I managed to get over to Bulimba to check out Scales & Ales at lunch today and – all bias aside – was very impressed. Started with the house-made bread rolls, Bloody Mary Oyster Shooters and then had the Barramundi Burger with chips and onion rings. All very tasty – and the chips are excellent. The secret according to Chef Frank is to blanche them in oil first, put them aside and then cook them off when you’re ready to serve. And do be scared to cook them well.
It was a hard choice to go past an old favourite in the mussels steamed in beer, but I felt I should branch out and the burger was perfect for lunch. For beers, I had a Pike’s Oakbank Pilsener with the burger and then the Lord Nelson Three Sheets, well, just because.
The Pike’s wasn’t one that I’d suggested for the menu and hadn’t tried it for years and I had forgotten how enjoyable it is with a big fruity malt palate and bold but balanced bitterness with floral hops wafting all around. Good match with the barra. It also shows that contract brewed beers needed always be overlooked.
Chef and owner Frank Correnti and I are looking at doing some beer and food matches early next year and Frank has some really exciting ideas for beer-inspired seafood recipes that I can’t wait to try out.
If you live in Brisbane, or come for a visit, and feel like a feed of fish and chips with a bit of flare…and a nice beer…get along and try it out.
