Ol’ School
Fresh fish and hand-cut chips are a pretty perfect combination, and the brains behind Hello Please promise to deliver both in the best way possible with their new concept Ol’ School. The boutique fish and chippery is due to open under Mirvac’s Art House development on Hope Street in November this year, just around the corner from Fish Lane. Ol’ School will serve up all of the best bits of nostalgic fish and chips but prepared with modern techniques and proper fish preparation, drawing on head chef Jesse Stevens’ training at now-closed three-hatted Pier in Rose Bay. Fresh seafood will rotate on the menu as well as tried-and-tested hand-cut chips, light bites, salads and a selection of homemade dipping sauces, plus bitey accoutrements such as malt vinegar, pickles, pickled onions and a whole lot of citrus will round out the classic feel. We’ll have more details for you soon!
312 Brunswick Street
Brilliant news friends – Brisbane’s live-music scene is about to go up a multi-million dollar notch. A gargantuan new live-entertainment venue has been announced for 312 Brunswick Street in Fortitude Valley – a $40-million refurbished theatre, event and function space holding up to 3300 patrons. The 2500 square-metre site has been purchased by music-lover and developer Scott Hutchinson in collaboration with Secret Sounds Group’s Paul Piticco and former Powderfinger member John Collins, the heroes who brought us The Triffid. In addition to the theatre, function and event space, the Brunswick Street Mall site will offer a mix of around 1000 square metres of food and beverage tenancies. Work is expected to commence in January next year, with the yet-to-be-named venue set to open in mid-2019. We cannot wait to give you more updates on this as they come!
Covent Garden
It was a sad day when West End’s Lock’n’Load closed its doors, but we couldn’t help but be excited about what the team was planning for the venue. All has now been revealed – in early November the Boundary Street locale will reopen as Covent Garden. The venue has been significantly overhauled to reflect its name, with patrons expected to be immersed in greenery throughout the entire space. Continuing with the botanical theme, the bar will have a strong focus on Australian gins and cocktails, paired with bites from lunch through to dinner. The Covent Garden menu will range from salads and boutique sandwiches during the day to share-style dishes at night – think manchego croquettes, ploughman’s boards and succulent roast lamb shoulder. Plans are also in the works for a more intimate bar concept upstairs – look out for more details soon.
night before x morning after
West End’s morning after is soon to welcome a sexy after-hours sibling, aptly named night before. From Friday November 3 for the month of November, the cafe will transform at 5:30 pm on Friday and Saturday nights to serve up cocktails and share-style food. The menu at night before will change weekly dependent on produce, but you can expect a selection of small and large dishes including fragrant red curries, charcuterie boards, wholesome slow-cooked beef and pasta. morning after’s stellar coffee selection will still be on offer (mainly in the form of espresso martinis), and the beer and wine list will be expanded to complement the food.
The Mason Baker and Maggie Beer
Christmas is fast approaching and what better way to celebrate than with the gift of delicious foodstuffs delivered to your nearest and dearest? Purveyor of edible gifts The Mason Baker has just revealed a limited-edition festive flavour – with the help of national treasure Maggie Beer, the company has cooked up a mouth-watering Christmas pudding creation. The pudding in a jar is accompanied by a brandy butter sauce created by Maggie herself, featuring delicious sweet and salty toffee flavours that practically personify Christmas. As well as the new flavour, customers can order classics including Nutella, salted caramel, sticky date pudding and more. You can send these jars of joy to your friends and fam (or yourself, we don’t judge) via The Mason Baker’s website.
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