Location: Kangaroo Point
Price: $7.50 – $36.90
Overall Experience: 10/10
Let me start off by saying that a 10/10 is not the best way to describe my experience at the Pineapple Hotel; they deserve a 20/10, that is how amazing it was. I would drive past the hotel everyday after work, for over a year and was quite put off by the exterior. I had no idea, that a hidden gem lay within. They have recently undergone renovations, and I must say, the place looks amazing.
Former Alfred & Constance chef Dave Lindsey has now taken over the reins in the kitchen, with a menu that is sure to impress. This is no ordinary pub grub, it is ‘the’ pub grub. A must have to add to your lists.
Here are some of the options we tried out:
Seared Duck Breast with Caramelized Compressed Watermelon, Toasted Hazelnuts & Confit Rillette
I have never heard of duck being paired with watermelon, but I am so glad that the Pineapple Hotel chose to combine the two. An absolute match made in heaven. Also, not a dish that one would usually see on a pub menu, but once again, glad that it was on there. The duck was perfect, and worked a treat with the watermelon. The hazelnuts gave in an element of texture to the dish. And now for the price; this baby was reasonably priced at $30.90.
250g Eye Fillet (70 Day Grain Fed, Dalby QLD)
Served with a side of chips, salad and Dianne Sauce (my choice), this is the kind of dish that has left me restless all night. It must be love. The Eye Fillet was cooked just the way I like it, medium rare, melted in my mouth. Every bite left me wanting more. In fact, I think I am going to go back for another fairly soon. The quality of meats they used in both dishes were exceptional. Steak options are priced between $29 and $36.90.
My favourite part of the menu, desserts. Baileys Charlotte with Baileys Cream Cigar & Maple Walnut Ice Cream. This is a dessert I would expect to find in a fine dining restaurant, not a pub. But I am so glad they have it on the menu. Every bite was pure bliss. The Baileys flavouring was not over powering and worked well with the maple walnut ice cream. Pure, creamy goodness. All desserts are $10, what a bargain.
Caramel Praline with Salted Caramel Ice Cream with Praline Tuile. Once again, every bite was perfect. All the elements on the dish worked well together, without overpowering each other.
View the menu here
View the dessert menu here