Hilton Brisbane’s Vintaged Bar + Grill has been awarded a prestigious Chef’s Hat at the 2013 www.brisbanetimes.com.au Queensland Good Food Guide (GFG) Awards for the second time in as many years.

Vintaged Bar + Grill scored 15 out of 20 to claim a sought-after Chef’s Hat – an impressive achievement given the caliber of restaurants on the list.

Executive Chef Jeremy Clark said he could not be happier with Vintaged Bar + Grill’s inclusion in the nationally recognised Guide for the second year running.

“The award pays tribute to the hard work and dedication of Sous Chef Dario Fiorino, Restaurant Manager Matt Chapman and the entire service team who continue to deliver enjoyable, interactive dining experiences,” Mr Clark said.

“We take an inspired approach to food at Vintaged Bar + Grill, and utilise the purposely designed space to create an exciting atmosphere.”

The restaurant aims to provide a standalone, uncomplicated dining experience, with a carefully crafted menu capitalising on fresh Queensland produce sourced daily and premium Australian meat, aged to perfection in the restaurant’s signature dry aged meat cabinet.

Vintaged Bar + Grill’s unique design features set a luxurious scene with the striking meat cabinet and open grill illuminated by a Himalayan rock salt feature which serves a practical purpose in assisting the meat ageing process.
The purpose built Chef’s Table finishes the space and is proudly positioned in front of the open grill kitchen and aged cabinet, allowing guests to taste of culinary theatre.

A decadent wine room stands in the heart of the restaurant, housing an impressive 1000 bottle wine collection including a selection of bespoke wines from Australia and New Zealand, and a selection of boutique Queensland labels. The space is further complemented by a 5.5m long Wine Table, seating up to nine people.

Design and architecture play a pivotal role in the restaurant and bar, with statement red leather Munich chairs and illuminated columns dotted throughout, a respectful nod to the renowned Australian architect Harry Seidler who designed Hilton Brisbane.

Chef’s Hats are only presented to those restaurants showing the highest level of culinary excellence after careful deliberation by the GFG review team. Reviewers dine anonymously at each restaurant, paying their bills in full. A restaurant can be reviewed multiple times, particularly for Chef’s Hat awards which comprise only the most elite of restaurants.

Restaurants are scored out of 20 and the total restaurant experience is assessed. The point system comprises 10 points for food, five for service, three for ambiance, with an extra two points possible for something special – be it location, service, attitude, commitment or a “wow” factor.


MEDIA CONTACT
Karyn Sutton
karyn.sutton@hilton.com
+61 (0) 7 3231 3289

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