Nestled between The City and Fortitude Valley is a quiet pocket largely devoid of hospitality venues. In most cities, this prime patch of real estate would be flush with tucked-away taverns and cosy cocktail joints. But, aside from a few coffee spots (and one nationally praised woodfired restaurant) this district – framed by St. Paul’s Terrace, Boundary Street and Wickham Street – serves mostly as connective tissue between Brisbane’s busiest precincts. Soon, however, an enterprising trio will be giving folks an extra reason to take a detour.

In late September, Barry Parade Public House will open to the public in a character-filled space located on, well, Barry Parade. At its core, the venue is a neighbourhood bar – an approachable spot geared towards feeding and watering locals. But, if the quality of talent behind the wheel is any indication, BPPH is shaping up to be much more.

The venue is the brainchild of Daniel Gregory, Brennen Eaton and Lachlan Henry. Dan and Brennen might be familiar to Brisbane bar flies – they’ve shaken, stirred and sluiced drinks at some of Brisbane’s best bars, including The Gresham, The Bowery, Canvas Club and Alba Bar & Deli, to name a few. Dan describes Lachlan, a barrister by trade, as a drinks enthusiast and a kindred spirit in terms of taste.

“He loves cask-strength whiskey and the most obscure classics, which is what we are into, so we get on pretty well,” says Dan. “He’s always bugged me to do my own venue, so when me and Brennen were looking at doing something, he was the third party that we hit up.”

The crew scoped out a few potential locations before coming across the Barry Parade gem – the former home of Sedo Cafe, which the team is currently in the process of refurbishing. It was the venue’s unique character elements, such as the pre-70s terrazzo flooring, that helped the team pin down BPPH’s overarching concept and its aesthetic, which the team describe as clean and welcoming.

“Finding the right space was really what would dictate what our bar was going to be,” says Brennen. “Coming here, seeing a very old, Queensland milk bar kind of thing, that’s what we liked. The best way I can describe it is like your rich auntie’s house – that kind of place where everything’s nice and seated properly, and you feel welcome no matter what.”

BPPH will seat approximately 60 guests across a number of spaces. Through the main entry will sit a newly constructed bar with stool seating, offset by a strip of banquettes along the opposite wall. Beyond the bar out back will be a roofed deck area with more bench-style seating, while the crew is looking to have a number of seats outside for footpath dining.

As for the offering, the team is curating a beverage program that builds upon a foundation of their own tastes, with a sizeable collection of vintage spirits anchoring the back bar. Once BPPH finds its footing, the bar’s range of libations will be shaped by (and tailored to) the desires of the community, making it a neighbourhood bar in the truest sense.

“The offering will be quite open, so that way the clientele can guide us to where they want to be with the drinks and grow organically from there,” explains Dan. “Spirits wise, it’s definitely going to come down to personal interest and taste, mainly. We’ll cover all categories, but vintage spirits are something I’ve been collecting over the last ten years, so we’ll have a big collection of options – like whiskey and rum.” 

“I like left-field stuff – something a little bit different,” adds Brennen. “We will still have the standard gear, but I wanted something unique and different to offer, and get people to try something a little bit outside of their comfort zone.”

On the cocktail front, Dan and Brennen will curate a list of eight original concoctions made using seasonal ingredients, backed by a selection of well-executed classics. The team will be building all ice themselves, with shaking and stirring done using big rocks cracked as needed. When it comes to wines, Dan tells us to expect a bit of everything to start – think a mixed bag of old-world-style grape varieties alongside some natural drops with a bit of funk. The bar will be equipped with a Vintech housing all of BPPH’s red wines, as well as three beer taps pouring a lager and a pale ale alongside a collection of packaged beers.

Guests will also be able to fill up at BPPH, which will be serving a prep-heavy menu of nibbles and larger plates until midnight.

“The food menu will have like some typical bar snacks, cured meats sliced to order and all that jazz,” says Dan. “And then we’ll have small menu of dishes, catering to vegans and vegetarians, as well. The best way to word it would be European style with a Creole influence. The flavours are great because it mixes Caribbean, European and African cuisines – it’s good comfort food.

“We still want to be known as a bar, first and foremost. The food is not secondary by any means, especially in regards to style and taste. So you come here and get a full meal, but it’s a bar at the end of the day – it’s more fun and vibrant.”

Judging by our conversation with the team, Barry Parade Public House will be a venue that prides itself on how well it takes care of its guests, be they regulars or newcomers. While the drinks will be creative and made with serious skill, it’s clear that Dan, Brennan and Lachlan want their venue to be known primarily for hospitality in its purest form.

“I think service is definitely a big focus for us,” says Dan.”What’s going to keep the lights on at the end of the day is us looking out for locals in the area, so that they don’t have to go into the craziness of The Valley or trek into The City.”

“We really want people to come in – if it’s by themselves or with friends – and have a good time,” adds Brennen, “You know, like a Cheers-style bar where no matter what time you come in, there’s always going to be people to chat with and a friendly environment.”

Barry Parade Public House is targeting a late-September opening date. Keep your eyes peeled for more info in the coming weeks.