Restaurant Lurleen's - Slacks Creek

Just terrific and Tessa was our server - she was wonderful! What was better the Eye Fillet, View, Tessa or the atmosphere?? All of it was excellent and the nicest place to celebrate a birthday, wedding or anniversary.Food was delicious and we enjoyed EVERYTHING. If you get the opportunity to go to Lurleen's go and enjoy you won't be disappointed. A

This is a great place to go for special occasions. Great food and service with a lovely outlook over the bush.

Beautiful outlook, friendly waiters, great food up market atmosphere, with great wines from their local vineyard.

We don't get to Brisbane often, but when we do, breakfast at Lurleen's is a must! Always an amazing place to go hang out after a lovely breakfast of Eggs Benedict...on a beautiful day. Wine tasting is nice. Beautiful location, good service...prices (for breakfast) are reasonable. We'll be back!

My wife and I celebrated a special occasion with the 7 course degustation menu which included matched wines with each course. Harvey Bay scallops with lemongrass coconut broth zucchini noodle, cherry tomato and candied lime was full of fresh flavours which complemented perfectly cooked scallops. The wines were all Sirromet's own and the first course was matched with their Signature selection chardonay Pinot noir sparkling which was crisp and clean. Next was the torched ocean trout sushi with yuzu wasabi daikon and dashi sauce. This may have been the highlight dish of the night as the fish was so fresh and the sauces complemented it perfectly. The Vineyard selection Chardonnay was flavorful and dry and not oaky as too many Australian chardonnays still are. Jamaican jerk style prawns with pineapple salsa and grilled lime were next and these had a lovely spicy edge - we could have eaten more of these. They were supported by a fruity verdelho. Flash fried squid with red radish, pickled cucumber and lime gel was next but the vegetables were a bit tough. The Vineyard section Pinot Gris was served with that dish and it has a blush of pink from exposure to grape skin during manufacture. It was a fine choice. Roasted Tasmanian quail was next and was very tasty if slightly overdone as quail is often served slightly rare. The Shiraz viognier had the flavor to support the flavors of the quail, miso corn purée and blueberry vinaigrette. The next dish, pork cheek with roasted mushroom gnocchi, was the only "miss" of the night and the pork consisted entirely of fat which was too rich. The merlot served with it was enjoyable though. The seventh course was red currant macaron with whipped chocolate ganash, red currant compote, callebaut chocolate mousse and double cream was excellent but very rich and a good finish to the meal. This was served with the 2011 Signature selection petit Verdot sparkling red which was dry enough to cut through the sweetness of the dessert. Complements to the waitstaff who were all friendly and attentive without being overattentive. Special mention should be made of the temperature of the wines. The whites were at the correct temperature, around 10 degrees, not close to freezing as so many Australian restaurants still do. It is easy to see why Lurleen's is so popular and it is a credit to Andrew Mirosch and his team.