Mr. Vain Restaurant & Bar — Restaurant in Brisbane City

Brisbane fine dining usually leaves a lot to be desired but man, this was something else. I’ve never had such pretty food taste so …. hmm. More emphasis should be put on the execution of taste, flavour and texture as opposed to aesthetics. I feel like the flavour concepts are fundamentally good and I can see where they’re trying to go with each dish but the execution from the kitchen is just not there. Most if not almost all the dishes left a lot to be desired.

bread: good. Butter: nothing special has been done to it idk I feel like you can elevate it by grating some karasumi or something umami over it Arancini looking balls, crunchy exterior was nicely fried but inside was unidentifiable MUSH. Menu said wagyu something and made it sound so good but I was so saddened by the real thing, it was just.. mush.. tuna: I enjoyed the wasabi sorbet on top I thought that was creative. The rest was ok. kangaroo/wallaby: was so tough and gamey. Beetroot was nice though. Steak: hmm. Bad cut, not a very umami steak but the one who cooked it cooked it well. Outside seasoning was nice (to me, the others didn’t enjoy it for some reason said it’s too sweet?) and something different, but it was absolutely making up for the lack of flavour from the beef itself. duck: do not be fooled by the photos, it was tough as shiz. I later read on the Brisbane Asian foodie group on fb, some lady reviewed the duck as being “as tough as bark, I could hardly chew it”- I wouldn’t go that far but it’s close. I liked the herb mix, though my friends hated it. I was the only one to touch the duck leg and it was better than the duck breast pieces and less tough. I think duck should be taken off the menu as it’s the biggest let down- at least until they can work out how to make it decent, it doesn’t have to be as good as Rosmarino or Montrachet’s but at least as good as NOTA’s duck to be palatable. rice gruel was so pretty but plain taste, it kinda reminds me of ochazuke. Needs more seasoning and flavour then I think it could be quite nice. the red cabbage was the best one as was the tart. These didn’t leave anything to be desired and were very good. I actually really enjoyed these!

This doesn’t seem to be an isolated experience because I’ve since heard from friends about their equally underwhelming experiences and met with questions of, ‘mate why’d you even go’. However, I love trying new restaurants and giving places a go again in the far future, maybe this one just needs some time to work out the direction of their food and hone on it. Until they get some tried and tested good signature dishes in order, I can’t see myself coming back.

Btw I think the service can be improved here, other than taking orders we never really saw the staff, our water got replaced only once and they accidentally replaced it with sparkling not still. Staff were nice though. Also my cocktail absolutely sucked, I think it was called the Lucy and it tasted like a vodka tonic (aka skinny b) with a side of something that didn’t go well with it. I tried to give it away but the others didn’t want it either after taking a sip and making a face, so we just left it untouched and full. The waiters didn’t bother commenting on this and asking if we were happy with the drinks and food (I mean we never really saw them either) so I didn’t ask to replace the drink with something else. This wasn’t really a big deal but it did make me feel like I was dining at some random neighbourhood restaurant, not one that’s trying to make it as a fine dining restaurant haha so that was kinda weirdddd. We weren’t seated in some obscure corner either, on a Saturday night in a half empty restaurant we were placed in a middle row seat right in front of the kitchen, so.

It’s a lovely spot and the fitting and atmosphere is nice, so there’s potential for this place if the backbone of the restaurant, aka food and service improves. Also side note the mushroom lamps are really cool and nicer than the ones at SK, they’re so fun to play with and made the photos turn...

I recently had the privilege of dining at Mr. Vain Euro Bistro in Brisbane, and I must say that it was an absolute delight for the senses. From the moment I stepped through the elegant entrance, I knew I was in for a remarkable dining experience.

The ambience of Mr. Vain Euro Bistro is a perfect blend of modern sophistication and warm comfort. The dimmed lighting, tasteful décor, and soft jazz music created an inviting atmosphere that set the tone for an evening of fine dining. The attentive and knowledgeable staff added to the overall charm, making me feel genuinely welcomed.

Let's talk about the culinary journey that unfolded before me. The menu boasted an exquisite selection of dishes that blended European flavours with a touch of modern creativity. The Wagyu flank I ordered was an absolute masterpiece. Cooked to perfection, each bite melted in my mouth, releasing a symphony of flavours that highlighted the high-quality marbling of the beef. The chef's meticulous attention to detail was evident in the presentation as well as the taste.

The Hiramasa kingfish was another revelation. The delicate balance of textures and flavours was captivating. The freshness of the fish shone through, accompanied by subtle hints of citrus and herbs that enhanced its natural taste. It was truly a dish that showcased the mastery of the culinary team.

As a fan of fine dining, I was thrilled to find that Mr. Vain Euro Bistro exceeded my expectations. The dishes were not just meals; they were art on a plate. The careful selection of ingredients, innovative combinations, and skilled execution spoke volumes about the commitment to delivering a top-tier dining experience.

To complement the culinary wonders, I ventured into the cocktail offerings. The mixologist's creations were nothing short of spectacular. Each cocktail was a delightful adventure of flavours and textures, perfectly paired with my meal choices. The creativity and attention to detail in the cocktails mirrored the same dedication that was apparent in the food.

In conclusion, Mr. Vain Euro Bistro is a true gem in Brisbane's dining scene. From the impeccable service to the culinary delights that danced on my palate, every aspect of my experience was exceptional. Whether you're a connoisseur of fine dining or simply seeking a memorable meal, this bistro is a must-visit destination. I left Mr. Vain Euro Bistro with a content heart, a satisfied palate, and the anticipation of returning soon for another unforgettable...

I loved the access to the restaurant, with the understated sign at the entrance to an alleyway. This leads you to a curtain covering a doorway, which gave a mysterious feel, and added to the excitement as to what would be revealed when it was drawn back.

We stepped in to a great atmosphere, with dim lighting and music that was loud enough to create an upbeat feel but quiet enough to be able to talk. We arrived 45 minutes early for our reservation and were hoping to have a drink at the bar first. Mr Vain clearly state there is a 2 hour turnaround on tables, so we felt we would have plenty of time to relax, considering we were so early.

A friendly staff member showed us to our table, rather than the bar, and it wasn't long for things to start going downhill for us from here. There is way too much focus on pushing you along to turn tables over. We had a staff member go away and cross check our finish time, when we mentioned we would like to relax with another drink before ordering. This was even before our official reservation time of 6:30 had begun. The whole night we had to battle to slow down the evening and for staff to leave us alone for a minute. Every single one of them was pushy, but in a friendly way. This became incredibly irritating after a while and took away from our experience.

Once ordered, the meals arrived quickly. Any empty plates were cleared just as fast, and crumbs wiped from the table, before our meals were even finished. This may seem efficient and attentive on the surface, but it just added to the rushed feel. No sooner had we finished our mains, and we were being hassled about desert. As we hadn't even finished our bottle of wine, I asked if we could finish it first before ordering, thinking this might give us some breathing space. The waitress left, and then immediately returned and emptied the remaining contents into our glasses. It really felt like a screw you moment.

FOOD:

When you pay $90 for steak, you expect it to be cooked perfectly to your liking. I asked for medium well and it was medium at best, with a fair amount of blood still oozing out. Our chicken dish was slightly pink in the middle. We had both desserts on the menu which were very nice.

Despite this, it was a good vibe and the staff were friendly, just overly enthusiastic about getting you out the door again as fast as possible.

Overall, I left feeling irritated, totally unrelaxed and disappointed. When dinner costs over $300 you...