Tukka

Ph: (07) 3846 6333; 145 Boundry St, WEST END 4101 www.tukkarestaurant.com.au

Modern Australian, $$
Open Mon-Sat 6pm-late Sun noon-late; Licensed; AE DC MC V EFT
Chef Stephane Bremont (27-12-07) Owner Alistair Roberts, Malcolm Roberts & Stephane Bremont (27-12-07)

Mietta's Review
Tukka is the rebirthed Cumquats. In the middle of 2005 it was renamed but is otherwise, apart from a change of chef, much the same. If you want to eat native flora and fauna this is the place for you. The setting, having a faintly feral feeling, rather suits the 'bush' menu. New chef, Stephane Bremont, makes a (European) meal of true-blue Aussie ingredients. It's done as well here as anywhere. This is not a cheap dining experience. It will suit the adventurous. In 06 mains averaged $27.

Other published opinions

Courier Mail food and wine guide Queensland 2008 Score: 14.5/20 "Tukka trumpets the cause of 'Advance Australian Fare' with gusto. Bush tucker reaches new heights of sophistication in the exquisite flavour matchings created by chef Stephane Bremont, whose French heritage and credentials are well adapted to this palette of fresh native produce"

Courier Mail Des Houghton, 18-8-2007 "Not all the wildlife is on the streets, however. There is plenty down the road at Tukka, named Brisbane's best specialty cuisine restaurant at the recent Restaurant & Catering Queensland Awards for Excellence.It's an unusual restaurant that attempts to turn native animals into haute cuisine, and almost pulls it off.What amazed me was how the waiters managed to keep a straight face: "Would sir like the emu consomme or perhaps the braised crocodile steeped in strawberry eucalyptus?""

Brisbane News Dining Out Guide 2007 "This is one of the country's leading restaurants serving native Australian cuisine, and ironically enough, it's a French chef who's leading the charge"

Sunday Mail Chris Bartlett, 20--06 "Tukka, in West End, specialises in native Australian cuisine. So, along with possum, you can sample wallaby, kangaroo, emu, crocodile and an amazingly diverse array of vegetables, fruits and seasonings. Wattleseed, lilly pilly berries, bush tomato, lemon myrtle, bunya nuts, eucalypt . . . a special glossary page in the menu explains them. ... All this Australiana is overseen by a Frenchman. Stephane Bremont followed his heart here six years ago and stayed. He's justifiably proud of the ground-breaking tucker at Tukka (the brainchild of owner Alistair Roberts) but says his philosophy is simple: "I apply French techniques to Australian ingredients."."

Courier-Mail Good Life Restaurant Guide 2006 "Formally Cumquat's, owner Alistair Roberts has morphed his busy West End bistro into one of the country's leading native Australian cuisine speciality venues. A great spot to take visitors"

Brisbane News Eating Out Guide 2006 "Formerly Cumquats, the renamed Tukka specialises in native produce, given the modern treatment by French chef Stephane Bremont."

Brisbane News 28/6/05 Natascha Mirosch "Tukka could so easily be the type of themed Australiana place fit only for tourists, but it's not. This is sophisticated dining, with local native produce beautifully cooked and presented - truly advanced Australian fare. ... "

Courier-Mail Goodlife Restaurant Guide 05 "The young team at Cumquats, Alistair Roberts and chef James Wilkins, set out to convince customers to embrace 'native Australian' flavours, and not cringe at the hought of smoked emu and seared wallaby on the plate."

Brisbane News Dining Out Guide 2004 "The fare is described as native Australian, with emu, crocodile and wallaby all featuring on James Wilkins's ambitious menu. There are, however, a few less adventurous options"

Brisbane News,1-7/10/03, Alison Walsh,'A relative newcomer creates a following with its innovative use of local produce'