Latest Reviews
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Superb, tasty, creative, BEAUTIFULLY-PRESENTED food served in a tasteful, modern environment of refurbished old factory or warehouse. Many Vegan optio…
Ellie Rentoul
Detour
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A surprising result - I enjoyed lunch here recently and was pleasantly surprised by the food, the atmosphere and the mood - I dont often use the term …
Jamin65
Detour
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I had dinner with 3 guests. Sat at the bar and enjoyed the well run busy establishment with tequila in hand. The Barman really knew his stuff for such…
Joe
Detour
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Detour is open for Casual Dining. Detour serves Modern Australian dishes. Incorrect or missing information? Make a report, or claim the restaurant if you own it!Details
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10 Reviews on “Detour”
Have been to Detour a couple of times and Im always pleasantly surprised by the experience. The service is fantastic and decor super trendy. Love the open kitchen where you can see the masters at work. It really adds to the experience being able to see the chefs at work. Ive tried the majority of the dishes here and can say theyre all amazing. My faves so far have been the lamb, gunpowder wagyu and panacotta dessert. All dishes executed to perfection. All flavours balanced and complemented each other. Lamb and wagyu cooked to a perfect medium. The bee panacotta was an experience as Ive never had dehydrated bees before. They added a nice crunch to the creamy honey dish. This place is a regular on my rotation!
Bookmarked this restaurant under the recommendation by Meatballs And Beef Cheeks when we had the dinner across the road @ 1889 Enoteca last month. Purposefully arranged the Valentine dinner for the exploration. We chose to have the Omnivore food journey for the night. Service was friendly and hospital. Loved the ambience and the high ceiling lay-out. Open kitchen design reduce the distance between the chefs and diners. It is always a joy to see how the chefs preparing the dinner for us. First dish on the table was the Sydney Rock Oysters with Apple Caviar. The light touch of apple taste from the caviar matched well with the fresh oysters (4/5). Second came the Scallop and Pastrami accompanied with side dish of Smoked Mozzzarella. Quality of scallops selected was superb and the golden brown color really tempted my appetite. Effect of mixing smoked mozzarella with the cherry tomatoes, small slice of pastrami and scallop brought the whole dish to next level (4.5/5). The main of the night was the peppered lamb, which was perfectly done in med-rare. The beauty was the salt pre-rubbed into the lamb piece that made the saltiness matched well with the mint and asparagus. Side dish of smoked pumpkin was another careful selection to match the lamb, well done (5/5). The pre-dessert dish of cheese was another hero, particularly the slight blue cheese effect on the surface delivered the specific taste of blue cheese but not that strong (5/5). Using a little bit of honey and accompanied that with berries brought the sweetness and refreshing feeling to the plate, thumb-up (4.5/5). Dessert dish of nitro meringue came with a little bit of delay and lacked of surprising. It was a shame of this beautiful food journey (3.5/5). Overall, dining experience was decent.
Pro Tip: You must try the pumpkin dish… It’s amazing. Don’t expect cheap and cheerful… But the food, ambience and service is A-grade….
We found out about this place after reading that the head chef of Public left to open his own restaurant and took his KFD recipe with him. Its a really nice cosy restaurant, very clean and modern with the timber and warm lighting. We started with KFD which was as great as it was at Public and came with some nice corn bread. We then had gunpowder wagyu beef and coal roasted broccoli. Really interesting Asian inspired flavours. Ive never had anything like it.We finished with a mandarin chocolate marquee which was the standout of the night. Once again big punchy flavours.
Made a mid-week dinner reservation for Detour via their website email and got a quick response confirming a table.We were swiftly attended to and ordered a couple of cocktails – The Malabar Crush and Brash Freeman, both very nice.Then the food adventure began…All dishes are designed to be shared. We ordered two dishes from the omnivore menu and two dishes from the herbivore menu:> Salmon – was perfectly cooked, with complimenting flavours and textures. The ants were a fun touch!> Seawater Potatoes – Once again, perfectly cooked potatoes with crispy potato chips and a wondrous plant called ‘sea blite’. The dish truly reflects it’s name – there was a distinct flavour of ‘the ocean’.> Fossilised Carrots – An inventive dish of, what I can only describe as, ‘textures of carrots’ with a delicious nutty, creamy sauce.> K. F. D. (Kentucky Fried Duck) – Firstly, the coating was flavourful and crispy, and the duck was well-cooked. Secondly, the dipping sauce had good consistency. Thirdly, the corn bread had a nice hint to jalapenos, however was a little dry and crumbly.We were satisfied at dish three, and was pretty full after the fourth dish. However, after an explanation from our waitress regarding the desserts, we just had to try them.For desserts, we had the:> Pannacotta – A deliciously flavourful burnt honey pannacotta, sprinkled with pollen. The granola was a little too much for the amount of honey-flavoured sauce given. Alert: recommend not to consume this dish if you have a bee allergy, as contains actual bees!> Meringue – This dish is completely vegan as the meringue is made from chickpeas. I’m not usually a fan of meringues as they are too sweet for me, however this dish was perfect! A nice nutty, crispy and soft meringue with dehydrated and fresh berries, as well as toasted nuts.Ambience is smart-casual with high ceilings, music and wooden panelling. Service was friendly, helpful and efficient. Prices are comparable to ‘fine-dining’, however based on the quality of food – worth it.Three to four dishes are enough for two hungry adults.Detour was initially on my radar for having a dedicated vegetarian/vegan menu (which is definitely lacking in most other Brisbane restaurants). After our dinner experience, I believe that all the dishes we have tried showed precision, ingenuity and passion for the actual food product.Highly recommend.
Is our favourite restaurant – food is wow, service and ambience is great. We have followed chef Lucas McMillan as he is the best modern creative chef we have ever come across.
Came across this place randomly as we were planning to go to another place across the road – thank goodness we did!! Highly recommend this place for food, service, and atmosphere. It has it all!!