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Three Bistro
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Three Bistro

Three Bistro was a restaurant with a tagline 'discover great food and wine pure and simple' and was based in the Fortitude Valley in Brisbane and was open seven days for lunch and dinner. The restaurant was owned by David Pugh and Michael Conrad who started 'Two Small Rooms and a Kitchen' and 'Restaurant Two' before it.

The menu was a firmly bistro menu with a big emphasis on meat with a focus on delivering high quality steaks (Black Angus, wagyu, grain- and grass-fed cuts). The wine list matched the menu and was savoured by many.

  • Address: Emporium, Wickham Street, Fortitude Valley, Queensland
  • ABN: 45 065 978 140
  • Chefs: David Pugh and Bruce McKenna

Menu

  • bread - freshly baked rolls with butter
  • bread - garlic and gruyere baguette
  • oysters - freshly shucked oysters, cucumber and caramelised vinegar dipping sauce
  • oysters - kilpatrick oysters with bacon and Worcestershire sauce
  • salmon - cured Atlantic salmon, apple and celeriac remoulade, toasted rye
  • soup - New England style clam chowder
  • pisaladiere - tart of onion, olive and anchovy, cured ham
  • sweetbreads - red onion, mushroom and goats’ curd tartlet with sauteed sweetbreads
  • prawns - gnocchi, cherry tomatoes and prawns, garlic and herb butter
  • crab - sea mantis risotto, fried soft shell crab, shaved fennel and snipped herbs
  • quail - Asian spiced quail and fried tofu, green papaya salad
  • pasta - orichiette pasta, grilled zucchini, squid and pine nuts
  • fish - beer battered white fish, hand cut chips and green salad
  • oven - roasted white fish, cauliflower puree, mussels and green peas
  • chicken - organic chicken breast, beetroot and Persian fetta salad, preserved lime and saffron dressing
  • pork - crumbed pork loin, tartiflette and black cabbage
  • lamb shank - crepinette parcel of braised lamb shank on soft poleta, brussel sprouts and roast shallots
  • wagyu sirloin - 200gm marble score 9+, roast cherry tomatoes and porcini cream
  • venison - venison cutlet on roast pumpkin and almond pearl barley, chocolate spiced jus
  • wagyu burger - 250gm wagyu patty, salad and hand cut chips
  • fillet - 200gm grain fed tenderloin
  • sirloin - 250gm dry aged rass fed sirloin
  • rump - 300gm grain fed wagyu rump marble score 5+
  • T-bone - 500gm black Angus rib 800gm rib eye on the bone for two