Bar Leo just upped the ante on Mediterranean feasting.
Bar Leo just upped the ante on Mediterranean feasting.
When it comes to Gold Coast scoop, we’re the bearers of the best kind of news, fresh out of the oven. Today, we present you with Bar Leo’s refreshed summer menu. Think mouthwatering nosh at golden hour with bubbles! Get ready for a bite-by-bite account of all the decadent details. You’ll be salivating by the end of this, we promise you that much.
Your Mediterranean dining main squeeze is back at it again, introducing us to dishes we didn’t know we needed but, now, having tasted, couldn’t live without. There’s a suspicion that they may have a PhD in sips and snacks, they really know what they’re doing. Let’s start there, shall we?
On your next visit to Bar Leo, promise us (you will not regret it) that the following jaw-stopping share plates will be your first order; firstly, the sliced prosciutto topped with perfectly grilled peaches, fior di latte, fresh basil and a drizzle of balsamic dressing.
Next, you want the meltingly tender duck liver parfait with fig jam, crushed walnuts and their heavenly house-baked and grilled focaccia. The third delish dish to round out your starter spread should be the fresh watermelon and feta salad, with jalapeno, mint, and crushed almonds, splashed with lime and drizzled with honey.
For those who consider themselves a bit of a steak savant, the good news just keeps rolling in! As you may well know, Bar Leo has a notable fish selection. And now, having partnered with a new meat supplier, they have an upgraded steak selection to rival it!
New menu additions include a succulent, grain-fed, 300g Black Angus Sirloin with a 3+ marble score and a tender 28 days dry aged 500g Black Angus Sirloin served on the bone (something special!). Then there’s the 1 kg grass-fed T Bone served sliced and perfect for sharing, and a 500g Pork tomahawk, seasoned with Spanish adobo seasoning, served with pepperonata.
What is steak without a legendary sauce to complement it?! Sauceless zealots, you may want to sit this one out. This one’s for those who live to soak, drizzle or mop their steak in God’s greatest creation (that would be sauce). You may be a peppercorn cream devotee or have a jonesing for red wine jus. They also have bearnaise, anchovy butter (using olasagasti Cantabrian anchovies) and Café de Paris butter! Now, that’s a list we’re enthused to work through!
We’ve saved the best for last. It’s an old Bar Leo dessert favourite that’s been revamped, and it’s their chocolate olive oil cake. We could die and go to heaven just looking at this one (seriously, we were almost a casualty). It’s made with an espresso chocolate mousse, with white chocolate foam over the top.
Where: 7/4 Panitz St, Bundall
When: Wednesday and Thursday – 4pm till late
Friday – 12pm till late (all day dining)
Saturday – 12pm till late (all day dining)
Sunday – 12pm till 6pm
Words by Chelsea Ipsen
STORY SPONSORED BY BAR LEO