For this instalment of The Edibles, we documented the albacore tuna ceviche at Stokehouse Q, South Bank.
Stokehouse Q has made its mark on Brisbane with its distinctive contemporary design, sweeping river and city views, and Mediterranean-inspired cuisine. Chef Richard Ousby, formerly of Quay in Sydney, curates a menu of sublime dishes that satiate with flavour. The albacore tuna ceviche with corn and pear salsa, and green gazpacho is a fresh and delightful starter. Wild tuna caught off the coast of Mooloolaba is the hero, forming the foundation of this fresh and zesty dish. Bundaberg cucumbers and the pear characteristics of jimica (also known as Mexican turnip and popular in Asian dishes) create a crunch and sweetness, which in turn complement the Chinchilli Jalapeno Sauce. Sprinkled over the dish are delightful surprises such as fennel fronds, watermelon radish flowers, chives and mint – mostly foraged from Richard’s personal garden.
For Stokehouse Q contact information and trading hours, check out our Stumble Guide.