime cut of beef, chimichurri, crunchy potatoes, crème fraiche
• Grilled Gold Coast tiger prawns, slaw salad, coriander, lime, chilli
• Tagine style braised lamb shoulder, aromatic couscous, apricot, raisins
• Brooklet Springs spatchcocked baby chicken, mum’s honey glaze, miso corn

 

Top 5 Local Flavour Dishes:

• QLD Stockyard 200day grain-fed Angus sirloin, crunchy potatoes, porcini sauce, herb salad
• Brisbane valley quail, escabeche
• Grilled Gold Coast tiger prawns, slaw salad, coriander, lime, chilli
• Pan fried local fish of the day, zucchini and basil puree, broccolini, lemon
• Braised pork belly, kimchi salad, nashi pear

 

Top 5 Girls Lunch Dishes:

• Seared scallops, cauliflower puree, miso butter & crispy kale
• Grilled calamari, parsley pesto & jamon crumb
• Pan fried fish of the day, zucchini and basil puree, broccolini, lemon
• Honey roasted pumpkin, hummus, Israeli couscous & ricotta
• House made fettucine of the day

 

ABOUT EXECUTIVE CHEF ANDREW GUNN

Raised in Brisbane, Andrew began his career in cooking at Isis Brasserie under Jason Peppler and in Sydney at Bécasse under Justin North before traveling to France. He worked in Paris for six years in a range of Michelin starred restaurants including ‘Les Ambassadeurs’ at Hotel de Crillon under Christopher Hache, ‘La Grande Cascade’ under Frederic Robert, ‘Le Taillevent’ with Alain Soliveres, and ‘Le Cinq’ at Hotel Georges Cinq with Christian Le Squer. It was during Andrew’s time at Le Cinq that they were awarded their third Michelin star. Andrew has returned to Brisbane and has taken the role of Executive Chef at The Euro and Urbane working with the new Head Chef, his fiancée Amélie Rabaud.

 

ABOUT THE EURO

There’s always one in a crowd that stands out, and in the world of European bistros, that one is The Euro. At home in Mary Street in the heart of Brisbane’s CBD, The Euro immediately transports diners to a classic eatery in Europe, flanked by deep rich timbers, with aromas from the kitchen perfectly guided through the dining room, providing a tantalizing promise of the flavours to come. The kitchen team bake their bread daily using 100% sourdough cultures and grow their own herbs while the basement is home to the private dining room, featuring stone walls and polished concrete floors with a humidified wine cellar housing one of Brisbane’s best wine collections.

 

The Euro

181 Mary Street, Brisbane.

Bookings at theeuro.com.au or call (07) 3229 3686

 

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