Thanks to Darwin’s proximity to countries like Indonesia, Thailand and Malaysia, the city boasts an abundance of multicultural food markets and a flourishing Asian-cuisine movement in the local hospitality scene. When pals Jay Bhatt and Pawan Isher relocated to Brisbane from Darwin, they sought to reflect Darwin’s vibrant culinary interplay via a concept of their own – a warm and casual bar and eatery that delivered a curated combination of south and southeast-Asian cuisines under one roof. Taking in Brisbane’s hospitality geography, Jay and Pawan determined that the best location would be one that offered a versatility to diners, nothing that was too formal, but still a welcoming respite from the outside world. Fortitude Valley proved to be the ideal area to set up shop, and soon the two had snagged a prime corner location in Fortitude Valley’s Central Brunswick precinct for what would become Stone & Copper. Jay and Pawan have implemented a modern-industrial aesthetic on the space, utilising Stone & Copper’s namesake elements across the bar and dining area while softening the mix with splashes of colour and hanging greenery. Depending on what sort of experience they’re after, guests can post up at the bar for snacks and cocktails or elect to settle in for a feast along the cushy yellow banquettes that line the far wall.
At its core, Stone & Copper looks to showcase the best elements of three feature cuisines – Thai, Malaysian and Indian. Two chefs have been recruited to oversee the menu (specialising in Malaysian/Indian and Thai respectively), serving an even ratio of each cuisine without resorting to fusion. While the overall feast is designed to be shared, the menu itself is divided into easy-to-follow categories – small plates, healthy dishes, tandoori grill, naan and roti, seafood, meat, vegetables, and finally rice, noodles and laksa. If you so choose, you can start with Thai fish cakes and onion bhaji, before devouring sambal udang, beef massaman, pad Thai and more. The menu will update seasonally (with some alterations already in the works for this week), and a selection of bar snacks (think dim sum, chicken satay and Thai-style money bags) will soon be added to the mix, too. Jay and Pawan have assembled a drinks list that serves to deftly enhance the sweet and spicy flavours found in the food. The 35-bottle wine list isn’t flush with bold Barossa shiraz or cabernet sauvignons, rather you’ll find subtler varieties such as rieslings, pinot noirs and pinot gris. A collection of signature cocktails has been assembled along the same conceptual lines as the fare, with concoctions imbued with typically Asian ingredients to provide a tantalising spin on the familiar. Sips such as the Far East Negroni (Jinzu gin, Campari, cinzano rosso), Ginger Star (Bulleit bourbon, yuzu, star anise, ginger) and the Coconut Chilli Mojito (Havana Club, Malibu, Thai chilli, coconut) are some must-try options.
Stone & Copper is now open! You can find opening hours and contact details over in the Stumble Guide.
