Brioche, brunch and beyond – Montrachet’s King Street Bakery opens its doors
Not merely content with establishing Montrachet’s Bowen Hills location as one of the go-to restaurants on the King Street strip, Shannon and Clare Kellam are also solidifying Montrachet’s reputation for top-tier baked goods. The duo recently closed the restaurant’s popular boulangerie with an eye towards opening a comprehensive bakery operation down the road and this week the restaurant’s new Parisian-inspired offspring has opened. Don’t expect to find your average pastries here – King Street Bakery’s skilled team is looking to set a new standard that’s second to none.
The announcement of Montrachet Boulangerie’s closure threatened to send us all into a depressive carb-deprived spiral, but thankfully Shannon and Clare Kellam had no desire to rob Brisbane of their top-tier treats and loaves. While the boulangerie space was being repurposed into a brand-new private dining area for Montrachet, work was simultaneously being put towards King Street Bakery – a comprehensive bakery and eatery that pays homage to the Parisian pastry and providore scene. King Street Bakery’s team boasts some serious collective credentials, employing skilled artisans with experience competing in famed gastronomic competition Bocuse d’Or and time spent at notable culinary institutions Nobu, The Savoy, Quay, and Parisian bakery Lenôtre. Now, the newly opened hotspot is set to be sui generis – a hybrid of brilliant baked goods and sublime a la carte fare housed within a charmingly rustic setting.
King Street Bakery’s key figures – chefs Tara Bain and Jamie Pearce – have brought across established favourites such as artisan brioche, baguettes and loaves, but have supplemented the range of baked goods with a selection of covetable viennoiseries, sweet and savoury tarts, and more. King Street Bakery’s a la carte menu utilises the baked goods across a phenomenal spread for breakfast, exemplified by the sauteed mushrooms with aged sheep’s milk cheese and tarragon on toasted brioche, and the citrus-baked rainbow trout fillet with dukkah, poached egg, marinated fetta and toasted wholemeal bread. At lunch, the kitchen turns to offer French-inspired fare such as Dutch cream potatoes with creme fraiche, gremolata, salmon roe and chives, muffuletta sandwich with saucisson, tomato, olives, lettuce, mayo and Emmental cheese, and seared black Angus onglet with French fries, French salad and bearnaise sauce. King Street Bakery is also fully licensed, meaning diners can choose to enjoy European and Australian wine and beer with their dish of choice.
You can follow your nose to King Street Bakery right now, or get all the details you need in the Stumble Guide.
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