Recent social media posts
05/12/2022
Our 13 month old rye miso is finally ready.
This rye miso was made by our 2021 rye bread off cuts.
You will see it featured this season in the Nordic Fruit Cake.
"Patience is a virtue"
16/05/2022
ELSKA X MARTIN COLLAB.
we are so excited to have our good friend and mushroom man collaborate with us the 5th of June.
Mushroom season is soon coming to an end for the year so Martin is out foraging over the next 3 weeks to bring us back some of his last foraged mushrooms for the year.
We will be doing an exclusive mushroom d**o featuring all of his mushrooms. Martin will be there himself to showcase some of his finest finds.
Keep a close eye for reservations release or get in touch if you love mushrooms as much as we do.
29/04/2022
A mushroom bonus snack for the long lunch.
Foraged mushrooms by our beloved mushroom man Martin.
Featured here is the native lions mane, pine mushroom, slippery jack and blushers.
So much gratitude towards our farmers and foragers for ensuring we get the freshest and hyper seasonal produce week in and week out.
28/04/2022
Dry-aged Duck with Red Kuri.
Part of our Pumpkin and Duck course during the Autumn menu.
10 day dry aged Burrawong Duck breast, rendered and finished on the hibachi. Served with compressed red kuri lightly warmed, pumpkin butter and the confit duck leg, pulled and wrapped in pumpkin leaves finished with a bee pollen and fennel pollen salt. Served with a duck sauce seasoned with a pumpkin juice reduction.
17/04/2022
Fermented pumpkin cocktail.
13/04/2022
Pumpkin Oddment.
A dish utilising all the pumpkin by-products.
28/03/2022
Utilising some of the lesser used cuts of the wild shot venison.
Venison tallow pastry filled with braised venison neck, seasoned with venison garum from last seasons trims. Served on the side with a venison marrow cream.
26/03/2022
Bunya Nut Miso.
Its been sitting on the shelf since May last year and are now ready to be utilised. We are highlighting it with our celeriac this season.
23/03/2022
Game season has begun.
Working with the most beautiful duck from the lovely farmers
17/01/2022
Elska at home week 2.
Please find our menus for this week. Wine is available (menu is to be found at www.elska.con.au) and James is at Elska Thursday to Sunday to chat about all things wine.
We offer delivery Brisbane wide for a flat 10 dollars and pickup between 4 - 9 pm.
All orders please DM or call Freja.
Thanks for the incredible support last week. It means the world to us. We cannot wait to hopefully soon have you dine with us again at Elska.
Lots of love 😄
12/01/2022
Elska takeaway menu week 1.
This week we will be taking orders for Friday, Saturday and Sunday.
Pick-up or delivery optional.
Please email, DM or text us for an order. 😀
12/01/2022
❗ Announcement ❗
Covid has hit close to home and therefore we are for the next fortnight not able to open for our summer menu. (we are following government restrictions to keep our most beloved guests safe).
However on the bright side we will be switching over to takeaway for the next 2 weeks. We will be offering a family box , date night box and a weekend brunch box. Pick up or delivery optional. Menus to be released by tonight.
Thanks so much for all the continued love and support. We cannot wait to have you all back in and do what we love the most - cook, connect and serve you food 😄
Lots of love
Freja and Nathan
Address
Brisbane, QLD
4005
To get to Macgregor Street in Brisbane, you can take public transport by taking the bus and getting off at the closest bus stop located on Macgregor Street. Alternatively, if you are driving, you can park your vehicle at the nearest parking lot and walk towards Macgregor Street.
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What people say
Elskarestaurant, located on Macgregor Street in Brisbane, is an intimate 12-seater degustation restaurant that offers a unique dining experience. The restaurant's focus on hyper-seasonality is evident in their Autumn Season menu, which features game, foraged foods, and fruits and vegetables that are in season week to week. Elskarestaurant's commitment to sustainability is also showcased in their use of 13-month-old rye miso made from their 2021 rye bread off-cuts. This miso is featured in the Nordic Fruit Cake, which is a must-try dish this season. The Spring Season at Elska is also highly anticipated as it offers a bounty of beautiful produce sourced from local farmers. The team at Elska expresses gratitude towards their suppliers and patrons for making their culinary creations possible. With exciting collaborations like the recent ELSKA X MARTIN COLLAB with a mushroom expert, Elskarestaurant continues to push boundaries and delight diners with their innovative approach to cuisine.
