Deer Duck Bistro

Deer Duck Bistro is a stunning hunting and baronial hall themed restaurant in Auchenflower, with a rabbit warren of dining rooms replete with gilt framed mirrors, oil paintings and the odd stag head.

Offering a degustation dining experience that is worth crossing town for, with its charming setting of mismatching antique chairs and crockery and cutlery, Deer Duck Bistro also has a la carte options in addition to the degustation menu and a bar next door with its own excellent bar food menu.

Open for dinner as well as lunch on Friday and Saturday, Deer Bistro also offers an indulgent After Dinner Experience of hand-made chocolates paired with Rum or Grappa, as well as special themed dinner events, with the next one to be held on July 21st.

Diners can choose from a selection of Degustation menus - Five Course, Short Course (7) and Long Course (9), each of which have a full vegetarian option. A matching wine selection is available with all of the degustations.

On the menus are exquisitely presented dishes such as Scallop Sashimi, dashi & soy meringue, marinated daikon and black garlic emulsion; and Moreton Bay Bug, red lentils & turmeric curry, golden beetroot sauce and caramelised organic yoghurt.

Other dishes include Smoked Venison Carpaccio, apricot compote, roasted pumpkin & Australian karkalla; Sardinian Ravioli filled with potato, marjoram & pecorino, fresh creamed peas, edamame salad and house-fermented ricotta.

There's also Sous-Vide Pork Neck, snake beans and ginger salad, stracciatella, piquilo pepper emulsion & rosemary jus; or Roasted Quail Breast, crumbed quail leg, parsnip puree and coffee jus.

Some of these dishes can also be ordered a la carte, including the dessert - Matcha Panna Cotta, plum and yellow peach, passionfruit gel and soft almond biscuit; and Chocolate Game.

There are also everyday specials with chef-sourced Ingredients which are in season in Australia, such as Western Australian scampi, blue fin tuna otoro/sashimi, royal miyagi or Appellation oyster, duck liver pate and foie gras.