Sweet & Green
A pastry chef with decades of industry experience is opening a patisserie with a plant-based twist later this month. French-born patissier Jean-Paul Boyer is the brains behind Sweet & Green, a retail and wholesale confectionery concept that will offer a predominantly vegan-friendly menu. Seeing the ever-increasing demand for dietary friendly treats, Jean-Paul decided to strike out on his own, opening a kitchen in South Brisbane that will be the production hub for a range of dairy, egg and sugar-free goodies only available via wholesale or online delivery. That’s right, Sweet & Green won’t have a publicly accessible shopfront – instead, those with a sweet tooth will only be able to snag Jean-Paul’s product through e-commerce platforms or from the likes of delivery services like Uber Eats and DoorDash. Sweet & Green’s range, which Jean-Paul estimates will be 90-percent plant based, will include the likes of chunky American-style cookies (think classic choc-chip and red velvet), doughnuts, a clutch of croissants (both classic and special varieties) and danishes. Jean-Paul is also eager to expand the range further to include his own range of chocolate, egg-free meringue and gelatin-free marshmallows. Final sign-offs on Sweet & Green’s kitchen are expected in the coming days, with an eye to officially launch in mid March. Keep an eye on Sweet & Green’s Instagram page for updates.
Momo Chicken Newmarket
Brisbane’s love for Korean-style fried chicken knows no bounds. This is thanks, in no small part, to Momo Chicken, which has put in the work bringing the goods to the furthest corners of Brisbane. In cluckin’ great news for chicken fans, Momo Chicken will be opening a new location this week. The team is set to cut the ribbon on a new 110-seater eatery (its ninth!) at Newmarket Village this Friday March 8. Once open, Momo Chicken will fire up the deep fryers and pump out serve after serve of its crispy golden chicken, which is available in an assortment of flavours (spicy, soy and a special marinade). Guests will also be able to devour a range of burgers, rice dishes, noodle bowls, soups and sides. Drinks will also star, with Tthe Momo crew engaging a talented mixologist to craft a clutch of intricate cocktails that will be available only at Newmarket Village. To celebrate the opening of its newest location, Momo Newmarket Village will be giving away free drumsticks to customers on Monday March 11 from 5:00 pm onwards.
Bunker Nightclub
Fortitude Valley welcomed a brand-new nightclub to its midst last month, with the team behind All Stars Hospitality Group (operators of Wonderland on Ann Street) transforming the Brunswick Street site previously home to Ling Lings and Cindy Chow’s into Bunker, a pulsing semi-underground party spot. The crew has converted the space into an electric nightlife destination reminiscent of a real-life bunker, with a 360-degree DJ booth acting as the centrepiece of the venue’s thumping dance floor (there are even VIP booths available for those who love a luxe experience). Here, a team of top musical talent will spin tracks from a range of genres, including techno, trance, UKG, DnB, hip-hop, and house music. If that sounds like your dream weekend party destination, Bunker is the spot to be.
DuckFat
The team behind beloved Bardon bistro La Belle Vie is looking to flip the script on French cuisine with its new concept DuckFat – a sleek and contemporary eatery and bar opening in Newstead later this month. Owners Simon Lambert and Behrooz Farahnakian have taken over the former Salt Meats Cheese space at Haven Newstead for the project, with work already underway to give the site a punchy aesthetic that contours its industrial fixtures with bright-pink accents. The duo is looking to change perceptions of French fare (commonly associated with white tablecloths, silver service and expensive prices) by offering a menu that they describe as “casual and a little bit more modern.” We’re talking share plates like tartare, salmon gravlax and big composed salads, as well as French-style pizzas like flammekueche and pissaladière. Fans of a classic French feed will be able to select from a small range of plates, including escargot, foie gras and steak frites. On the drinks front, DuckFat’s beverage program will include unique cocktails, tap beers and a wine list loaded with natural and biodynamic options. DuckFat is looking to open in late March – click here to read more on what’s planned.
If you’ve heard something that’s worth mentioning in The Weekend Edition’s Pavement Whispers, email [email protected].
