Bask Restaurant — Restaurant in Peregian Beach

This is the worst restaurant that I have eaten at in a long time. The floor staff are as clueless as the chef. The young manager is clearly out of his depth and has no idea about the hospitality industry.

You eat with your eyes. The bread looked terrible, a dark brown colour but was actually delicious. That and the fries were the only good things I ate.

The three scallops were obviously cut in half and were not seared and appeared to be steamed. They were tasteless with the consistency of a marshmallow. I would have sent them back, but we were here for a friend’s birthday.

Unfortunately after this, things just became worse. My friend was delivered three or four pieces of lamb and half of each piece was unrendered fat and the meat nearly raw. My beef was also terrible.Most restaurants serve 200-250gram steaks. This was 180grams, for $55 and served over cooked on one side and raw on the other. My dad was a butcher and I have never heard of a strip steak, which was how it was described.

These meals were to be replaced, but after an hour we gave up and reluctantly paid the bill minus the inedible food and left.

Most of the dishes on the menu had weird flavour pairings, that did not sound enticing and made it difficult to choose anything.

My wife and friend chose the prawn sandwich that they said was tasty, but $32 for a bread roll and prawns is extortionate.

I will definitely never return and could not recommend...

I'm sure that operating a restaurant in Australia is tough. The challenges that spring to mind include finding, training, and keeping staff, dealing with customers' expectations, being of service but not interrupting guest experiences, order accuracy, food temperature, sourcing products, etc.

I'd wanted to eat at Bask for ages, but I'd been told it was hard to get a booking. We chose to do it on a special occasion (Our mistake going to a place for the first time on a special occasion). I should have realised that a place that does not return calls and takes a long time to respond to text messages may have some challenges.

After an hour, we were informed that our mains would be served soon. However, we realized our starters, which we had eagerly ordered, had been forgotten. The wait staff was not as attentive as we had hoped, and finding someone to assist us with our drinks wasn't easy. Eventually, the starters arrived, and the quality did not align with the price to be paid. Fresh cutlery was placed on spilled food when our starter dishes were removed. The mains were no longer warm when they arrived, and the side dish was forgotten. The side dish arrived after we finished our meal.

I recognise that our expectations were more significant than what Bask offered. That said, there is an opportunity to provide better value...

We went to Bask for dinner and could not recommend it more highly. Front of house were amazing. Knowledgeable, engaged and attentive- our water glass was never empty.

The food was like a religious experience. Every dish was better than the next and portion sizes were good-we left feeling extremely satisfied but not so stuffed that we had to roll home.

We started by sharing burrata with Sicilian olives and the octopus with limoncello. The burrata was a creamy ball of goodness, that held its shape and contrasted well with the salty olives. The octopus was sous vided then seared…buttery soft with crunchy little suckers and the limoncello sauce was also a great balancer.

For mains, we had the swordfish with lemon Myrtle sauce and lamb backstrap with black garlic and a macadamia cream. The punchy hit of lemon Myrtle with the swordfish was devine. The lamb chef’s kiss. Perfectly pink, with a rich jus and salty kick.

We finished by sharing the pineapple tarte tatin. The pastry was ‘slightly’ undercooked but overall also delicious. Warm, caramelised pineapple with a punch of ginger and vanilla ice cream.

We didn’t leave any scraps behind. Well worth the visit, we will...