Pavement Whispers: Volume 389 December 20
Pavement Whispers: Volume 389 December 20
The Nixon Room

Pavement Whispers: Volume 389 December 20

From news of a transformed bowls club in the Scenic Rim to a microbrewery specialising in traditional Euro-style beers, The Weekend Edition is always on the search for the latest food 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 …

Hodfellows Brewing Co
Something delicious is brewing out in Geebung. Beer enthusiasts Jabin Kirk and Keith Nothling are looking to showcase European beer styles with Hodfellows Brewing Co, a brand-new microbrewery taking shape on Robinson Road. Inspired by travels to storied breweries in Europe (including visits to the Trappist breweries of Westvleteren in Belgium) and spying a gap in the local commercial market for classic Euro ales, Jabin and Keith are looking to create a place where hop heads can quaff this subset of sips, all of which will be made on a traditional German-style four-vessel set up with a brewing capacity of 500 litres. We’re talking a core range Czech and Bavarian-style pilsners, dunkels (German dark lagers), weissbier (cloudy Bavarian wheat ales) and Belgian-style pale ales. In addition to this, rooms inside Hodfellows HQ (nestled inside a wartime-era timber warehouse) will be dedicated to bottle conditioning – a traditional method of beer ageing, where the booze undergoes a secondary fermentation process and naturally carbonates inside the bottle –  which will see special batch-release triples, quadruples and strong ales brewed inside champagne-style bottles. Hodfellows Brewing Co will launch next year, kicking off with producing , wholesaling and bottling, with plans to add a taproom and retail sales hopefully by mid year. Stay tuned for more on Hodfellows Brewing Co in 2023!

The Bowl
Nestled in the heart of the Scenic Rim, it makes sense that Boonah has become a food-lover’s destination. Aside from the abundant produce, this is greatly thanks to chef Jack Stuart, and the opening of his acclaimed 20-seat fine diner Blume in late 2021. A year on, Jack is broadening his Boonah horizons, announcing he has taken over the old Fassifern Sports Club/Boonah Bowls Club, which sadly closed its doors during COVID. Jack has partnered with Kalbar local and events, markets and agritourism advocate Emily Lochran to open The Bowl, which promises to be a new family-friendly dining experience for the region. While The Bowl will be a place to enjoy a drink, barefoot bowls and croquet, the key drawcard will be the food. Jack and his team will be sourcing produce from the Scenic Rim farmers that surround the venue (some paddocks you can literally see from the bowling green), including much-loved producers Towri Sheep Cheese, Tommerup’s Dairy, Summerland Camels and more. Dining will span across indoor and outdoor spaces, with the indoor menu featuring the likes of Harrisville mushroom risotto with truffle pecorino, Tommerup’s veal cotoletta with anchovy butter and Coochin Fullblood wagyu T-bone with Boonah butter. Outside there will be a more casual offering – think Scenic Rim olives and cheeses, Beaudesert crayfish and potato brioche rolls and house special The Bowl Cheeseburger. The space is currently undergoing a makeover, with Jack and Emily aiming for a summer 2023 opening. Keep an eye on The Weekend Edition for a closer look soon.

The Nixon Room
It’s been a big 18 months for Fortitude Valley restaurant ESSA. From rave reviews to being named Gourmet Traveller’s 2023 Queensland Restaurant of the Year, it’s safe to say the contemporary eatery has solidified itself in the Brisbane dining scene. Now, as we edge towards 2023, owner Angela Sclavos and owner-chef Phil Marchant have a new project in the works – a concealed laneway bar tucked behind ESSA, to be called The Nixon Room. Much like its older sibling, the exterior of The Nixon Room will give almost nothing away about the sleek space that lies within. Hidden down a vine-covered walkway off Robertson Street, the bar will be accessed from the street by an unassuming brass door. There are no windows to look into the space, merely a wide glass vitrine, which will be filled with an ever-changing display of curiosities to entice you to take a step inside. The bar itself will have a mid-century modern aesthetic and will be connected to ESSA through an internal door – allowing patrons to seamlessly move from a drink to dinner, or from dinner to nightcaps and dessert. As to be expected, The Nixon Room’s menu will adopt Phil’s forward-thinking approach using exceptional produce – think elevated snacks and contemporary takes on classics, such as a signature club sandwich. Martinis will rule The Nixon Room’s cocktail menu (there will be a roaming martini trolley) alongside a curated wine list. The Nixon Room is targeting a mid-January opening – head to our article for more details!

Siffredi’s Chef Series
Since opening its doors in Teneriffe, pasta bar Siffredi’s has become renowned for two things – out-of-the-box pasta creations and kick-ass collabs. The eatery has previously joined forces with the likes of Alba Bar & DeliZero FoxBaja and Rice Boi, and has just dropped news that the pairings will continue with a chef series in 2023. Every month, head chef Ollie Hansford will be teaming up with a different chef to present a unique dining experience. Each event will have a fresh concept, which Ollie plans to develop with each chef over a couple of beers, discussing the menu and how to best showcase their ideas. Siffredi’s has just announced the first three collaborations, with the first event seeing Ollie team up with chef Gus Baker on January 22. Gus has just returned from Copenhagen after a four-year stint at Amass Restaurant and is working with Ollie on an event that centres around zero waste and sustainable food ethics. The menu will highlight innovative techniques to ultilise items or foods that would otherwise end up in the bin. The January event is looking to feature 4–5 snacks followed by 5–6 courses, and the chefs are also looking to take their sustainability a step further by creating a video that explains course by course the menu, its ingredients and its reasoning, instead of printing menus. From there, former-Blackbird and current Mr. Vain Bar & Dining chef Tim Young will look to showcase vegetables and unsung heroes on February 19, and March 19 will see Ollie team up with Marco Valcarcel Alonso, who has just moved to Brisbane to take up a sous-chef position at Southside. More details and collaborations will be released in the new year – be sure to follow Siffredi’s on Instagram for updates.

Summer of Sunshine
After the last couple of years (thanks, La Niña), we’re really crossing our fingers for a summer filled with sunshine. While our friends at BoM aren’t willing to make any promises, our even better friends at Sunshine & Sons are here to make all our wishes come true. The Sunshine Coast hinterland-based distillery has announced the Summer of Sunshine, partnering with six Brisbane restaurants and bars to create a list of exclusive gin-infused cocktails. Across December and January, Walter’s Steakhouse, Gerard’s Bar, Leonard’s Bar and Dawn, One Fish Two Fish, OnPointQB and the Sandgate Post Office Hotel will all be serving a special summer-inspired cocktail, all made using Sunshine & Sons quintessentially Queensland pot-distilled gin. On the menu you’ll find the Coast Trip at Gerard’s Bar, featuring Sunshine & Sons gin with native rose vermouth, redcurrant, pomegranate and fizz, the Italian Sun at OnPointQB featuring Sunshine & Sons dry gin with Aperol, apple juice and Bandini Prosecco Rosé, and the Cheeks & Smiles at Leonard’s Bar and Dawn, featuring Sunshine & Sons dry gin, limoncello, basil-stem-infused fino sherry, lemon juice and cherry-blossom syrup. To celebrate this injection of sunshine, The Weekend Edition will be teaming up with the Sunshine & Sons crew for a special giveaway – keep your eyes peeled for details in the coming days.

Lobster & Co. Pop-up
Lobster lovers, listen up. Much-loved pop-up Lobster & Co. has returned to Brisbane, bringing its delectable crustacean creations to Gasworks Plaza until January 8, 2023. If you’re not familiar, allow us to fill you in. The pop-up is famous for its bucket-list-worthy lobster rolls – we’re talking wild-caught whole confit Australia lobster tail, served warm in a brioche bun and finished with fennel slaw and cumquat, served with a side of mouth-watering golden parmesan truffle fries. If you’re after a next-level experience – because you’re fancy, after all – you can upgrade your order to include a glass of Pommery champagne. Keen to find out more?  Head to our Event Guide for all of the succulent details.

If you’ve heard something that’s worth mentioning in The Weekend Edition’s Pavement Whispers, email [email protected].

The Stumble Guide is our comprehensive Brisbane dining guide with more than 2400 places to eat, drink, shop and play.


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