At the heart of a town understood more for its long-running makers’ market than fine-dining, Bask Eumundi is set to be one of the Sunshine Coast’s premium food destinations.
I’m not sure of the precise moment we understood we were in for a treat when we very first shown up at Bask.
Perhaps it was the ethereal effect of the white draped decor as we walked up the steps to the entrance.
Or perhaps the method our lovely server Sarah brought a spare seat to our table for Christina’s camera.
Check out our video montage of our favourite places—including Bask—to eat in the Sunshine coastline here. just so you know, you’ll most likely feel quite hungry after watching this!
It might have been the lilting music from the online guitar duo playing acoustic gypsy jazz vibes. part of the Offbeat celebration sponsored by the imperial hotel just up the street, these two skilled musicians produced a noise that in shape completely with the restaurant’s ambience.
Or was it the impressive home mixed drinks we sipped while we perused the subtly printed tactile menus?
Quite possibly.
Christina’s autumn Spritz with Aperol, cranberry, Prosecco as well as soda however the addition of cinnamon made this the taste of autumn more than any type of mulled wine.
And my mule, made with Eumundi Distillers‘ Folktale Makrut Lime leaf Gin, ginger beer as well as mint, was a subtle yet punchy begin to a remarkable meal.
Bask Eumundi—fine-dining on the Sunshine Coast
Owners Jack Madden as well as Jessica Coolican both bring their own skillsets to the table here, where form, function as well as flavour all integrate into one.
Jack’s extensive cheffing experience from a few of the top restaurants in Melbourne shows in the food as well as wine, while Jess has produced the visual as well as textural effect in the decor, as well as has her lovely studio for her interior style firm Coolican & business on the premises.
Dining at Bask Eumundi
Rather than entrees mains as well as desserts, the menu right here is split into a number of sections; taste, savour, sides as well as linger.
Each section is full of dishes we couldn’t potentially select between, however thankfully a special menu has been organised for us so we don’t have to.
To get us going, Sarah brings us a serve of Jack’s everyday bread—a warm fennel as well as onion seed pane di casa feeling with whipped almond cream, sherry vinegar, truffle as well as finely-grated Parmesan.
Also from the taste Section, we have roasted regional beetroot with a piquant horseradish cream as well as finely sliced radish plated in a crunchy casava crisp that’s infused with paprika.
Next we’re brought some salted cod croquettes with a preserved lemon aioli. It’s a remarkable dish—delicate, smooth as well as rich yet somehow refreshing. There’s a wonderful depth of flavour as well as a crisp citrus dynamic to the savoury.
These dishes include a musty 2016 Pinot Gris from the Mornington Peninsula that blends as well as bonds with the flavours perfectly.
Perhaps it’s at this point it truly sinks in just exactly how great this evening is going to be!
The last meal from the taste section is an extraordinary chargrilled octopus with limoncello, fennel, pepper as well as bitter leaves. There’s likewise citrus—orange, ruby grapefruit as well as pomelo—that develop more structure as well as improve the savoury characteristics.
We discover out that the octopus is sous vide at 70°C for eight hours very first as well as then chargrilled to ensure it’s tender as well as umami-packed.
The wine in our glasses this time around is a chilled Sangiovese Nebbiolo from Minim Wines in Castlemaine VIC—bright yet bold, savoury however full of berries.
The huge dish!
Next is a big plate with just four prawns on it. however they’re all enormous!
Pan-fried king prawns each about 25cm long. They’re served in a yuzu pepper sauce with regional pomelo, infant roma tomatoes, as well as a fennel as well as cress salad.
The meal brings out all the very best things in the flavours of the prawns—savoury, sweet, ocean notes as well as that back-of-palate unctuousness. Sarah warns us to keep the bread this meal comes with—crusty pan-fried slices of baguette—until later to absorb the sauce at the end. She’s not wrong!
This is a whole meal in itself. No question it’s from the Savour section of the menu.
We likewise have a side of roast potatoes that are crunchy yet somehow chewy, and—like the almond as well as truffle butter earlier—doused in tasty fronds of fresh Parmesan.
To go with these two dishes, Sarah pours a Gruner Vertliner from Adelaide Hills—BK Wines’ Ovum to be precise. It’s a exceptional match with the prawns.
Iodine notes in the wine plant their feet squarely over tasty prawn meat as well as let the other flavours climb up its legs.
We think about the dessert menu for a moment, however then realise we’re far as well full as I’m sure you’ll appreciate.
Maybe next time!
For more of our stories from the Sunshine Coast—where to stay, what to do and, if you’re still hungry after this, where to eat—check out our library from this lovely part of Queensland here.
We dined as media guests of Bask as well as see Sunshine coastline tourism board, however our opinions stay our own.