Pavement Whispers: Volume 486 November 26
From news of an innovative wine bar for Woolloongabba to the new double-header concept from the Rick Shores team, The Weekend Edition is always on the search for the latest food news in Brisbane, dedicated to ensuring its readers are in the know. When we put our ears to the pavement this week, this is what we found out …
Norte and Sueño
It seems like one earth-shaking new restaurant opening wasn’t enough for the team behind Rick Shores and Southside. Next month, the team behind the Burleigh-based pan-Asian-inspired powerhouse will cut the ribbon on not one, but two new concepts at The Oxley 1823 development in Mermaid Beach. In mid-December, the crew will open Norte and Sueño – a pair of venues inspired by the group’s travels across Latin America. Downstairs will sit Norte, the more dining-oriented of the two venues, which will see head chef James Brady using a custom-made hearth to cook the likes of beef tostadas with fermented chilli, agretti and taki kombu, flank steak with chimichurri and caramelised onion, Fremantle octopus with guajillo chilli, roasted bone marrow and fine herbs, and grilled coral trout with a koji butter, guacachile and green pico de gallo. Upstairs, Sueño is described as a semi-open venue focusing more on ceviches, skewers and tortillas. Group beverage director Peter Marchant will be compiling Norte’s 150-bottle wine collection featuring Central and South American drops, while Sueño will be amply stocked with rare tequila and mezcals, as well as a killer cocktail list. Following hot on the heels of his celebrated work at Central, Jared Webb of J.AR OFFICE is leading the design effort at Norte and Sueño, this time drawing inspiration from the modernist post-war architecture of Mexico City to create an aesthetic that will no doubt be awe-inspiring. Keep your eyes on The Weekend Edition Gold Coast for a look inside Norte and Sueño when they open next month.
Stickybeak
An innovative new wine bar is set to inject Woolloongabba with a healthy dose of cheer just before the silly season kicks off officially. Stickybeak is the name of the new two-level haunt, which is set to open in early December in the space formerly home to Thai Rose Cafe & Bar on Logan Road. Owned and operated by the team behind BTG Wine, Stickybeak is looking to give guests a fun new way to enjoy vino, utilising cutting-edge self-serve dispensing technology, which will allow guests to sample a broad array of fine Australian wines in 25-ml, 75-ml or 150-ml pours. The venue will be equipped with a number of these machines, with 64 wines on offer upstairs and 16 downstairs, with a clutch of non-vintage champagnes and blanc de blancs also available. Though wine definitely takes centre stage, the venue will offer a selection of curated morsels to nibble on while sipping. Designed to suit lazy afternoon sessions and electric evening outings, Stickybeak will boast 60 seats across its interior, alfresco and upstairs balcony. Stay tuned for more on Stickybeak in the coming weeks.
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Stanley’s festive banquets
You know the Christmas season is here when Brisbane’s best restaurants debut their festive feasting offerings. Howard Smith Wharves institution Stanley has unveiled its festive banquets for 2024, with head chef Louis Tikaram pulling out all the stops to create four options for diners to choose from. Groups celebrating the silly season at Stanley can sit down to enjoy the Festive Classic Banquet ($78pp), which includes the likes of spicy Sichuan wontons with peanut and sesame, Shanghai braised pork belly with spring onion, coriander and chilli, and sweet-and-sour chicken with capsicum and pineapple. If you’re looking to up the wow factor, you can opt for the Festive Experience Banquet ($98pp) or Chef Louis’ Signature Banquet ($128pp), but those keen on a truly premium feast should look to the Festive Indulgence Banquet ($298pp) – an ultra-luxe spread featuring Stanley’s special sashimi plate, Moreton Bay bug spring rolls with caviar, a steamed dim sum platter, Peking duck pancakes ‘Imperial Style’ with caviar, grilled Australian wagyu over the coals, and steamed Southern rock lobster with ginger, shallot and coriander.
If you’ve heard something that’s worth mentioning in The Weekend Edition’s Pavement Whispers, email [email protected].