It’s been less than a year since the official opening of five-star hotel The Calile, and we can’t imagine James Street without it. The groundbreaking arrival irrevocably changed the landscape of the area, but the fun hasn’t stopped there. Eyes are starting to turn towards The Calile’s adjoining micro-precinct Ada Lane, which promises to bring several top-flight dining spots to the strip this year. The first of these arrivals has just been announced, and it’s a doozy. Welcome Beaux Rumble – a two-level cafe, restaurant and bar spearheaded by Darkhorse Hospitality Group (Pony Dining) and internationally acclaimed Michelin-starred chef Alan Wise. The Victorian-born chef has a stellar resume, with a career boasting stints at Dublin’s Chapter One and New York restaurants Rouge Tomate, Picholine, Juni and Public. Before spending eight months of 2018 driving across sub-Saharan Africa raising awareness for clean cooking issues, Alan scored a Michelin star of his own in 2017 during his tenure as executive chef at Rouge Tomate Chelsea. Inspired by the Beaux-Arts architecture of New York’s Grand Central Station and famed Queensland pottery makers Gilson & Rumble, Beaux Rumble is blending international and local elements for the design, with designer Sally Taylor of s.t.udio helming the visual aesthetic (Tonic Projects is working on the fit-out). Sally has taken cues from Grand Central Station’s myriad of hidden pockets for Beaux Rumble’s spaces, ensuring there is always something new to discover across the venue’s terrace, main dining room and private dining suites (named the Biltmore Room and the Vanderbilt Room). Finer design touches include Monaco Brown marble bench tops, custom-designed marble tiles inspired by Art-Deco stained-glass patterns, domed ceilings and hand-made subway tiles in the main dining room, Art-Deco-inspired bathroom ware, oak flooring and brass fittings – all materials chosen for their ability to age over time. As for the food, Alan will be overseeing the open-plan kitchen, cooking up modern Australian wood-fired cuisine with a focus on seafood and plant-based dishes. Inspired by the global scope of New York’s dining scene, Beaux Rumble’s menu will boast unusual flavour profiles and quirky dishes branching from early morning into the evening. Beaux Rumble will sit at the Wandoo Street-end of Ada Lane, and is slated to open in November.
In big news for New Farm’s brunch-loving community, famed institution cafe Pablo will be returning to the suburb in October. Yes, you read that correctly – Amy and Michael Bates will be bringing the sorely missed concept back to the area, this time taking up residency in the old Escobar space on the corner of James Street and Merthyr Road. Along with new business partner Angela White, the crew will soon get started on overhauling the venue (which has housed plant-based eatery Ginger & Rose since June 2018), enhancing the building’s Queenslander aesthetic and making the most out of the extra space by adding plenty of greenery and work from local artists. Mike will be in the kitchen once more, whipping up a new menu that champions local ingredients (some old favourites might also make an appearance) alongside a range of home-baked goodies and Genovese coffee. Extra details will be revealed closer to launch, but we’ve been told to expect the same cheeky (but professional) service, fun vibes and humble approach to top-notch nosh.
Ballistic Beer Co. Springfield Central
Attention all Ipswich-based fans of Salisbury craft-beer brewers Ballistic Beer Co. – the popular froth flingers are heading your way! Yesterday the brand officially announced the forthcoming opening of its third hospitality operation (after its initial brewery and West End’s Ballistic Alehouse and Kitchen) – a new brewery, bar and kitchen in Springfield Central. The new venue is currently taking shape, with the brew crew in the midst of refitting the old Springfield Central Tavern, just a short stroll from USQ’s campus. Ballistic’s beverage barons are going all in for the venture, establishing an 800-litre brewery inside the premises alongside a 350-seat venue that will include function spaces, a beer garden and a full bar pouring a mix of 18 beers, ranging from Ballistic’s own brews to other popular craft beers. The brewery will utilise various brew methods and unique ingredients to concoct a few different styles of beer, including a beer brewed especially for local residents – the Springfield Pilsner. Described as a crisp and and clean European pilsner, this beverage is being brewed with mostly Australian ingredients and will be available on tap and in cans for take-home consumption. Ballistic Beer Co.’s Springfield Central location is on track to open this October.
StrEAT Easy Diner & Bar
In case you missed the big announcement last week, Brisbane’s top-flight mobile chicken-wing dispensary King of the Wings has announced a brand-new culinary hub for Deception Bay. StrEAT Easy Diner & Bar is a forthcoming 120-seat eatery featuring a bar and four built-in shipping-container kitchens capable of housing various culinary outlets. According to the King of the Wings crew, the idea for an all-in-one venue has been in the works for more than two years, and was born out of a desire to bring various street cuisines under one roof and also provide an all-weather option for vendors that typically rely on clear skies to operate. King of the Wings will be setting up shop at StrEAT Easy Diner & Bar as one of the featured vendors, and will be joined at launch by the likes of Flavours Of Eataly, That Greek Truck and frozen-yoghurt dispensary Yo-Get-It. As for the drinks, StrEAT Easy’s bar will be pouring craft brews from the likes of Green Beacon Brewing, Brendale Brewing Co. and more. StrEAT Easy will be open for lunch and dinner from Wednesday to Sunday – we’ll have a closer look for you once it opens in mid-to-late October.
WingHAÜS by Bavarian
From one wing joint to another, Rockpool Dining Group has revealed plans for a new cluckin’-good addition to its burgeoning hospitality portfolio, which includes The Bavarian, Munich Brauhaus, Fratelli Famous and El Camino Cantina. WingHAÜS by Bavarian is the name of the 240-seat bar and eatery, which will be slipping into the Edward Street space recently vacated by Burger Project. Inspired by American diners and sports bars, WingHAÜS will boast plenty of seating inside and out, a long bar with a custom-built, 40-beer tap wall, a sizeable stein chandelier, retro pinball machines and arcade games, and technology capable of screening 30 live sport events simultaneously (diners will be able to use their mobile phones to listen to a specific game). If that sounds like an impressive array of features, wait until you see the menu. WingHAÜS will be dishing huge servings of buffalo wings, fried wings and boneless chicken tenders, with each choice accompanied by one of eight kinds of hot sauce (traditional, chipotle, habanero, afterburner, face melting, Texas BBQ, teriyaki and Korean) and five dips (blue cheese, ranch dressing, honey and mustard, garlic, and haüs sauce). Beyond the wings, the WingHAÜS menu will also feature burgers, hot chips, buffalo ranch chips, Texas ranch chips, onion rings, potato gems, deep-fried pickles, New York-style cheesecake and deep-fried chocolate bars. The bar taps will pour a mixture of beers, from Bavarian favourites Löwenbräu, Paulaner and Franziskaner to classic American brews like Budweiser and Australian craft favourites such as 4 Pines and Pirate Life. Cocktails will also be available – we’re talking margaritas (regular and frozen), Aperol spritzes, negronis and espresso martinis available off tap. This gargantuan arrival is slated to open to the public in late September or early October. Rest assured we’ll give you a closer look when it arrives.
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