Renowned chef Martin Boetz to open Shortgrain in Fortitude Valley
Thirty-six chefs hats. Award-winning restaurants. Two books. Looking back at Martin Boetz’s illustrious career, you’d think he’d be ready to hang up his apron. Not one to rest on his laurels, Martin is doing the opposite – the esteemed chef has returned to his hometown of Brisbane to open Shortgrain, a casual Asian-style eatery nestled in the heart of Fortitude Valley. Fit-out is currently underway – here’s what we know so far …
When we think of chef Martin Boetz, we immediately think of the fragrant, complex flavours of contemporary Thai and Southern Chinese cuisine. As executive chef of Longrain Sydney and Melbourne, he was renowned for his unique approach to Thai flavours, mastering the art of modern Asian cuisine. Now, the award-winning chef has returned to Brisbane with a new concept – Shortgrain by Martin Boetz. Martin is reluctant to call it a restaurant. “On one side will be an Asian food store,” he says, “and the longer side will be a very relaxed eatery, which will double as our production kitchen”. The fit-out for Shortgrain is currently underway, taking over the remaining corner site in the historical Stewart & Hemmant building. As you enter the space, an Asian food store will be on your left, shelves and fridges brimming with delights to take home. Martin and his team will be creating a most of the items in house – think pre-packaged curries, sauces and condiments such as chilli jam and soy mirin dressing – with accompanying recipe cards to help inspire you in the kitchen. Shortgrain’s store will also stock a range of dry goods and products not commonly available in Brisbane, as well as a selection of wine to take home.
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Opposite the store will be an Asian-style diner, with Martin at the kitchen’s helm. “The menu will be mainly Thai style – mostly new dishes, with a bit of inspiration from Longrain.” Martin is currently pulling together his menu thoughts, but says we can likely expect dishes such as beef laksa, dry red curry of swordfish with snake beans and holy basil, steamed duck and winter melon soup, and his take on Hainanese chicken rice. “There will be a lot of shared-style one-dish wonders,” says Martin. “Just nourishing, quick and simple food, but executed really, really well.” He sees the restaurant as being relatively transient, expecting the 55 seats to turn over swiftly. “There will be no bookings, but food will come out quickly,” he says. His goal is to create a space that feels buzzy, while also feeling welcoming and nurturing through its quality of service and food. Shortgrain’s fragrant flavours will be accompanied by a tight list of two cocktails, plus complementary wine and beer.
Shortgrain by Martin Boetz is set to open in mid-August. Keep an eye on The Weekend Edition for more details soon.