The vessel ‘Cutty Sark’ retired many years ago but another Cutty Sark has taken its place in restaurant form and boy are we lucky! Located in Teneriffe where ‘Cutty Sark’ would dock is the perfect place to put a restaurant in its honour.
Cutty Sark is fine dining in a relaxed, coastal-vibe setting. Expect Spanish style food made with Australian produce. Head Chef, Mathew Lee and his team are incredibly talented. Dining at Cutty Sark is no ordinary meal, it is an experience.
The tapas menu should be your first port of call. If you can get your hands on the Free Ranged Grilled Chorizo, it is well worth the try. The Chorizo is so sought after that Cutty Sark only receives 1kg a week. It is simply grilled and the Chorizo speaks for itself. Do not sail past the Cutty Sark Croquettes. A crispy shell filled with the smoothest puree of goats cheese and pepper. The combination of goats cheese and pepper compliment each other so well.
Full steam ahead to the entree menu and you’ll find yourself not being able to choose because they all sound so good. The Seared Scallops are plated beautifully and are butter-like in texture. The sweet corn puree is balanced by the smoked pancetta. Another great choice is the Crispy Pork Belly entree. It is served in thin slices which is uncommon but succulent. The fat is rendered more than usual and the caramelised crackling is to die for.
Temporary tie up wharf for the Ricotta and Feta Malfatti main. Like clouds of goodness, they are hot, creamy and soft. Run them around the plate to soak up the truffle sauce because it is truely out of this world. Although it is a vegetarian option this meal can be enjoyed by everyone.
Finally, sink your anchor at the dessert menu. Each one sounds so delectable but are surprisingly light. The churros are a must. They arrive hot and crispy with a thin sprinkle of cinnamon sugar. Dip them in Cutty Sark signature chocolate sauce - yum! The Kaffir Lime Pannacotta is assembled with Tropical Queensland flavours. Pineapple salsa, ginger crisp, coconut ice cream and mandarin gel are all included. The pannacotta has an exceptional wobble. You can’t fault the Peanut Butter Filo Biscuit. Light, crispy and packed with peanut butter flavour. The banana ice cream on the side took a few weeks to fine-tune but is incredible.
The team at Cutty Sark are doing great things. Not only is the food super impressive but their way of creating an experience is unique. Head Chef Mathew is passionate about having zero waste which brings new and exciting flavours. You are in great hands at Cutty Sark.
Cutty Sark wow's in so many ways. The food, service, location on the water and overall experience is outstanding.
Black Book Recommendation
Cutty Sark Croquettes, Spinach and Feta Malfatti and Churros.
Goldsborough Place, 70/39 Vernon Terrace, Teneriffe, QLD 4005
Phone - (07) 3257 2266
Wed/Thur: 12:00pm - 10:00pm
Fri/Sat: 12:00pm - 11:00pm
Sunday: 8:00am - 4:00pm (Breakfast starts at 8:00am, Brunch and music starts at 12:00pm)