Restaurant Dan Arnold: Restaurant review

Even those averse to fussy fine dining can relax at RDA. Sure, there's a lot going on, but it's delivered with such compelling flair. Take the suite of intricate opening snacks, for instance – perhaps citrus-cured whiting crudo with confit yuzu on tapioca chips, or rectangles of beef tartare with cornichon purée and potato crisps. And what of the wide-ranging, French-leaning drinks list? The impeccable house brioche, cheese trolley and petits fours to finish? Exceptional produce and rigour are constants throughout. Think Ben Collison's line-caught coral trout with slippery jacks and beurre noisette, or duck presented as a slow-cooked leg and textbook breast, with celeriac and black garlic. Come dessert, a dark chocolate gavotte biscuit piped with rosella cream makes a case for considered maximalism, embellished with pickled rosella and a ripple of perky Davidson's plum ganache. Interiors are just as polished, all dark walls and tactile materials, providing earthy contrast to the culinary pyrotechnics.

Restaurant Dan Arnold
Contemporary
10/959 Ann St, Fortitude Valley
(07) 3189 2735
restaurantdanarnold.com

Chef Dan Arnold, Shane Keighley
Price guide $$$
Bookings Recommended
Wheelchair access Yes
Open Lunch Fri; Dinner Wed-Sat