Brisbane City's leafy new micro-pub Isles Lane turns on the taps
Brisbane City's leafy new micro-pub Isles Lane turns on the taps
Brisbane City's leafy new micro-pub Isles Lane turns on the taps
Brisbane City's leafy new micro-pub Isles Lane turns on the taps
Brisbane City's leafy new micro-pub Isles Lane turns on the taps
Brisbane City's leafy new micro-pub Isles Lane turns on the taps
Brisbane City's leafy new micro-pub Isles Lane turns on the taps
Brisbane City's leafy new micro-pub Isles Lane turns on the taps
Brisbane City's leafy new micro-pub Isles Lane turns on the taps
Brisbane City's leafy new micro-pub Isles Lane turns on the taps

Brisbane City’s leafy new micro-pub Isles Lane turns on the taps

In a huge boost for the inner-city dining scene, a new stylish micro-pub is opening to the public today – Thursday April 19 – in Post Office Square. Isles Lane is a charming bar and bistro that is combining Parisian-inspired design touches, a menu of farm-to-table delights and an all-encompassing bar selection to create a versatile drinking and dining destination.

The story
The names Trent Meade and Matthew Blythe might be familiar to you if you’re knowledgeable on Brisbane’s nightlife scene. Both boys have spent the formative years of their hospitality careers as head honchos of the Celissa group (responsible for Fortitude Valley icons The Met and GPO), but recently they decided to bridge into the world of daytime trade, starting with their new venue Isles Lane. Post Office Square yielded the perfect spot for the duo to make their vision a reality, taking over the space formerly occupied by Rush CBD and turning it into Isles Lane – a casual-yet-stylish bar and eatery that embodied Trent and Matthew’s dream pub.

The space
Once securing the tenancy in Post Office Square, Trent and Matthew linked up with AZB Creative to install their aesthetic vision for the space. The brief revolved around flow and versatility, incorporating the green space of Post Office Square into the fit-out. The team has placed park-facing tables outside reminiscent of bustling Parisian promenades – perfect for idly watching the world pass you by. Through the front doors the venue opens up to reveal a stylish, multi-faceted interior that uses a palette of lush greenery and raw materials for an understated but composed aesthetic. An impressive bar claims one side of the venue, while booth and formal seating sits opposite in the bistro area. Casual seating is available at the front of the venue, while a 14-seat chef’s table at the venue’s rear will be used for special dining experiences and events.

The food and drink
Isles Lane’s versatility also extends to the fare on offer. The kitchen caters to diners from morning until night, with a menu crafted by head chef Lucie Woods that emphasises farm-to-table freshness and nose-to-tail comprehensiveness. Starting in the morning, diners can sample Mooloolaba crab omelettes, black sesame waffles with karaage chicken, pumpkin pancakes, and coffee supplied by socially conscious Sunshine Coast roasters Kai Coffee. Bar snacks come into play not long after breakfast, offering bites including haloumi chips, Isles Lane jerky, octopus and chorizo crostini, and edamame felafels. The dining options at lunch and dinner revolve around communal-style share plates across poultry, pasture, sea and salads. We’re talking organic Balter XPA spicy beer-can chicken, roasted Rossbrook lamb shoulder and Moreton Bay bugs with truffle butter. Time-poor diners can opt for single plates, with build-your-own meals with assorted vegetables and proteins being the way to go. The bar offers a selection of cocktails, twelve taps for beer (in addition to a sizeable can and bottle selection) and choice wine list with a weighted local and Australian offering in addition to drops from further abroad.

Isle Lane is now open. For contact details and opening ours, check out Isles Lane’s entry in the Stumble Guide.

The Stumble Guide is our comprehensive Brisbane dining guide with more than 1800 places to eat, drink, shop and play.

Subscribe:

Sign up for our weekly enews & receive more articles like this: