With so many different uses in the kitchen and behind the bar, the salty Mediterranean fruit was the inspiration for chef Gordon Yu’s new bar and restaurant, Flaming Olive Restaurant + Bar, which has opened alongside Fortitude Valley’s M&A Lane. Following stints working in the kitchens of Ortiga and Stokehouse Q, Gordon fulfilled his childhood dream of opening his very own restaurant when the doors to the Flaming Olive opened last week.

Initially he wanted to created a restaurant where his friends and family would feel comfortable coming to grab a tasty bite to eat, but when he found the Fortitude Valley space, his concept evolved into a more refined restaurant and bar venue. Prior to moving to Australia five years ago, Gordon ran his own graphic design business in Shanghai, but he decided to trade Photoshop for pots and pans in the hope of learning about contemporary Western cooking. His design skills haven’t gone to waste, however, as he designed most of the fit-out for the space, and also painted the artworks on the walls. In the kitchen, he channels his creative streak into his cooking, baring his artistic soul on each perfectly plated meal that graces the pass.

The front of the Flaming Olive is the resident watering hole, where guests swill cocktails and share plates of sea barramundi ceviche and, of course, olives prepared three ways. Those wanting to tuck in to the modern Australian fare for dinner can meander towards the restaurant at the rear of the locale, where flavours and ingredients from across the globe mingle on the menu. The menu changes every two months, depending upon what produce can be sourced at the time, and there’s also a range of specials on offer each day, to ensure diners can treat their tastebuds to a new set of flavours each time they return. When a late-night sweet craving hits, you can order a dessert from the menu of bar desserts and savour it with a coffee or espresso martini.

For contact information and trading hours, check out our Stumble Guide.