Pig’s Ear is the latest restaurant addition to Indooroopilly Shopping Centre, offering a casual refined dining option for locals who don’t necessarily want to trek into the city for an upmarket dinner.

Seating up to 260 people, Pig’s Ear has become the largest restaurant in Brisbane’s West.

To accommodate for a full house, the clear cellar in the middle of the restaurant houses 2,500 bottles of wine which caters for both every day drinking and includes some finer bottles for special occasions.

A selection of local wines are also available on tap, which can be poured either by the glass or by the carafe for the whole table to share in.

The menu is a collaboration between Executive Chef Deniz Coskun and Head Chef Hossein Moshtaghi. Both have used a paddock to plate philosophy with a particular focus on offering a variety of beef cuts.

We tried the roasted rump cap, served with burnt carrot, corn and capsicum salsa and charcuterie jus. The slow roasted meat in this dish was cooked to perfection and just melted in your mouth.

The next dish that arrived at our table was the Texas-style Denver steak served with spiced whisky BBQ sauce. The beef was incredibly smoky and moreish with a generous serve of the decadent sauce.

Championing local produce, Pig’s Ear sourced both the roasted rump and Denver steak directly from Kimberley Station in Clermont.

Another main we tried was the crispy skin duck breast and confit duck leg with almond puree and fig. The duck breast was nice and crisp on the outside but remained moist on the inside, making for a fantastic winter warmer meal.

For dessert, we tried the wonderfully light and fluffy raspberry soufflé which was like biting into a sweet pink cloud. It was nicely offset with a side of creamy yoghurt sorbet, fresh berries and a rich whisky caramel.

Also available for those with a sweet-tooth is a very moreish chocolate and hazelnut tart with raspberries, cocoa soil and cookie dough ice cream.

The provenance of all produce used at Pig’s Ear is highlighted on the menu with lamb sourced from the Goldfield Region in Victoria, Oysters from Garfish Bay in Tasmania, and Strawberries from Queensland’s own Bundaberg.

Pig’s Ear can be found on the third level of Indooroopilly Shopping Centre, and is open for both lunch and dinner every day of the week from 11am to 10pm.

Disclaimer: The author dined as a guest of Pig’s Ear.