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$75 -- 2 Courses for 2 w/Wine at Hatted Restaurant, Reg $153
$153 Value
51% Discount
$78 Savings
Contact Travelzoo Customer Support
+61 2 8093 7979
Monday-Friday 9:00 a.m. - 5:30 p.m. Australian EST
Bar Barossa
http://www.purplepalate.com/barbarossa
Cnr Adelaide and Macrossan Streets
Brisbane, Queensland 4000
(07) 3832 3530
Highlights
- For $75, sit down to a 2-course dinner for two at Bar Barossa
- Includes a bottle of wine from their award-winning list to the value of $45
- Awarded one Chef's Hat in the Australian Good Food Guide 2011
- Awarded a 'Two Glass' rating in the Gourmet Traveller Wine Magazine Awards 2010 and 2011
- One star in the Courier Mail Good Food & Wine Guide 2010 and 2011
- The wine list features more than 250 wines, with over 30 wines available by the glass including flutes of French champagne
The Fine Print
Vouchers can be redeemed for lunch or dinner Tuesday to Thursday, starting Thursday 15 September until 30 November, 2011. Not valid for use on public holidays.
Reservations are required. This voucher must be used in one visit. Taxes are included. This deal cannot be combined with any other offer. No cash value or cash back.
The Deal
For just $75, indulge in a 2-course meal for two at the award-winning Bar Barossa in the centre of Brisbane. The deal comes with two entrees and two mains, plus a bottle of wine to the value of $45. This meal would regularly cost $153.
Bar Barossa is known for its extensive wine collection sourced from around Australia, and has been awarded a 'Two Glass' rating in the 2010 and 2011 Gourmet Traveller Wine Magazine Awards. The restaurant was also awarded a Chef's Hat in the Australian Good Food Guide 2011.
Start with selections such as the 'Noosa' spanner crab and scallop linguette tossed with rocket, chilli, garlic, riesling, cherry tomatoes, fresh herbs and lemon extra virgin olive oil, or Schultz's duck and veal sausages on creamed potato, greens and caramelised onion jus.
For the main course, move on to sticky braised lamb shanks on creamed potato with green pea puree, baby onions and reduction, or a 200gm 'Hereford Gold' eye fillet on shoestring fries with roast bone marrow, Paris butter, sauce diane and baby rocket salad.
