New modern Chinese on Warner Street
Here’s some big news for fanatics of the fare at Rick Shores in Burleigh Heads. The team behind the esteemed venue is putting work in on a new multi-faceted eatery on Warner Street in Fortitude Valley – this time taking on modern Chinese cuisine. This as-yet-unnamed restaurant will reportedly serve up scrumptious servings of dim sum and yum cha, with a menu overseen by Rick Shores head chef Jake Pregnell. The restaurant will be situated in a new laneway precinct occupying the old Troubadour laneway, and will boast an 80-patron capacity restaurant as well as a private dining space upstairs that can seat 40. A minimalist and sophisticated aesthetic will encompass the interior, while the bar spills on to the laneway itself and an outdoor area will take shape at the back of the venue. The bar will also serve up a concise array of dim sum and bar snacks to enjoy with your drink of choice. Good things come to those who wait, and we’ll need to be patient until at least March. Keep your eyes on The Weekend Edition for more details.

DoughLord
Sharpen those sweet teeth, people – there’s a new dessert destination arriving in town. Edible cookie-dough dispensary DoughLord is aiming to open to the public this weekend on Saturday December 16, taking over the tenancy once occupied by Shlix on Brunswick Street. We’ve all heard the warnings about eating raw cookie dough, but there’s no risk of an upset tummy here – DoughLord’s product doesn’t contain eggs so that means no salmonella. The dough on offer here will be moreish and rich in flavour without relying on stacks of sugar. DoughLord will be looking to debut with approximately eight flavour combinations including the likes of almond and white chocolate, peanut butter brownie, quad choc and a salty but sweet variety.

Dinners at Grown
Herbivores take note – West End’s very own plant-based eatery Grown is about to commence dinner service. Grown’s owner Sacha Muchall is keeping the dinner services intimate with a maximum of 16 seats per service, with two services per night. Expect the likes of pan-fried zucchini with roast cashew puree, tomato gazpacho with pan tumaca and capsicum, smoky mash with tempeh, and hakuri turnips with pea puree, crispy rice and mint.

If you’ve heard something that’s worth mentioning in The Weekend Edition’s Pavement Whispers, email [email protected].