The Spirited Goat to elevate The Strand’s foodie options

Drawing inspiration from their new beachside location, The Spirited Goat are putting the finishing touches on their updated seafood-dominated dinner menu before unleashing it on Townsville’s fans of fine dining.

The Spirited Goat executive chef Damien Tosh.

Drawing inspiration from their new beachside location, The Spirited Goat are putting the finishing touches on an updated seafood-dominated dinner menu before unleashing it on Townsville’s fans of fine dining.

After evolving its offering from a cafe to a restaurant in Idalia’s The Precinct, The Spirited Goat sent tongues wagging after recently revealing a new Goat restaurant was opening at 62 The Strand this month.

Excited, yet nervous about the imminent opening, The Spirited Goat’s executive chef Damien Tosh said they would be serving modern European cuisine, describing it as “good food done well”, harnessing local produce and evolving with the seasons.

He said the Strand venue would elevate their seafood offering, sourcing barramundi, Spanish mackerel, and prawns from local commercial fisherman, as well as scallops, Moreton Bay bugs, and four different types of South Australian oysters.

“There’s nothing like having six or a dozen beautiful oysters and a glass of wine while you’re looking at the beach,” Mr Tosh said.

“We’ve got a signature passionfruit emulsion and lemon sorbet oyster, which you can’t get anywhere else, (and) a nice chilli caramel and lemongrass granita oyster … and my signature bouillabaisse seafood dish, done in saffron tomato broth, served alongside wood-fired bread from the Italian Job.”

Chargrilled spatchcock, smoked feta, baby leeks, and chimi churri. Picture: Supplied.

There were plenty of non-seafood options, like the chargrilled spatchcock and Tasmanian eye fillet, and a winter-warming braised lamb pappardelle ragu.

A vertical flywheel hand slicer in their charcuterie station will be slicing mortadella, prosciutto, and small goods sourced from Ottos.

Pairing these dishes with wine will be a breeze thanks to the recruitment of a French sommelier, previously employed in a Noosa establishment which boasted a 600 bottle wine menu.

The Spirited Goat partner Don Peel said they had access to a quality private wine collection, allowing them to serve wines that North Queenslanders have never tried or seen on wine menus before.

Pan roasted duck honey roasted parsnips, grilled plum, whipped feta, cherry jus. Picture: Supplied.

They included international wines from Spain, Italy, Argentina, France, South Africa, and New Zealand, as well as from Australia’s premier wine districts.

“We’re definitely working with the Australian producers and winemakers directly to get some cracking wines on the menu,” Mr Peel said.

“We’ve been trying to do that on our wine list at The Precinct for a long time now and this has just given us scope to launch that.”

The Spirited Goat has started serving breakfast and lunch at The Strand, with dinner bookings being taken from May 24.

Originally published as The Spirited Goat to elevate The Strand’s foodie options