Had the semi private dining room for 6 guests. Autumn Degustation menu was excellent. Very knowledgeable waitress who was very pleasant and efficient. Wine were perfectly matched to each course. The Filet mignon was exceptional. Would thoroughly recommend this restaurant.
Dear Guest,
Thank you for your kind words! It was a privilege to host your momentous milestone celebrations with our Degustation. Head Chef Frederick Marechal is exceptionally happy to know that his meticulous sourcing of top quality beef exceeded your expectations.
Our 5-Course Degustation Saturdays are starting to fly off the mark with diners discovering the pleasures of ever-changing dishes with one-off wine pairings. Up-to-date menus are available on our restaurant website and we hope to tempt you back to the Walnut Restaurant very soon!
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I stayed at the hotel and this restaurant offered great service and was very convenient - the fish special was excellent!
Dear Guest,
The Royal on the Park Hotel has just completed its long-awaited renovation. The Lounge Bar now has a floor-to-ceiling bookcase that includes objects d'art and unfettered access to the Walnut Restaurant. The sleek and cosy fireplace is housed under the original 1969 archway (discovered unexpectedly!) that now affords a peek into the Walnut Restaurant through smoked glass panels.
A new look commands a new menu concept. Head Chef Frederick Marechal and his team have given an acknowledging nod to The Classics such as Baked Escargot, Coq au Vin and Crepes Suzette. The Contemporary half consists of gastronomic creations featuring Pan-seared Scallops with Chestnut and Fennel Seed Crumb, Finger Lime Caviar and Crispy Chicken Skin, Kangaroo Loin with Honey Carrot Mash, Fondant Potato and Star Anise Jus. A great way to finish is by indulging your senses with our Dark and White Chocolate Log with Dehydrated Dark Chocolate, Balsamico and Cocoa Meringue and Strawberry Jam.
Prior to your next visit to Brisbane, do head to the Royal on the Park Hotel website and sign up for your complimentary Royal Rewards Card to enjoy accommodation and dining offers. We look forward to warmly welcoming you back before too long!
We love The Walnut Room - the service and surroundings are wonderfully warm. The refurbishment looks & feels great - a touch of modern whilst still preserving the elegance and charm. We had the degustation which is fantastic value offering a superb range of beautiful courses matched with wines for $110 or without for $75 - only offered on Saturdays. Our waiter made us feel very welcome and the chef came out to see how we enjoyed our meals - this doesn't happen often when dining out, and really adds to the experience. We opted for the Crepe Suzette for dessert (a bit of a tradition for us) prepared at your table - we left feeling wonderfully satisfied and really taken care of. We will be back - that's for sure!!! The degustation menu changes weekly :)
Dear Guest,
What a pleasure it was to be able to prepare our famous Crepes Suzette at the table for you and your husband. Head Chef Frederick Marechal and Sous Chef Joshua Williams love to interact with our guests not only to garner feedback but also to share cooking techniques and recipes for them to try at home. Their passion and creativity can be seen in our 5-Course Saturday Degustations that sometimes include courses as a trial for upcoming menus.
We are so looking forward to welcoming both of you back this weekend for yet another special celebration!
As well as having a an excellent à la carte menu the Walnut also offers a choice of three quite different and delectable degustation menus, all of which periodically change. Recently, a new choice has been added, a special degustation menu being trialled on Saturday nights which outdoes the regular degustation menus for taste, course mixture and value.
Each special degustation menu consists of 5 courses that have been excellently crafted by Executive Chef Frederick Marechal, and each of the courses has been excellently paired with a wine selected by Restaurant Manager Rudy Cheong. Last Saturday was the fourth consecutive week of this new innovation, and every one of the 20 courses served so far has been different (my wife and I have dined there on all four nights!), mouth-watering, and scrumptious. The ingredients of each dish all complement each other without any one overpowering the rest, and the choices of wine accompanying each course provide a perfect complement to the food. It is quite obvious that lots of thought has gone into the choices of the food, its presentation, and accompanying wine for each course. The main aim behind this venture, besides of course providing patrons with a very pleasurable dining experience, is to test the possibility of adding new dishes to the Walnut's regular menus. As a result, both Frederick and Rudy are eager to receive constructive feedback from patrons, which they personally seek from all people partaking of the special menu each Saturday night.
Some people shy away from degustation menus because the name conjures up thoughts of stuffing yourself full of so much food that you can barely stand up at the end of the meal. This is certainly not the case with these special Saturday night menus. The quantities of the individual courses are just right, and at the end of the meal you feel quite sated but without feeling stuffed. The menu for each Saturday night is posted on the website by early Tuesday morning each week to give potential diners sufficient notice of what to expect (and to get excited about!)
Dear Guest,
What a delight to have you and your lovely wife join us for our Degustation Saturdays the past month! Head Chef Frederick is so pleased that his new creations have tickled your tastebuds and hopes to tempt both of you this weekend that include Mussels Mariniere with Truffle Potato Chips and Anchovy Mayonnaise. This dish will soon feature on our new-look a la carte menu (oops! Sorry, Fred!) that coincides with the relaunch of the Royal on the Park Hotel.
We are truly appreciative of your continued patronage and look forward to showing you the original archway entrance uncovered during our renovations (old management notations indicate that Robert Plant and Jimmy Page from Led Zeppelin were the last guests through before it was sealed in 1974). Our floor-to-ceiling French bay windows are looking great and await the grand unveiling this weekend.
$130 a head was great value for money excellent service chef come out to ask how we would like our eye fillet cooked I asked him where it come from and he was happy to share with us .
take your time to enjoy it maybe go for a walk between every couple of courses . the restaurant is beautifully decorated really a classy joint the kind of place you expect the rat pack to dine at . we really enjoyed it and will be back .
Dear Guest,
Our team at the Walnut Restaurant is thrilled to hear you enjoyed your recent dining experience with our 6-course Degustation with wine pairing.
Due to a sharp interest from our guests, we have just launched Degustation Saturdays, featuring a 5-course Degustation (wine pairings available) that unleashes the creative forces of our entire Kitchen brigade. Using the best quality ingredients, Head Chef Frederick Marechal and his Sous Chef Joshua Williams deliver delicacies worthy of a Michelin star. This weekend's offering includes Hungarian Paprika Lamb Tenderloin with Kalamata Olive Tapenade, Snow Pea and Watercress Salad. Do head to our website for the latest Degustation Saturday menu. Royal Rewards members receive exclusive previews and complimentary sign-ups are available online.
We hope to warmly welcome you back to the Walnut Restaurant very soon!
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