Hidden behind its own boutique butchery, Vaquero Dining has three obsessions: local produce, pickling and charcoal cooking. Expect beautifully executed dishes like coal-fired octopus with baba ganoush, pickled garlic and smoked almonds, or Brisbane Valley quail with morcilla (blood sausage), burnt grapes and fromage blanc. A great-value lunch special ($25) – including a main and glass of wine or beer – is available Thursday to Saturday.
The contemporary space includes bar seating, perfect for those wanting a simple glass of vino and perhaps some well-paired charcuterie or cheese.
