Courier Mail Food and Wine Guide 2009 Queensland "Tucked away in Auchenflower. Sprout is one of those restaurants you might not visit for a long while, but when you do, inevitably you make a mental note to come more often" Courier Mail food and wine guide Queensland 2008 "Housed in a converted shop in one of Brisbane's oldest suburbs, Sprout has the feel of yesteryear, with polished pine flooring and mismatched painted tables" Brisbane News Dining Out Guide 2007 "An adventurous menu delivers on its promises at this superb BYO" Brisbane News Tony Harper, 20-12-06 "BYO restaurants have a valid purpose, particularly for the many people who are not as fixated as I am on specialty beverages. But making a profit from alcohol is a far easier road than trying to make a buck from food alone. And if the food is even remotely lavish - as it is at Sprout - the task must be even harder. ... Although Sprout is named as a cafe, I can assure you it is nothing of the sort, despite the casual feel that permeates the place. The service (which I thought was very good), prices, level of care in the menu creation and cooking place it firmly in restaurant status." Courier-Mail Good Life Restaurant Guide 2006 * "Chef owner Richard Webb has been filling the house, a relaxed, comfortable one at that, at Sprout for a few years now. He is an adventurous chef" Brisbane News Eating Out Guide 2006 "Polished floors, welcoming decor and Richard Webb's enticing menu make this anything but your standard suburban noshery." Brisbane News 16/3/05 Natascha Mirosch rating: 8.5/10 "Sprout is an unassuming but well-patronised BYO in Milton. Polished wooden floors, clean white VJ walls and a touch of cool green give Sprout a casual, homey feel" Courier-Mail Goodlife Restaurant Guide 05 "Chef owner Richard Webb likes to be adventurous, and to cook what he likes to eat. Fortunately that means fabulous flavour combinations such as herb-crusted tuna with watermelon, goats fetta and a rocket, mint and lime salad." Brisbane News Dining Out Guide 2004 "Set in a tiny former shop, with pale tongue and groove walls and polished floors, chef-owner Richard Webb's unassuming restaurant delivers wonderful food."