Naldham House reveals first details on The Fifty Six, a sophisticated Cantonese restaurant opening in February
Multifaceted dining hub Naldham House was, undoubtedly, one of the biggest openings to occur in 2024. Boasting a brasserie and a chic late-night cocktail and champagne bar, the venue quickly cemented itself as a pillar of the inner city’s nightlife. But, unbeknownst to many, there was a final piece of the Naldham House puzzle waiting to be revealed. This week, DAP & Co. has dropped the first details of The Fifty Six, Naldham House’s crown-jewel concept situated on its top floor. Paying homage to a vital part of Queensland’s history, this restaurant is looking to set a new standard for Cantonese-inspired cuisine in Brisbane. Here’s what we know …
When DAP & Co.’s blockbuster nosh hub Naldham House opened to the public on Felix Street in July, co-founder Andrew Baturo told us that it was, at its core, a Brisbane venue.
“It’s an international venue, but it’s in Brisbane,” said Andrew. “This is ours.”
By converting the grand 140-year-old landmark (previously home to Brisbane Polo Club) into a multi-level dining, drinking and events hub, the DAP & Co. crew (which also includes fellow co-founders Paul Piticco and Denis Sheahan) ensured that a piece of Brisbane’s heritage architecture was preserved – but they’re not stopping there.
The Fifty Six, a sophisticated Cantonese-inspired restaurant taking shape on Naldham House’s upper level, is exploring an oft-overlooked, yet important, part of Brisbane’s early history. The Fifty Six draws its inspiration from the first wave of Chinese immigrant to journey to Queensland, paying homage to the significant impact Chinese culture and cuisine has had on Australia’s food landscape as a whole.
You might like
Perched at the very top of the three-level building, The Fifty Six will join Naldham House Brasserie & Terrace and Club Felix as the final part of the precinct’s offering. Here, head chef Gerald Ong (whose resume boasts stints at the likes of Mrs Wang, Lucky Duck, Golden Panda, Chairman & Yip and Tigerlane) will deliver a contemporary take on Cantonese cuisine, crafting a menu shaped by traditional recipes and innovative techniques that draws upon a bounty of seasonal ingredients.
“I am delighted to be making the move north and leading this exciting Cantonese food concept for Naldham House,” says Gerald. “It’s truly a passion of mine to innovate traditional Cantonese dishes and I know Brisbane will love this restaurant. The array of incredible local produce available will always feature through the menu.”
Joining Gerald in the kitchen is sous chef Ka Wai Kwok – a Hong Kong native and maestro when it comes to dim sum. The menu is still coalescing, though the team confirms that it will feature the likes of crystal skin dumplings with Moreton Bay bug, wok-tossed Mooloolaba prawns with curry leaf and salted egg, and a curated dry-ageing program for its roast meats. Chef Ong will also be making his oyster sauce in house, a delicate process that involves slowly caramelising and reducing fresh ingredients until glossy and perfect.
The Fifty Six is set to open to the public in February. Stay tuned for more information in the new year.