Located just off Cavill Avenue on Orchard way you can find this simple honest little bistro.  From the outset it appears neat and tidy, a good trade of people and no need to book just try a walk up, and we did this with a group of 9 people, a mix of adults and teenagers ranging from 14 to 48. Our group had a couple of special requirements 1 vegetarian and one glutton free dinner, this will test many menus as we travel around Surfers Paradise.

We tried a few entrées:

Seared scallops on the shell with simple burnt butter sauce and fresh garnish of Italian styled vegetables ($13.95). This was light and fresh the scallops seared on the shell topped with a herb and burnt butter sauce, scallops where small and slightly over cooked but a nice dish.

Vegetarian spring rolls with a sweet chilli dipping sauce ($6.95). As we expected fresh and crispy, the dipping sauce was quite spicy but overall a nice starter.

Thirdly chicken satay skewers ($8.50). The serving was good and the flavour not too spicy would suite most eaters.

Mains:

Garlic prawn entre as a main ($12.50) is a classic dish for any restaurant, and the Captains Table did not disappoint. The dish is presented with the prawns in a light sauces and a cone mould of saffron rice. This dish was balanced and light on garlic, and oil a clean dish that does not repeat for many hours after.

The  vegetarian dish was a Spinach and Ricotta Ravioli, this comes dressed in a tomato sauce and julienned vegetables ($15.95). The flavours of oregano and garlic came through the dish, the pasta itself was flavoursome and cooked andante, not a bad choice for a vegetarian and even of you just like pasta.

Then there was the Catch of the Day ($14.95). This was expected to be a great dish, freshly caught fish on the Gold Coast, but when asked the staff did not really know what the fish was in the dish. The fish came battered in what we think was a light beer batter, which unfortunately was well over cooked bordering upon burnt. I would have to say not the best dish of the dinner.

Since we are on the coast we looked and saw the whole Lobster Mornay (snap frozen onboard the ship when caught) ($45.00). This dish was good value the Mornay either had wasabi or horse radish in it, which added a bit of heat which I liked the meat was a little overcooked but I put that down to frozen seafood.

Tasmanian Kangaroo ($25.95). This came out swimming in a sauce, but the meal was well balanced and cooked to perfection, even one of our teenage dinners enjoyed the dish. The appearance did not do the dish justice.

And now for the chicken dish, Camembert Chicken ($17.95). This dish was a real winner great value for money, nicely cooked chicken fillet with a camembert cheese sauce and filled with camembert and avocado. The dish presented well and tasted great, a real winner.

Now the contentious meal of the night the gluten free meal Seafood Platter for 2 ($75.00). When ordering we where very specific that this meal was to come with no wheat flour, breadcrumbs or other gluten products, but upon arrival all of the calamari and fried fish came out with breadcrumbs and had been served on top of the chips. The rest of the dish was great, good flavours and fresh. There where Morton Bay Bugs, Oysters, Mussels, Prawns and fresh fruit. This dish was a good size for 2 people and they enjoyed it.

Just to try most things we also gave one of the deserts a try, the macadamia and mango cheesecake with ice-cream (shop bought ice-cream) the cheesecake was fantastic fresh and light what a great desert.

All in all this was a restaurant that would suit most families or a couple, when on holiday this will be reasonable value they are located just off Cavill Avenue right in the centre of the action. Word of warning they are located just down from the adult entertainment clubs.

Phone: 07 5531 5766

Fax: 07 553 0274

Email: captainstable@bigpond.com.au

Address: 17 Orchid Avenue, Surfers Paradise. Qld 4217

The pub has a friendly atmosphere quite laid back and feels like you are a local. The décor is a little dated but very comfortable and fits the historical elements. For those interested in the local history there is a great deal of memorabilia taste fully adorning the buildings walls.

Grain fed porterhouse steak (500gram) with fresh Mushroom sauce, roast potatoes, pumpkin and steamed Broccoli and Carrots [$25.90]

Grain fed porterhouse steak (500gram) with Surf and Turf sauce, roast potatoes, pumpkin and steamed Broccoli and Carrots [$25.90]

Barn Raised Chicken Breast Schnitzel [$17.50]

Roast of the day was Turkey with vegetables

Caesar Salad with Cajian Chicken, Cos lettuce, Bacon, Croutons, Poached egg and Caesar dressing (it was optioned without the anchovies)

Battered Butterfish served with fresh cut chips and sliced lemon [$16.90]

Set upon the top of a cliff face this historical pub is well worth the 10 minute walk from the houseboat mooring.

The meals would fit in any city restaurant of upper end pub, but the prices are quite reasonable. All the produce is locally sought and on the night we went in the meat man had not been able to deliver the Eye Fillets that we got our hearts set on. I must admit the Poorhouses’ did not disappoint the meat had been hanging for 12 days and was cooked to perfection a true medium. Tender and juicy it had been rested to perfection, the vegetables that had been baked had a smooth country lard flavour, it took me back to growing up and enjoying Sunday lunch as a child.

The Butterfish was moist and flaky, we went for a crumbed version, but you could have chosen to have it battered we chose a side of chips instead of roast vegetables. Great value here.

The Roast of the day was a hearty serve of Roast Turkey, was moist and enough with the vegetables (unfortunately it came with a non-gluten free gravy option) otherwise it was a value meal. I must admit we did not ask if there was an option for gluten free sauces, but I feel the kitchen would not have too much issue with this request as they treated us as if we had been guests in their homes.

The obligatory Australian meal had to be ordered, yes you guessed it Garlic Prawns on a bed of rice, and in this case they where a hit. The prawns fresh and sweet (not frozen) the garlic butter with a hint of chives was a fresh accompaniment to the meal. You usually expect a fatty sludge when you order this meal which generally reeks of garlic. This Garlic Prawns is up there with the best we have ever had and great value.

The next obligatory Aussie favourite chicken Parma, or at least grain fed chicken breast fillet, this was for a plain eater it had the option of gravy, or the following sauces, Pepper, Dianne or Mushroom. The chicken was fresh and the crumbing quite light it came with vegetables or chips and we chose ships.

Drinks where at bar prices which is reasonable almost RSL pricing and if you are lucky with the machines or Keno you can end up having a really cheap night.

Then there was the Cajian Chicken Caesar Salad, which looked fantastic and was ordered less the anchovies. The soft boiled or poached egg for the top was cold and almost hard boiled, but the rest of the salad redeemed itself, all in all a fresh alternative to the heavy meals the rest of us went for.

The Swan Reach Hotel is located in Main Street Swan Reach South Australia (08-8570-2003) if you are in the area or just touring the Barossa Valley you would do yourself a favour to visit the Swan Reach Hotel, they also have accommodation at reasonable pricing but you know the rule please check first as prices can vary dependant on the season.

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You will need 2 1/2 lbs ripe/juicy tomatoes, 1/2 cup butter, 1/2 pound of onion, 6 garlic cloves, 1/4 c of tomato paste, 1 bay leaf, 1/2 Tb. pepper corns, 1 tsp. thyme, 4 cups heavy cream, 1 tbsp butter. Salt to taste, 1/2 tsp white pepper, 1 lb. puff pastry, 1 egg.

Procedure:

Melt the ½ cup butter in a large stockpot over medium-low heat. Add the onions, garlic, thyme,
bay leaf and peppercorns; cover and cook for about 5 minutes. Do not let the onions color. Add
tomato paste and lightly “toast” the tomato paste to cook out the raw flavor the add tomatoes,
and water if needed. Simmer over low heat for 30-40 minutes, until the tomatoes and onions are very soft and broken down. Puree by passing through a food mill. A food mill works best however you may use a blender in batches or a handheld immersion blender until finished, the strain. Return the soup o the pot. Add the cream, salt, white pepper and remaining butter to taste. Bring soup to a simmer then remove from heat. Allow the soup to cool for two hours or overnight – in the refrigerator.
Divide the soup among six 8-ounce soup cups or bowls. Roll out the puff pastry to 1/4 inch. Cut into 6 rounds slightly larger than your cups. Paint the dough with the egg wash and turn the circles, egg wash side down, over the tops of the cups, pulling lightly on the sides to make the
dough somewhat tight like a drum. Try not to allow the dough to touch the soup. These may be made up to 24 hours in advance and covered with plastic in the refrigerator. Preheat oven to 450 degrees. Lightly paint the top of the dough rounds with egg wash with out pushing the dough down. Bake for 10-15 minutes, until the dough is golden brown. Do not open the oven in the first several
minutes of cooking as the dough may fall. Serve immediately.

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