Pavement Whispers: Volume 497 March 4
From news of an all-day eatery opening in West End to a must-attend dinner spotlighting Australia’s finest wagyu, 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 …
Tom’s Kitchen
Last week, Melbourne hospitality figure Shane Delia revealed some tantalising details on his soon-to-open Brisbane restaurant Layla, which is opening at the end of March at the Thomas Dixon Centre in West End. Yesterday, Queensland Ballet’s hospitality partner VenuesLive revealed that Layla won’t be the only new dining concept to open inside the precinct. On Wednesday March 12, the centre will celebrate the opening of Tom’s Kitchen – a new all-day cafe envisioned as a go-to destination for brunch bites and laid-back lunches. The menu at Tom’s Kitchen will be built upon a strong foundation of seasonal and locally sourced ingredients, with an array of house-made grab-and-go meals available alongside dine-in fare, including potato hash with smoked salmon and tomato béarnaise, smash patty cheeseburgers with provolone, pickles and house fries, and market mushrooms with ‘nduja, salted ricotta and poached eggs on Sprout Bakery’s artisanal sourdough. Tom’s Kitchen will also be slinging cups of ST. ALi coffee. “We’re thrilled to introduce Tom’s Kitchen as the first of two exciting new hospitality venues opening at the Thomas Dixon Centre this March,” says Lisa Summer-Hayes, director of customer experience at Thomas Dixon Centre, in a statement. “Tom’s Kitchen is a place where people can connect over great coffee and fresh, approachable food, while the premium dining restaurant – launching later this month – will offer a more refined experience, bringing a different expression of culinary excellence to Brisbane.” Stay tuned for an up-close look at Tom’s Kitchen next week. Also, in case you missed the news on Layla, here’s what we know …
Layla
Shane and Delia Group will be officially opening its first-ever Brisbane restaurant Layla to the public on Friday March 28. Though specific details on Layla’s menu are still to be revealed, the team has confirmed that Layla’s offering will have a ‘Middle Eastern overlay’, much like Delia Group’s Melbourne venues Maha, Maha North and Maha East. Delia Group has appointed Simon Palmer (formerly of Black Hide by Gambaro, Urbane, Gerard’s Bistro and e’cco Bistro) as Layla’s head chef, with Shane and Simon collaborating on what the group describes as a “spice-forward menu celebrating a diverse mix of international influences, and drawing inspiration from the Middle East and the flavour rich, herbaceous and exotic subcontinent.” As for the space itself, we’ve been told that Layla will boast a moody main dining room and a sunny outdoor courtyard. Bookings are now live for Layla – head to the restaurant’s website to be among the first to step inside when Layla opens in late-March.
Westholme Wagyu’s Flavour & Forage Dinner Series
Apologies in advance to our vegetarian readership, but this bit of news is definitely one for the carnivores. Westholme, one of Australia’s leading suppliers of world-class, nature-led wagyu is set to host a must-attend dinner event at Brisbane City’s new multi-level drinking and dining precinct Naldham House on Wednesday March 26. The Flavour and Forage Dinner is an elevated dining experience that will give guests a taste of Westholme’s top-notch farm-to-table Australian wagyu, sourced from sprawling cattle stations in Queensland and Northern Territory. This primo protein will be showcased via a one-off six-course, nine-dish menu devised by Naldham House executive chef Douglas Keyte. The menu will feature stand-out dishes like decadent smoked bone marrow beignets, slow-braised beef cheek agnolotti with mushroom and thyme, and a striploin MB6-7+ on the bone, all of which showcase Westholme wagyu’s buttery texture, melt-in-mouth juiciness and exceptional flavour. An optional wine pairing will feature a curated selection of premium Australian wines, while members of the Westholme team will be on hand to share insight into the company’s station-to-table philosophy. Tickets to the dinner are available via Naldham House’s website for $100 per person (the wine pairing can be purchased for an additional $95).
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TABOO
March is shaping up to be a massive month for new openings in Brisbane, with the team behind Mr. Vain opening Thai-inspired rooftop restaurant and bar TABOO before the end of the month. Described as a ‘sanctuary in the sky’, TABOO will sit atop The Constance Hotel in Fortitude Valley and will boast a polished monochrome-green colour scheme. When it comes to its interpretation of Thai fare, TABOO’s offering will be rooted in tradition, but will have its own modern flavour. The share-style menu will feature market-style street eats, seafood and curries, while the bar’s beverage program will feature a 100-strong wine list (including a clutch of effervescent pet nat vino) and a number of punchy, flavour-forward cocktails. Read all about TABOO here.
Christine Manfield’s Turkish Lunch at Short Grain
Two top gourmands will be teaming up for a Turkish-inspired lunch at Short Grain in Fortitude Valley on Sunday March 23. Renowned chef and author Christine Manfield and Martin Boetz will be partnering to create a delicious array of Turkish staples inspired by the duo’s recent stay at Macakizi Hotel at the waterfront village of Türkbükü, a municipality and district of Bodrum in Turkey. Inspired by the hotel’s daily lunch buffet – a smorgasbord of salads, meat and fish – the duo will be whipping up an unforgettable Mediterranean-style repast akin to the hotel’s famed spread. Tickets are $155 a head and includes a cocktail on arrival. Click here to make a booking.
If you’ve heard something that’s worth mentioning in The Weekend Edition’s Pavement Whispers, email [email protected].