Wheel in to Mulga Bill’s, the new riverside kitchen and bar from Tassis Group
A new all-day eatery caused a stir when it opened in The City last Friday February 14. ‘Twas Mulga Bill’s, from Tassis Group, that was at the root of the craze. Perched on the banks of the Brisbane River, the cafe is resplendent to be seen – a mustard-hued haunt serving coffee and woodfired eggs in the morning, and pizzas, tapas and tipples at night.
Since the Kangaroo Point Bridge opened to the public in mid-December, an average of 10,900 trips have been taken every day. It should come as no surprise, then, that Mulga Bill’s – the brand-new kitchen and bar now open at the city end of the bridge – would have a massive first day of trade.
But even Michael Tassis (of Tassis Group, the gang behind Mulga Bill’s, Longwang, Dark Shepherd, Pompette and many others), was surprised at just how busy the all-day eatery would be on opening day.
“We ran out of coffee,” Michael tells us. “We went through like 12-kg of coffee – we didn’t realise we’d go through that much on the first day.”
Mulga Bill’s is the first of two Tassis Group venues opening at the bridge’s landing plaza this month. While Stilts, a high-end restaurant perched above the bridge itself, is set to be the more elevated (literally) of the two projects, Mulga Bill’s might just be the more popular of the two, just based on sheer numbers alone.
Located where the bridge meets Alice and Edward Streets, Mulga Bill’s is hard to miss.
The semi-Brutalist structure (coated in flourishing greenery) is flanked by bottle trees on one side and umbrellas on the other. A marble coffee counter faces the plaza and a small shaded outdoor seating area, while inside is a chic dining space boasting views of the Kangaroo Point cliffs and the Story Bridge beyond. Regular collaborators Clui Design and Kyson Commercial have outfitted the room with mustard-hued booths, ribbed timber joinery and organic textures. Bifold doors open up the space to the river, while light pours through a pair of skylights above.
While the venue might look a tad fancier than the casual, multipurpose eatery it is described as, Michael assures us that Mulga Bill’s was designed from the outset as an approachable source of sustenance and a reliable spot for revelry.
“It’s just a magical space,” says Michael. “I just wanted to make sure that when people come to Brisbane, or locals show friends around, there’s a space here for them that’s open all day.”
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This cover-all approach extends to the menu, which has been devised by head chef Riccardo Andrini (formerly of Yamas Greek + Drink). The all-day offering, which includes breakfast, lunch bites and evening eats, skews towards Mediterranean – expect eats that range from easy grab-and-go morsels to fare you’re going to want to sit down for.
“Coming up with the menu, the thinking was how we could hit all kinds of flavours and budgets,” Michael says. “We’ve got a woodfire oven in there, because space is a little bit tight in the kitchen, so it’s a good way to get some variety on the menu.”
In the morning, Mulga Bill’s menu features the likes of acai bowls with granola, banana chips and mixed berries, smoked salmon on sourdough with whipped Danish fetta and baby capers, woodfired eggs with kefalograviera cheese, sausage, red sauce and a slab of sourdough, and a breakfast pizza topped with tomato, mozzarella, mushrooms, ham and eggs. All of this is available alongside caffeine from West End roaster Stel Coffee, smoothies and mimosas.
As the day moves into the afternoon, the menu shifts. From 11:00 am onwards, diners can enjoy Mediterranean poke bowls with prosciutto, buffalo mozzarella, tomatoes, fresh basil, parmesan and fries, steak with herb sauce and fries, and panuozzo (pizza sandwich) with a different filling each day.
Mulga Bill’s main menu encompasses an array of cold tapas (think scallop crudo with ‘nduja butter, seared tuna salad with stracciatella cream and burrata with fennel jam), hot tapas (king prawns with herb butter, flash-fried calamari and slow-cooked lamb ribs with chimichurri). Substantial options include eye fillet with fries or salad, woodfired paella with chorizo, calamari and prawns, orzo pasta with barramundi, and crumbed chicken with caramelised onions, but if you’re feeding a crowd the ten-strong pizza menu is your best bet. Pizzas are available takeaway, and with the City Botanic Gardens just across the road, catering your next park picnic just became easier.
Throw in a beverage list featuring cocktails, mocktails, wine, beer and spirits, and Mulga Bill’s proves the age-old saying that good things come in small packages. With Stilts just around the corner, this newly activated part of the city could soon become a buzzy go-to, attracting more than the hundreds using the Kangaroo Point Bridge as a shortcut home.
“I think this is going to be a nice little precinct, because people are really enjoying the space out here,” says Michael. “I think it definitely was needed and I think the locals are definitely appreciating it already.”
Mulga Bill’s is open now – find opening hours and menu details in The Directory.