Elskarestaurant in Brisbane, Queensland, Australia | Restaurant

Elskarestaurant

Locality: Brisbane, Queensland, Australia

Phone: +61 451 955 084

Address: 148 Merthyr Road 4005 Brisbane, QLD, Australia

Website: http://www.elska.com.au/

Likes: 1246

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25.01.2022 2013 dog point section 94 sauvignon blanc ripe fruits. layers of texture. oak. lick of acid. #wine... #dogpoint #brisbabe See more

24.01.2022 spring menu launching tomorrow. featured is our sweet pea and lacto fermented bush tomato tart.

24.01.2022 Hygge - a mood of coziness and comfortable conviviality with feelings of wellness and contentment. At Elska, we use warm Australian woods encompassed with the Scandinavian simplicity to bring our interpretation of hygge in the dining area.

23.01.2022 Koji brioche. We infuse our savoury brioche with a koji liquid and a koji barley grain. It is served with a house made butter and smoked almond cream.

22.01.2022 noosa scallop and foraged green ants #springmenu

22.01.2022 Apple and fennel. Textures of apple; butter poached and citric acid served with a fennel mousse, fennel sorbet and baby fennel.

22.01.2022 "sød kartoffel" our take on a traditional Nordic winter dish with a spin. #elska #nordicfood #australianproduce

21.01.2022 green ants. such a zesty pop of flavour. #nativeaustralian ... #bushfood #bushtucker See more

19.01.2022 strawberry gum. eucalyptus.

18.01.2022 witlof and kelp Witlof braised in a sweet onion and ham broth. Served with wakkame cream and kelp.

18.01.2022 bread course traditional nordic rye bread served with house made and cultured butter, whipped bone marrow, beef caramel and fennell mustard. #lovebread

18.01.2022 we are so excited to announce that spring season reservations (SEP, OCT & NOV) are opening at midday today! pop to elska.com.au to book and any issues please feel free to call, text or email Freja Lots of love The ELSKA team

18.01.2022 native bush lemons we love utilising all the beautiful native produce that mother earth gave us and that our farmers are continuing to grow and nurture. these bush lemons will be fermented and preserved in a few different ways so we can highlight them later in the year. #preserving ... #fermentation #nordicfood See more

17.01.2022 summer menu has launched. this menu highlights all our seasonal, indigenous and most beautiful produce. #degustation

17.01.2022 chicken torched corn custard served with textures of chicken and finished with preserved, braised and pickled pumpkin.

16.01.2022 Emu. Fermented Strawberry. Curd. Emu tartare mixed with puffed and fermented amaranth and wrapped in fermented strawberries. It is finished with a @thefallsfarm purple carrot reduction.

16.01.2022 One of our newest additions to the wine menu, and it's a lovely one.

15.01.2022 graffiti eggplant such beautiful seasonal produce we get the pleasure to highlight each week. #seasonal ... #locallysourced #nativeaustralian See more

13.01.2022 Sundays We have been made aware that not all of you know that we are open for late lunch on Sunday's (3pm sitting), so here is the update To book pop to elska.com.au

12.01.2022 NV Quartz Reef Rose bright stella cherry red. ripe alpine strawberry on brioche. intense, lush and vibrant with a lingering finish. #winepairing... #sparklingwine See more

11.01.2022 @chrisboltonfishing coral trout dry aged and served with an abalone xo utilising fresh western Australian abalones and our spanish mackerel garum.

11.01.2022 Wague intercoastal, served as the 9th course. #degustation #12courses #brisbane

11.01.2022 2017 frogmore creek sparkling cuvee gentle and saline freshness with juicy fruits and toasted notes.

11.01.2022 jerusalem artichoke such beautiful produce supplied week in and week out by @suncoast_fresh #localfood ... #locallysourced #queensland See more

09.01.2022 Had the most magical visit to @thefallsfarm Thanks so much for taking the time to show us your amazing farm and providing us with such incredible produce week in and week out

09.01.2022 jerusalem archichoke with wild shot wallaby.

09.01.2022 Crocodile tail. Native curry. A take on a nordic style classic (boller i karry), crocodile meatball seasoned with a 12 month old spanish mackerel garum. Served with a curry made from an array of indigenous and foraged herbs and spices.

08.01.2022 rolling up that beauty before slow cooking it in duck fat, native thyme and pepperbery.

08.01.2022 We love our reds Our drinks menu is small and changes seasonally. We strive to highlight our beautiful Australian suppliers and are so grateful to be able to feature some of the most wonderful wines from around Australia. ... #supportlocal #australianwine

07.01.2022 carrot and rye. Highlighting the beautiful humble carrot and all our rye off cuts. We work extremely hard to utilise every single part of our produce and waste next to nothing. #headtotail #fintoscale

06.01.2022 To all our beloved Guests; We are relocating We will be closed for the first two weeks in Febuary for renovations and reopen the 18/2/2021. (If you have a reservation within this timeframe you will receive a call from Freja this week and we will do our absolutely best to find you another suitable time). ... Our passion and desire has always been to be able to take our guests on a beautiful journey and we feel our new space will be able to do justice to that. We have loved Wilston and exciting things will be happening there as well. We are beyond grateful for all the continued love and support. Thankyou from the absolutely buttoms of our hearts

06.01.2022 Our winter menu highligts some of the "forgotten cuts". Kangaroo tail seasoned with a wallaby garum and smoked shoyu, wrapped in a bush tomato dough. Finished off with a broth made from kangaroo tail bone reduction, sweet onion liquid, and lactose fermented tomato with a bush tomato oil.

05.01.2022 the whole cauliflower.

03.01.2022 Our summer season (DEC-FEB) reservations has opened! Pop to webiste to book.

01.01.2022 2019 tumbarumba gruner vetlinger by Nick Spencer citrus; grapefruit; stone fruit; subtle spice.

01.01.2022 green lip abalone and pearl barley WA abalone brined in a sweet onion broth and crumbed in pearl barley koji. Finished with a blackened verde and pickled kakalla.