If you look at Gourmet Traveler for a place to eat in Townsville you will go hungry, but not deservedly so. There are about half a dozen restaurants along a short strip in Palmer St as well as an Ibis and a Rydges hotel. There are steak and rib places, pubs and sundry others. I have no doubt that the pick of the bunch is Seasoned and it would not be out of place among the fashionable city restaurants in Melbourne or Sydney. I had a short time so it is unfair to be too fulsome but I did have a praiseworthy meal.
It is a pleasantly and simply furnished and decorated venue
with three dining areas. White linen give the place a good quality appearance.
There is a well stocked bar near the entrance
and at the far end of the room three wine refrigerators topped by a structure like a book shelf for wine with the bottles laid out in racks.
The owners, who work in the restaurant, seem to be genuinely friendly so there was a pleasing ambiance.
The menu is fairly traditional with half a dozen starters, entrees, vegetarian dishes, mains, sides and a separate dessert menu. Gluten free dishes are indicated. (GF). There were a few unusual things such as sticky pork bell, honey and chili glaze ($12) which I w ould have ordered if I had more time, and venison fillet wrapped in kangaroo prosciutto, chestnut puree, baby beets, heirloom carrots, puffed rice, balsamic and beetroot jus, which I did have. ($45) It was excellent. The venison tender and moist, fat free and quite delicate in taste. I would have preferred a tastier prosciutto but it certainly kept the juices in the fillet No gaminess at all. The accompanying vegetables were also nicely prepared.
My colleague had an eye fillet, charred spring onions, brussel sprouts, tempura noki and truffle potato ($36) ordered medium rare and served medium rare.
He said it was excellent.
We were sorry not to be able to stay for dessert.
Wines are around $10 by the glass and there is a 2% surcharge for credit cards.
Score: based on a very small sample 14.25/20
