Bespoke Restaurant

Ph: 3262 5822; 317 Sandgate Rd, Albion 4010 www.bespokerestaurant.com.au

French, $$ +
Open Lunch Wed-Fri noon-late dinner Mon-Sat 6-10pm; Licensed, BYO, Corkage $6 person; AE MC V EFT
Chef Robert Davis (27-12-07) Owner Robert Davis (27-12-07)

Mietta's Review
A smart new restaurant, with chef/owner Robert Davis and his restaurateur parents at the helm, burst onto the scene in 2005. The colour scheme is arresting with its bright deep pink and green-beige walls, swirling copper floor and open kitchen. Davis produces well conceived and executed dishes with a modern European palate and good technique. A good and extensive wine list round out the picture. Mains average $29. One to watch.

Other published opinions

Brisbane Times Score: 13/20 "As the name implies, there's a quirky, hand-fashioned style to Bespoke. It's a colourful space of cushion-strewn banquettes and coconut-fibre tables so upbeat it feels like Christmas-all-year-round, though it's best not to be banished to the back room"

Courier Mail food and wine guide Queensland 2008 Score: 14/20 "The inner northern suburb of Albion has undergone a metamorphosis recently from tired thoroughfare to dining hotspot with the addition of several new venues, the most formal of which is Bespoke"

Brisbane News 7-11-2007 Score: Food 8, Wine 8, Service 7, Ambience 7 "It's more than two years since Robert Davis opened Bespoke in Albion - time enough for the room to settle down after the initial fl urry of publicity. Within his kitchen without walls, he stood immersed in his work but not so engrossed as to neglect greeting regulars by name. The bill of fare has not changed signifi cantly: you'll fi nd the same mingling of classic French, mod Oz and Asian cookery that persuaded judges to declare Bespoke Queensland's best new restaurant and best European restaurant in the 2006 Restaurant & Catering Queensland Awards, and a national fi nalist in both categories"

Gourmet Traveller 2008 Australian Restaurant Guide "If your definition of fine dining involves white-jacketed waiters and million-dollar fit-outs, Bespoke might not fit the bill"

Brisbane News Dining Out Guide 2007 "In its first year of operation, this restaurant took out a swag of awards, including best new restaurant in Australia and best European restaurant in Queensland"

Courier-Mail Good Life Restaurant Guide 2006 "It's new and bright with a vivid decor of watermelon and pistachio tones and one wall completely devoted to housing the extensive wine cellar. Bespoke is the brainchild of chef Robert Davis, who with the help of his family has realised his dream of opening his first serious restaurant."

Courier-Mail GoodLife Restaurant Lizzie Loel 23/8/05 score Food: 15 Wine: 15 Service: 16 Ambience: 16 "Born into a foodie family his parents owned Rum Boogie in the Valley during the '90s - Davis began his apprenticeship at La Belle Epoque, now Rae's at Watego s in Byron Bay. He worked for David Pugh at Two Small Rooms before flying the coop to Sydney where he notched up experience at Forty One, La Grillade and the kitchen at the boutique resort, Loxley's on Bluebird Hill in the Blue Mountains."

Brisbane News Natascha Mirosch 14/9/05 score food: 9 wine: 8 service: 7 atmosphere: 8 "Heading the newish restaurant is owner-chef Robert Davis, who's made his way back north after nearly a decade in Sydney kitchens. Bespoke's decor is contemporary chic, with swirled copper floors, raspberry walls and ultra-modern but comfortable perspex chairs. We were shown to a candlelit corner table and given a rich demitasse of duck consomme. "