Review: Champagne CRB (Gold Coast, QLD)

2 Queensland Avenue
Broadbeach QLD 4218
+61 7 5538 3877

A few weeks ago, my boss shouted the office to a Bastille Day dinner at Champagne CRB  in Broadbeach. Wait, WHAT? Broadbeach? Isn’t that on the Gold Coast? What’s going on, Libby?!

Don’t worry, all will be revealed in due course.

For the time being, let’s focus on this dinner. So yes, Bastille Day. Lots of fireworks. Lots of French food. Lots of drinking. Yep, we certainly got all that. Well, maybe not the fireworks – but then again, we can’t always have everything we want in life.

So anyway, my boss who is Belgian but thinks he’s French likes to do nice things for us. In this case, he decided to treat the office to a nice six-course degustation with matching wines on Bastille Day. Not that we really needed an excuse to party. We were going to the restaurant that was formerly called Champagne Brasserie but has now rebranded itself as Champagne CRB (CRB meaning ‘café, restaurant and bar’) to shake off its rather dated image but also extend its services to include breakfast and Parisian café lunches in addition to their normal dinner service.


Champagne CRB is located underneath the Hi Ho Beach Apartment complex, just a short walk away from the beach. Indeed, it’s a random place to house what could possibly be the ‘Coast most authentic French restaurant.


Our degustation began with some freshly baked warm bread and a glass of Charles de Cazanove rosé.

Truffled egg and ‘testou’
Truffled egg and ‘testou’

‘What the hell is a testou?’ we all murmured when we read the menu. I had no idea and a Google search proved fruitless. Hence, it was kind of funny when we were later told that it was a thing that Chef Olivier Burgos made up. The hollowed out egg was filled with a warm truffled egg emulsion and topped with a piece of crouton.


The testou was well received across the table. I loved the presentation and the fact that something so silky and so delicate can hold so much flavour. (err Libby, you idiot, it’s the TRUFFLES)

Seared scallops on rocket veloute with cocoa dressing and orange tuile
Seared scallops on rocket veloute with cocoa dressing and orange tuile

I wasn’t sure about this dish. On one hand, the scallops were beautifully cooked and oh-so-succulent. On the other hand, I thought the blobs of cocoa dressing were out of place and the orange tuile, which was a bit too sweet, just made the whole thing taste like an orange jaffa party. Bleh. If they served the scallops with just the rocket veloute, then it would have actually been a perfect dish.

Comte cheese, Jerusalem artichoke and truffle soufflé
Comte cheese, Jerusalem artichoke and truffle soufflé

The third course was rich and decadent – and enough to render half the table full. A cheese soufflé was always going to be a filling course but to also jack it up with a Jerusalem artichoke filling AND truffle shreds on top? Man, they were asking for trouble.

The whole package tasted pretty damn good (I’m a sucker for cheese), but the soufflé’s texture was a bit off. It was too dense – almost like a pudding – and having those rich ingredients and flavours certainly didn’t help. The matching wine for this course was a Gerard Bertrand 2010 Chardonnay. Now, I’m not a Chardonnay drinker but if I’m going to drink Chardonnay, it may as well be a French one and the Gerard Bertrand managed to cut through all the richness beautifully. I’d like to think of it as akin to when a dud Tinder guy matches with a hot Tinder girl and magic happens on their first date.

Chicken boudin blanc with mushrooms and green lentils
Chicken boudin blanc with mushrooms and green lentils

I found our fourth course a bit ‘meh.’ A boudin blanc is a white sausage (no snigger, please) that’s normally stuffed with pork and rice but in this case, Burgos used chicken mousse instead. This dish received mixed reactions from the table: some loved it, while others hated it. I just found the filling a bit bland and the mushrooms a bit sweet while the green lentils were slightly out of place.

Prime Black Angus tournedos served with truffle sauce and potato galette
Prime Black Angus tournedos served with truffle sauce and potato galette

I did love our final savoury course, though. Steak (yes!) cooked in bacon fat (yes!) served with crispy potatoes (omg yes!). I couldn’t really taste the truffles in the so-called truffle sauce but I didn’t care – the steak was absolutely beautiful and full of flavour and imo, you just can’t go wrong with crispy potato slices.

At this point in the evening, a group of mid-high school girls walked into the dining room in leotards. Music came on and the girls then started to do the can-can and a whole bunch of other dances! I did take photos but I feel like a creep putting photos of young under-aged girls on my blog so I’m not going to. It was a random interlude to what had been a joyous dinner – in fact, it was kind of awkward watching middle-aged men ogling these girls!

French nougat served frozen with red fruit coulis and vanilla Chantilly cream
French nougat served frozen with red fruit coulis and vanilla Chantilly cream

I was too full to fully appreciate our dessert, a frozen nougat topped with a dove-shaped meringue (though someone on the table thought it was a ghost) surrounded by lots of raspberry coulis. If I had still been hungry, I probably would have had more than the three spoonfuls I did manage to consume. The nougat was lovely but combined with all that sauce, I did find the whole thing overpowering – but that’s just me.

Our Bastille Day dinner was a bit of a hit and miss, however we all had a fun night pretending to be French. Hell, I even wore the French colours: a blue dress and red nail polish. While it’s not the best French I’ve ever had, it definitely makes the top 5 on the Gold Coast. The breakfast and lunch offerings are very different to what they offer during dinner so I will definitely revisit Champagne CRB during the daytime for a croissant or two.

Champagne Brasserie on Urbanspoon

I eat too much.

1 Comment

  1. Choc Chip Uru
    August 12, 2014

    Haha the chef just made up testou? That is just awesome 😀
    Also the dessert looks magnificent, even if you were stuffed by then!

    Choc Chip Uru


Leave a Reply

Your email address will not be published. Required fields are marked *