The round-up: Brisbane’s best bar snacks with bite
Okay, that’s it – this is the last time I want to hear any of you say, “these pretzels are makin’ me thirsty”. We get it, Seinfeld is hilarious but pretzels as bar snacks are so clichéd. We’d rather tie our own stomachs in a pretzel-like knot than punish our tastebuds with any more basic salted snacks. We don’t just want bar food with pizazz, we demand it. Forgo the fries and aioli for some nibbles with serious bite – we’ve got the 411 on where to go for some snacks with attitude.
Netherworld’s Demon Drummies: In between rounds of Marvel Vs Capcom 2 and laps on Daytona, hit up Netherworld’s Hellmouth Diner for some salivation-inducing serves of vegan snacks. The demon drummies (crumbed cauliflower drumettes with jalapeno cashew cream) and the lightly battered tempura mushrooms will give you plenty of energy to game all night long.
Puffed tendons at The Apo: Brisbane chef extraordinaire Ben Williamson tinkered with The Apo’s menu last year, sprucing up the snack offering with the likes of puffed tendons served with Aleppo and sumac spice. If you are keen to see what else is new, we suggest trying the Lebanese tacos or Jerusalem artichoke.
Brisbane Brewing Co’s corn dogs: Most of us have fond memories of inhaling Dagwood Dogs at the EKKA when we were little, but can you remember the last time you sampled a battered snag? Brisbane Brewing Co’s tasty corn dogs are a gourmet version of the carnival classic, boasting mini smoked bratwurst coasted in crispy polenta batter and served with smoky barbecue relish.
Maker’s sobrassada with honeycomb: South Brisbane’s EAT/drink Award-winning cocktail bar is expanding its offering beyond perfectly crafted drinks by adding a menu of tasty bar snacks. In addition to toasties and preserves, patrons can order the likes of sobrassada with honeycomb to go with their cocktail.
Sasquatch Bar’s homemade salt and vinegar crisps: Chermside’s own home of craft beer and comfort food is also a great place to graze on a range of bar snacks. We’ve got the hots for the likes of Sasquatch Bar’s chilli tossed edamame, hot buttered nuts and bags of homemade salt and vinegar crisps – washed down with a cold craft beer, of course.
Bone marrow croquettes at The Catchment Brewing Co: Croquettes are a staple of any self-respecting bar and eatery, but The Catchment Brewing Co in West End isn’t content with the regular fillings. The bone marrow croquettes are a brilliant spin on the classic snack, served with parsnip chips and pea puree. The Catchment kitchen is also pumping out the likes of deep-fried pork skin, truffle and parmesan popcorn and beer bread, so don’t try to tell us there isn’t anything you like the sound of.
Spiced lamb scotch eggs at Hope and Anchor: Paddington’s home of British cuisine serves up a host of bites that are perfect for nibbling with a few libations. Choose from the likes of spiced lamb scotch egg, merguez meatballs or nduja and goat’s curd croquettes and fill up any gaps with spicy smoked nuts and Walker’s crisps.
Heya Bar’s cheeseburger spring rolls: Do you like cheeseburgers? Do you like spring rolls? If your answer is ‘yes’ to both, then Heya Bar has something you need to try. Next time you are in Fortitude Valley, head to Heya and order a serve of cheeseburger spring rolls to snack on while you sip. This is the kind of fusion cuisine we can get behind.
Prawn betel leaf wraps at The Milk Factory Kitchen & Bar: It’s important to get your greens, even when you are out having a few cold ones. The Milk Factory has a range of interesting mouthfuls to try, but none more so than the caramelised prawn betel leaf wraps with chilli jam. It doesn’t get much more unique than these moreish chews, but if it’s too far out of your comfort zone we also suggest the cauliflower popcorn. The Milk Factory is now open seven days a week, so you can get your fix almost any time.
Gerard’s Bar’s lamb tartare: Just off James Street is one of the best spots to chomp on cheese and charcuterie, but before you start ogling the meat and dairy selection, spare a thought for Gerard’s other snacks. The lamb tartare served with pickled kohlrabi apricot, hazelnut cream, saltbush and fried bread is an impressive snack that squares up equally with any cured meat combo you’d care to pick.
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