Bar Miette, Brisbane City: When 2024 began, one of the venues at the top of our most-anticipated list was the Brisbane outpost for Supernormal – Andrew McConnell and Jo McGann’s lauded Asian-inspired restaurant. For most foodies, scoring Trader House’s first non-Melbourne concept was a coup. Imagine, then, everyone’s unbridled joy when it was revealed that Andrew and Jo had a second venue planned to open alongside Supernormal at the base of 443 Queen Street. Bar Miette, a European-inspired terrace bar, quietly opened above its sibling venue on the street level off Queen Street. The venue boasts a cosy 16-seat interior (with chic Parisian-inspired design scheme by ACME featuring earthy tones, materials and textures) and a verdant outdoor terrace, where subtropical greens and sun-kissed umbrellas perfectly frame a sensational view of the river and Story Bridge. Bar Miette is already popular amongst the inner-city set for breakfast and coffee, sun-dappled lunches and cocktails and snacks in the evening. Andrew and executive chef Jason Barratt (ex-Paper Daisy) have crafted the menu, which starts with house-made spelt crumpets with whipped maple butter in the mornings, and anchovy gildas, poached local king prawns with sauce rouille and milk-bun mortadella stack with salted butter and smoked maple syrup available from arvo to evening. While anticipation is still high for Supernormal’s opening later this month, Bar Miette stands alone as a noteworthy addition to Brisbane’s ever-growing hospitality offering.

Petite, Fortitude Valley: Since bringing Happy Boy to East Street in 2017, owners Cameron and Jordan Votan have made it their mission to transform their slice of Fortitude Valley into a singular dining precinct the city could be proud of. In June, they completed their mission. Petite, the brothers’ French-inspired wine bar and bistro hybrid, saw the Votan’s snag the final vacant tenancy on their East Street axis – a primo corner spot at the junction of East, Ann and James Streets. A striking fit-out draws parallels to the pared-back and utilitarian aesthetic of Cameron and Jordan’s other venues Happy Boy and Snack Man, but softened with bentwood chairs, leather banquettes, blue rugs, curved cornices and a pair of vintage 1960s Murano glass chandeliers. Here, head chef Aubrey Courtel (previously of Greenglass) oversees a free-wheeling menu of 20 dishes designed to be ordered in waves, with the likes of steak tartare with gherkins, confit yolk and pomme gaufrette, and potato pave enjoyed alongside pan-fried gnocchi with comte cream, confit duck with potato mash, and grilled wagyu bavette with cafe de Paris butter. Vino earns top billing alongside Petite’s fare, with an entire half of the one-page menu dedicated to a list of 20 wines available by the glass – each drop selected as the ideal pairing for the dish it sits directly opposite, but the options immediately above and below are also favourable matches.

Two Yolks, South Brisbane: Jem Jacinto has had his eyes on Brisbane for a while. Long enough, in fact, that when an opportunity to bring his beloved burger concept Two Yolks to South Brisbane finally emerged, he decided to go above and beyond – opening a venue that’s much more than just a burger joint. Two Yolks is an orange-hued hangout boasting a chic retro diner aesthetic designed by StudioMKZ featuring walnut tones, fluted glass panels, Japanese-stone mosaic tile floors and Italian-marble countertops. Described as high-quality comfort food, the Two Yolks menu has been scoring top marks from diners thanks to its unwavering adherence to sustainable practices and use of high-end ingredients. Breakfast burgs with Bangalow Sweet Pork bacon and organic free-range eggs, old-school smash burgers made using Cape Grim beef and spicy sloppy Joe burgers filled with house-made mushroom chilli and vegan cheddar cheese are just some of the many highlights here. Two Yolks pops in contrast to its surroundings – you can’t help but notice it. And once you have a taste of its range, there’s a chance you wont be able to resist popping in for a bite every time you cruise down Grey Street in the future.

Bar Hugo, West End: For Nick Sebar and Shaun Kelly, Bar Hugo is a place where they can indulge their own tastes. The Hardgrave Road joint flies the flag for vermouth, low-ABV drinks and killer vino, giving West End locals something a little bit different than the area’s other watering holes. This timber-clad haunt is homey and familiar, with a deck and garden space at the rear adding to its easygoing approachability. At the bar, vermouth is king, with a broad selection of drops sourced from all over the globe encompassing sweet, almost dessert-style vermouths, all the way to the super-bitter aperitifs. On the wine front, Shaun has assembled a tidy list that ticks most boxes, with around 19 options available by the glass backed by a full list tallying more than 40. Food is a snack-heavy affair, with easy-to-prep snacks giving diners the option to snack or feast, depending on their hunger levels. Bar Hugo is another stellar example of local young guns teaming up to open a joint that’s outside of the norm – a trend we back, wholeheartedly.

Clover, Holland Park: Gillian Letham and Gerard Hartnett are some of the most seasoned bar owners you’re likely to find in Brisbane. The brains behind a string of beloved beery venues such as The Mill on Constance, The Oxford Tap House and The Woods have done it again at Clover, a colourful neighbourhood bar in Holland Park that’s perfectly suited for hangs with mates, family feeds or an intimate date-night dinner. Taking over the site previously home to Suburban Social, Clover has reinvigorated the space with a makeover comprising warm tones and textures, emphasising the venue’s ample natural light to create a pub that’s welcoming to locals and blow-ins from across town. Clover’s taps dispense a range of ales to suit most tastes, while a clutch of wines and cocktails means that there’s a libation to suit just about everyone. The menu is divided between classic mod-Aus bar staples (think chicken schnitzels, rib fillets and beefy burgers) and out-of-the-box snacks (teriyaki-glazed split tiger prawns, fried zucchini flowers with vegan dill mayo and Szechuan calamari with nam jim dipping sauce). All told, it’s another excellent addition to Gill and Ger’s portfolio of pubs for the people.

Many more restaurants, cafes and bars opened this month. You can have a browse through the latest foodie happenings by clicking here.