Back in 2014, hospitality gurus Tony Kelly and Scott Hoskins (the brains behind Hello Harry and Donut Boyz) captured the tastebuds of the Sunshine Coast with their first foray into Asian cuisine with Junk – a restaurant that blended hawker-style atmosphere with a fresh, house made, western interpretation of popular Asian dishes. Since opening, Junk has gone from strength to strength, serving (by Tony’s reckoning) close to 3000 patrons a week, and nearly double that at Junk’s Toowoomba location. Now, the Junk Boat has moored at South Bank, dropping anchor on Little Stanley Street and setting up shop in a freshly renovated 150-seater space designed with the help of Arkhefield architects. Junk at South Bank places patrons smack-bang in the middle of the hustle and bustle of the restaurant with seats available street side, at the bar or in front of the open kitchen, giving them a glimpse into the engine room in action.
Junk has earned its following first and foremost with its food offering, which has been spearheaded by group executive chef Mitch Smith. Junk’s menu is continuously evolving and is based around an offering of street food-inspired meals supported by a small selection of sides. When it comes to cuisine, the menu is influenced by a range of Asian cuisines, with recognisable favourites given an informal spin. Anyone that has made the trek to Junk’s other locations will rave about dishes such as the JFC (Korean fried chicken wings), the steamed pork baos, beef massaman curries, crispy fried gunpowder chicken ribs and the chicken satay rice bowl. All of these are available and more – including weekly specials utilising the freshest produce of the moment. If drooling over the menu leaves your mouth dry, quench your thirst with Bintang tinnies, Tiger off tap or Monteith’s cider, or sample a rotating selection of cocktails, spiked bubble tea or wine.
Junk will open to the public on Friday February 17 at 11:00 am. To ensure you are first in line, head to the Stumble Guide for contact and location details.
