Last night, my friends and I visited 66 on Ernest (before we head to the Brisbane Festival) where we enjoyed 3 course meal at a very affordable price. The quality of the food was very high and the service was impeccable. We were welcomed with a glass of complimentary Champaign (pleasant surprise) followed by warm bread and herb butter. Below were the dishes that I selected: 1. Cured duck breast with saved apple and fennel - the tangy and sweet taste from the apple and fennel provided a perfect balance to the cured duck breast. 2. Braised beef cheek tortellini - Definitely the highlight and STAR of the night. This was the dish that all three of us selected and we all loved the dish. 3. Coconut tart - This dish is definitely for anyone who has extremely sweet tooth. I would have liked a small portion of ice cream to accompany the dish just to balance out the sweetness. It was overall an enjoyable experience. My friends and I are already planning our next visit.
![Zomato]( "Recensione")
Explored the Wednesday degustation of this month's promotion last night in a group of four. It was definitely a win win situation last night. On the one hand, it provides the public the opportunity of tasting so many quality dishes with bargain price; on the other, hospitality students have their authentic experience from serving the public while they are applying their skills & knowledge of what they have learned in the TAFE.
We all chose to have two tasting plates so the cost was only $25.00 per head. I think feedbacks from diners is the main goal of running this event so the actual course can take these feedbacks as the references for future teaching. Hence, let us go for it bases on what I have enjoyed last night and I will draw the comments without marks on individual dish:
1. Amouse Bouche - slightly too filling and lack of acidity to kick-start diner's appetite.
2. Roasted Pumpkin soup - nice & silky, taste balanced, LIKE!
3. Orange Sorbet - too cold as a palate cleanser, taste is good but not actually sorbet texture, rather like a scoop of ice-cream.
4. Grilled quail - hero of the night. Protein is perfectly cooked and the Barley Risotto match well with nice taste, thumb-up!
5. Butter poached prawn - prawn is well cooked but texture is slightly mushy; polenta is let down because it is bland. If the prawn head & legs are deep-fried then there are crunchy elements for marks.
6. Roasted salmon - nice presentation but the seared salmon is wrongly prepared in well done. If the protein is prepared in med-rare, this dish can be in its next level.
7. Char-grilled skirt steak - consistency is a problem, where one of the dishes is well med-rare and tenderised while another same dish with tough texture. In addition, presentation of this dish looks mean.
8. Trio Chocolate - not consistency in presentation but nice dessert.
9. Petit fours - a surprise of the night. Not because of its taste but the hearts from the chefs.
10. Coffee & tea - can be better if wait-staff can bring them to the table after they are ready, particularly my flat white.
We have to have our compliments to the waiter (David) who looked after us for the whole night. However, I found that there were too many students working last night (particularly too many working behind the bar and doing nothing). On the contrary, drinks' production was slow and it seemed chaos behind the bar.
Overall, we are very happy with the degustation dinners. The comments are just for reference and we hope that the comments would not be too harsh to the service team.
Loved the Wednesday degustation! I had the option to choose how many plates I wanted to try and the alfresco space was beautiful. I only spent $30 per person for a fantastic 5 course meal.
Really impressed with the quality of the food that was served up. Excellent value but you have to make allowances for the service which was not up to par yet. The students have only been on the course since Feb this year so most were enthusiastic if a bit clueless. It all added to the fun of the evening. Thoroughly recommend it for a fun evening with friends.
Fantastic dining experience. Congrats to all the students, they should be very proud of themselves. Food & service was top notch.
Good food and good vibes. Training students are actually doing a fantastic job.
We had a fantastic night eating our way thru the menu. The service was impeccable as always. Our food was ever so tasty and my pork belly was cooked to perfection. Will definitely be back.
What a great initiative. Servers were attentive and eager to please. All 3 courses were excellent, fine dining standards at a fraction of the price.
A learning centre (Tafe). The food and service are very good and their bar offers a good range of beer, spirits and wine.
This is a training restaurant. They did fantastic job in putting into practice the skills they've learnt. The beef cheek ravioli needs salt .....apart from this beautiful dinner.
Great environment, but services are very slow, the workers don't pay attention most times, always apologizing. Their strawberry milkshake is top notch 👍
Make a reservation
Order online
Find the best restaurant in Brisbane
An error has occurred! Please try again in a few minutes