Cinco Bistro - Carindale

We hadn’t been for a number of years and in the last two months we have been twice, and took our friends Who absolutely loved the food and wine. With so many places so inconsistent it’s nice to return and get great service and top...the range food, my wife had the steak and it was of amazing quality, if you lobe prawns this place has an amazing entree with an amazing sauce, you won’t be disappointed with Cinco

My husband and I celebrated our 100th month anniversary on the weekend and boy oh boy.... how have we not heard of this place before??? We had a fantastic experience from booking to walking out of their doors. The night started off with the Quail for entré my husband had the market fish (Barramundi) and I couldn't go past the Duck confit. The flavours were beautifully balanced with good portion sizes. Furthermore, the service was attentive and surprisingly very quick! If you're a Brisbanite and haven't been here... do yourself a favour and check it out!! ????????

My colleagues and I enjoyed a lovely dinner at Cinco Bistro in Camp Hill, an up-scale (not quite fine dining) bistro, where Chef Peter Stubbs serves up delicious 'Modern Australian' fare with a twist - utilising the best of Queensland's fresh produce and incorporating Asian and Mexican influences to make an otherwise European menu his own. We began our meal with the Pea & Prosciutto Arancini with Aioli ($10), two Mooloolaba King Prawn Salads ($21), the Potato Gnocchi with Pork and Fennel Sausage ($22), Foie Gras ($21) and two orders of Scallops wrapped in Bacon ($22). The arancini were lovely and rated 3.5-4. The prawn salads were a bit dry and could have used more dressing, but were still very enjoyable and rated 3.5. The potato gnocchi with pork and fennel sausage was served with black truffle and parmesan cheese - a close second to 1889 Enoteca's gnocchi - and rated 4-4.5. The Foie Gras was smooth, creamy and abundant - this rated 4.5. The scallops wrapped in bacon were very good and rated a 4. The highlights from the entrees were the Gnocchi and Foie Gras - both of which I would highly recommend. For mains, we ordered four Wagyu Beef, two Duck Breast and a Grilled Barramundi. All of the mains were between $35-43. The Wagyu Beef was beautifully marbled (7+) and was served atop a homemade barbecue sauce with a sriracha-like sauce ringing the plate, fava beans and a unique version of kimchi topped with mushrooms. The beef itself was fantastic and the dish rated a 4-4.5. The duck skin was tender and the breast was tender - this rated a 4. My colleague who had the barramundi said it was the best fish she has ever eaten. The barramundi itself rated a 4.5, but unfortunately the curried potatoes that accompanied it were very disappointing. The overall dish rated a 3.5-4. With the mains we enjoyed a Capri Salad (Caprese), Mashed Potatoes and Hand Cut Chips with Aioli. The Capri Salad and Mashed Potatoes were both average and rated 3-3.5, but the hand cut chips with aioli were exceptional and rated 4.5. We finished the meal with a round of desserts including an Affogato, two Panna Cotta with Pear, three Salted Caramel Parfaits and a cheese plate including a Lingot Triple Cream Brie and Taleggio. The Affogato and Salted Caramel Parfaits were both extremely well received and rated 4. The cheeses were just what you would expect and rated 3.5. Unfortunately, the Panna Cotta hadn’t set and was still liquid. Recognising this, the server informed the kitchen and these were removed from the bill. Overall, our experience at Cinco Bistro was quite enjoyable. We also appreciated that in addition to a full bar and extensive wine list, they are BYO and charge a very reasonable corkage. I look forward to returning to Cinco Bistro and give it a hearty recommendation.

My colleagues and I enjoyed a lovely dinner at Cinco Bistro in Camp Hill, an up-scale (not quite fine dining) bistro, where Chef Peter Stubbs serves up delicious 'Modern Australian' fare with a twist - utilising the best of Queensland's fresh produce and incorporating Asian and Mexican influences to make an otherwise European menu his own. We began our meal with the Pea & Prosciutto Arancini with Aioli ($10), two Mooloolaba King Prawn Salads ($21), the Potato Gnocchi with Pork and Fennel Sausage ($22), Foie Gras ($21) and two orders of Scallops wrapped in Bacon ($22). The arancini were lovely and rated 3.5-4. The prawn salads were a bit dry and could have used more dressing, but were still very enjoyable and rated 3.5. The potato gnocchi with pork and fennel sausage was served with black truffle and parmesan cheese - a close second to 1889 Enoteca's gnocchi - and rated 4-4.5. The Foie Gras was smooth, creamy and abundant - this rated 4.5. The scallops... read more

I have been here a number of times and it is always good, hits the mark every time. Great quality food, clean classy decor, nice wine selection. We had the 3 course lunch special last visit and it was spot on.