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White Rabbit Bistro & Bar
Editorial ReviewAddress
1/92 Hyde Road, Yeronga, QLD, 4104
Contact Details
Phone:
Work (07) 3848 8677
Email:
Website:
Restaurant Summary
Cuisine:
Modern Australian
Speciality:
Disabled Facilities, Function Rooms, Licenced, Group Bookings
Price:
$18.00
Entrees: $11 - $18, Main: $18 - $24, Dessert: $11
Hours:
Wed-Thu 8am-10pm, Fri-Sat 8am-midnight, Sun 8am-3pm
Editorial Review
After selling off his namesake restaurant, Harveys in James Street, Matt Harvey decided to take a leap down the rabbit hole and see what he would find by opening a new restaurant at fresh digs in Yeronga just across the Brisbane River. Embodying the same sense of style and sophistication found at Harveys, the White Rabbit is tastefully decorated with sleek furnishings of red, white and chocolate in Art Deco designs. Open for breakfast, lunch and dinner, the menu at White Rabbit shows the attention to detail, quality and creativity that has become synonymous with the Harvey name.The menu is modern Australian with a strong twist of French. Brunch boasts tempters such as pain perdu (lost bread) with stewed strawberries, hazelnut and chocolate fool, and prawn and herb omelette. Lunch offers an a la carte menu or the table d'hote where you can choose two or three courses for a reasonable price. The dinner menu is the piece de resistance with so many mouth-watering options that a return visit is mandatory. For a French beginning, try the salt pork cassoulet, duck confit and Toulouse sausage. Mains include delights such as rabbit and tarragon pie, or roast Aylesbury duck confit with port-soaked figs and braised witlof.
Meagan Hepworth, July 2007
Tell us what you think
3 comments
Champ: Fantastic, great food, simple, fresh and executed with finesse. Don't let the location fool you, this is quality suburban dining at its best. (05 April 2008)
Matt Wallbanger: The decor and fitout is perfect for the suburban bistro. It reminded me of a retro Jetsons lounge room with nice lines and textured walls. The service was minimal with only one wait staff on as well as the manager who seemed to wonder and stare at your empty wine glasses without actually doing anything. The thing that keeps us coming back is the food... oh the food... A continually changing, evolving menu, of modern meets french influence. The kitchen staff here have certainly got my vote. (27 November 2007)
Ross Greenberg: Hi, we went to this new restaurant on a week night with a group of 16 and the service was slick, the decor very cool, but it was the food that got our full attention. The French style food meant that the steaks were amazing. Not cheap at $38.00 but then just so much better than your average pub fare which doesn't come in too much under that these days. Highly recommended. (16 May 2007)
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