Pavement Whispers: Volume 490 January 14
Wendy’s
If you’ve visited one of the 7000 Wendy’s restaurants worldwide, then no doubt you’ve been waiting patiently (and quietly salivating) for the delicious news of its Australian debut to come to fruition. If you’re yet to experience the wonder of Wendy’s, then you’re in for a treat. The globally renowned fast-food brand is set to begin flipping burgers Down Under with its first Australian store opening on the Gold Coast this week. Located in the Paradise Centre on Cavill Avenue in Surfers Paradise, the country’s flagship Wendy’s location will be grilling its iconic square hamburger patties and swirling its thick-shake-like Frosty desserts from Wednesday January 15. In addition to is iconic range of staple menu items like the Classic Double burger, The Baconmator and the Spicy Chicken Sandwich, the brand will also be adding a few Australian-exclusive items to the fold. Wendy’s will introduce a range of fried chicken tenders at its Gold Coast store, which were perfected after many iterations and feedback from Australian diners. Hand-breaded on-site, the tasty new tenders can be served on their own with a creamy ranch dressing, or enjoyed in a burger or wrap.
Lauren Kinne at Milquetoast
Some exciting news emerged last week from Milquetoast, the inner-city wine bar and dining room that has been causing a stir since opening last July. The team is celebrating the recent appointment of new head chef Lauren Kinne, who joins the team after heralded stints at the likes of Elska, Restaurant Dan Arnold and Adelita Wine Bar. Lauren has wasted no time putting her stamp on the menu and its British revival inspirations, adding the likes of Marmite pork pies, house-cultured labne with dill oil and garden pea and herb dip, poached market fish with caviar Bearnaise, and amaro-soaked spotted dick with macadamia custard to the offering. With Lauren in the kitchen, Milquetoast is now offering its dine-in offering until midnight from Tuesday to Saturday. How good!
Nico de Soto takeover at Before + After
In addition to its killer amaro selection and inventive cocktail list, beloved laneway haunt Before + After is known for regularly hosting takeovers from some of Australia’s finest bar talent. On Sunday January 26, Before + After will celebrate its first ever international takeover, as Nico de Soto – owner of velvet-draped speakeasy-style Parisian bar Danico and award-winning Mace in New York (both inclusions in recent iterations of The World’s 50 Best Bars list) – ventures south to showcase his newly launched pandan liqueur label, Kota. From 4:00 pm, Nico will be pouring a range of his renowned cocktails, sharing insight into how he reached the loftiest heights of the global hospitality industry. The takeover event is walk-in only, but we suggest getting in early – Before + After is sure to fill up quickly!
Also, in case you missed the news last year …
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Dark Blue
The brains behind one of Fortitude Valley’s most beloved wine bars is set to open another boozy haunt in the entertainment precinct this year, with Hannah Wagner of Dark Red fame expanding to the other side of Ann Street to open Dark Blue. The 30-seat cocktails and wine bar is estimated to open on Winn Lane in March, with Hannah taking over two neighbouring spaces – which folks might recognise as the former home of Gemini Brow Studio, Winnston Hair and clothing store The Outpost – and transforming them into a single venue boasting a timber-heavy New York-inspired loft aesthetic. Once open, Dark Blue will pour vino from winemakers based in Portugal, Spain and Argentina, as well as an ever-changing range of cocktails (think pre-batched options that can be dispensed quickly). Unlike Dark Red, Dark Blue will offer a small selection of eats – think tasty toasties and imported snacks like tinned sardines and Spanish crisps from Superbon. Fans of Hannah’s pooch Daisy will be pleased to know that the adorable pooch will be making appearances from time to time, including on Dark Blue’s coasters! Get the full scoop here.
The Fifty Six
DAP & Co.’s headline-grabbing hospitality hub Naldham House – and its brasserie and a chic late-night cocktail and champagne bar – was one of the biggest stories in Brisbane dining last year. The group is looking to make a similar splash with the concept’s third-floor restaurant The Fifty Six, a high-end Cantonese-inspired restaurant that is drawing inspiration from the city’s earliest history. Named after the first wave of Chinese immigrant to journey to Queensland, The Fifty Six is looking to pay homage to the significant impact Chinese culture and cuisine has had on Australia’s food landscape via a menu shaped by traditional recipes and innovative techniques. Overseeing the offering is head chef Gerald Ong (formerly of Mrs Wang, Lucky Duck, Golden Panda, Chairman & Yip and Tigerlane), who will be drawing upon a bounty of seasonal ingredients to craft his array of innovative Cantonese dishes, such as wok-tossed Mooloolaba prawns with curry leaf and salted egg. Joining Gerald in the kitchen will be sous chef Ka Wai Kwok – a Hong Kong native and dim sum maestro, who will be helping make the likes of crystal skin dumplings with Moreton Bay bug. The Fifty Six team will be going to great lengths across all aspects of the menu, setting up a curated dry-ageing program for its roast meats and also making its oyster sauce in house. Click here to read more.
If you’ve heard something that’s worth mentioning in The Weekend Edition’s Pavement Whispers, email [email protected].