Pavement Whispers: Volume 218 April 16
From whispers of Gerard’s Bistro’s new executive chef to a wine bar for Racecourse Road, The Weekend Edition is always on the search for the latest news in Brisbane, dedicated to ensuring its readers are in the know. When we put our ears to the pavement this week, this is what we found out …
Gerard’s Bistro selects its new executive chef
A new chapter is set to begin for storied Brisbane restaurant Gerard’s Bistro. The acclaimed Fortitude Valley destination has announced that Sydney culinary whiz Adam Wolfers has accepted the role of executive chef, taking on the position vacated by Ben Williamson. Adam has an extensive fine-dining background, working across notable venues such as Est., Marque, Monopole and Yellow, not to mention his own progressive culinary pop-up series Ételek. The hire will spur some slight changes for the Gerard’s Bistro menu, with Adam expected to unearth the tastes of lesser-known regions of the Middle East, while also imbuing the fare with flavours inspired by his own Jewish heritage. Shared dining will remain the restaurant’s core ethos, with native Australian ingredients utilised across dishes such as bone marrow with potato lahoh, Fraser Island spanner crab with housemade maftool, smoked celeriac with flatbread miso and beef-tendon crisps, and fried pita served with Adam’s own version of matbucha and dukkah.
Hamilton’s dining scene will receive a new hotspot come May as Unwined gets underway on Racecourse Road. Looking to inject a bit of spice into Brisbane’s north, Unwined will be an intimate eatery serving a broad spectrum of Asian-inspired dishes, ranging from lentil dahl and goat curry to bao buns, Nepalese dumplings and more. As the name suggests, Unwined will offer a sizeable range of vino varietals, focusing on emerging Australian wineries with a sustainable and biodynamic lean. Eight taps will be given over to pouring beer from independently owned breweries, while a clutch of Australian spirits will fill out the back bar. Unwined will reportedly be open from Wednesday through to Sunday – we’ll have more details for you closer to opening!
When two accomplished chefs get together to collaborate on a one-off menu, we automatically sit up and take notice. COLLAB is a new guest chef series, taking place at Little Valley on Thursday May 16. The night will see Rick Shores chef James Brady link up with Little Valley’s kitchen maestro Jake Pregnell to create a unique set menu, consisting of a canape on arrival and three courses of excellent fare. This one-time-only feast will include the likes of barbecued abalone, Xinjiang-style lamb tartare, spice-fired mackerel, suckling-pig porchetta and more. Two sittings will be available on the night, with wine pairings from LATTA Vino available if you want the complete experience. Book now by emailing [email protected].
Black Coffee Friday at Bessa
The Bunker crew will be celebrating the long weekend by hosting its annual Black Coffee Friday event at Bessa Coffee on Good Friday. From 7:00 am to 2:00 pm, coffee lovers will be able to sample some world-class brew from Wood & Co, Five Senses, Sample and Small Batch, a special no-hop, low-alcohol coffee beer made in collaboration with Aether Brewing, and food by Alphabet Cafe and Roesti Revolution. That’s not all – the event will also feature a knockout Ping-Pong competition with prizes up for grabs, including a Nord Moccamaster for the winner and Delter Coffee packs for runner-up entrants.
If you’ve heard something that’s worth mentioning in The Weekend Edition’s Pavement Whispers, email [email protected].
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