KOORALBYN'S Copperhead Cafe hosted a sellout chef's table event for their Eat Local Week debut on Saturday night.
The event was an intimate affair with 20 people who braved the cold evening to see what cafe owner Lizzie Wallins and head chef Kirk Page would have on offer.
Page, who is known for his innovative approach to creating new dishes, did not disappoint.
"I like messing with people's heads a bit, coming up with combinations you wouldn't think would work," he said.
"People were shocked at the fact that you can put black garlic and mushrooms on a dessert and it still tastes sweet."
Page said a few people tagged the porcini ice cream as their favourite dish.
It was served with oyster mushroom mousse, black garlic, cocoa and Tamborine Mountain Distillery spiced rum.
The seven courses all had a quirky aspect and included soy sauce egg yolks, home made damper, fermented macadamias and Brussels sprouts, parrot fish, fermented pumkin, braised camel tongue, Towri lamb and Milo gelato.
Most of the ingredients, if not grown in the cafe's own gardens, came from Scenic Rim producers.
They included 4Real dairy, the Big Pumpkin, Towri Sheep farm, Scenic Rim Mushrooms, Greenlee farm and Summer Land Camels.
Meals were paired with wines and spirits from Witches Falls Winery and Tamborine Mountain Distillery.
Two of the diners, Lauren Huleatt and Lachlan Rathbone enjoyed the food so much they were back for breakfast on Sunday morning.
Ms Hulleat said the menu was great.
"I like being able to try a bunch of new and unique things, like I'd never had mushroom ice cream before," she said.
"And it was so good."
Mr Rathbone said he also enjoyed the difference in the dishes served.
"We had parrot fish with pumpkin sauce and in my head those things don't really go together but they went really well," he said.
"But I think the best part for me was how energetic and enthused the chef was, even on the first dish he said, 'this is how you eat it' because I looked at it and thought I don't even know how to approach this.
"So I think the best part was the experience and his description of everything ... and the mix of wines.
"We had some cider in there too and then a rum with chai at the end, which finished it off really nicely."
The Copperhead Cafe will host a second chef's table event on July 2, with limited spots still available. Check Facebook or contact the cafe on 5544 6112.
