Pavement Whispers: Volume 343 February 1
From news of a new Greek restaurant from the team behind Opa Bar + Mezze to a garden-themed bar opening soon in Newstead, 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 …
Yamas Greek + Drink
Last April, Eagle Street welcomed Opa Bar + Mezze – a crisp and inviting Greek eatery that opened on the gently lapping banks of the Brisbane River – with open arms. It immediately became a hit with foodies looking for some Santorini-inspired vibes. In a few months time, Opa will score a sibling in the form of Yamas Greek + Drink, a similarly seafood-focused locale taking up residence at West Village in autumn. The restaurant is the latest venture from the experienced brains behind Eagle Street venues Opa, Massimo Restaurant & Bar, Fatcow Steak & Lobster, Rico Bar & Dining and George’s Paragon. Yamas will continue Opa’s Greek-centric mantra, using the portside town of Thessaloniki – a key gateway to the Aegean Sea – as the regional inspiration for the restaurant’s menu. Although details are being kept largely a secret for now, we’ve been told to expect the likes of lamb kleftiko (slow-cooked lamb leg), chargrilled lobster served with capers and ladolemono sauce, and wagyu beef moussaka. Complementing the food will be an extensive wine selection and a clutch of transportive cocktails to wash down your feast. Keep your peepers peeled for more information on Yamas Greek + Drink closer to its official opening date.
The fun-loving hospo crew behind Cindy Chow’s and Soul Pantry Kitchen & Bar is adding another feather to its cap, with the arrival of the group’s newest concept Newstead Social slated for the end of this month. Described as a garden bar and kitchen, Newstead Social will occupy the semi-subterranean space formerly home to Six Feet Under, just off Commercial Road. Finishing touches are underway on the 400-sqm venue’s fit-out (undertaken by Lowry Group), which will result in a lush tropical garden vibe blending old-world glamour with chic contemporary touches. Newstead Social’s menu will be broad and accessible, offering something for meat eaters, vegetarians and vegan guests like a luxe lobster roll, sticky pork ribs, charred broccoli salad and share platters perfect for groups. Over at the bar, expect draught beer on tap, a substantial wine list and a menu of alluring signature cocktails, headlined by the Newstead Social Spritz Tree – that’s ten spritz cocktails nestled amongst a vine wrapped iron tree served directly to your table. In addition to being a party spot, Newstead Social is looking to be a dependable all-weather venue, with large-screen TVs, a pool table den, live music performances and trivia and bingo nights ensuring the venue will be an evergreen community-oriented venue. Newstead Social is targeting a late-February opening date – check in soon for an up-close look!
There’s been a bit of a shake-up down by Manly’s waterfront. Beloved bayside restaurant Shucks Bar has make some changes to its offering and operation style, implementing a brand-new lunch menu and elevated set-menu offering for dinners. Shucks Bar owner Belinda Ho has told us that the changes were made as a way to not only ensure the venue could better weather unexpected pandemic-related hiccups, but also creatively stimulate and motivate its kitchen team, minimise wastage and deliver a singular experience for diners. Shucks Bar’s dinner service now solely offers a five-course set menu that not only incorporates sensational seafood morsels that the restaurant has long been known for serving, but also high-quality poultry or game. These multifaceted menus will change weekly, with the kitchen crew utilising a range of culinary techniques (think cooking over coals, salami making and preserving) to make the most of ingredients sourced at their seasonal best. The night menu for the coming weekend is revealed every Tuesday, with this week’s offering including snapper rillette with bonito mayo, radish crudite, venison tartare with radicchio and tarragon, grilled bug with bush-tomato glaze, eggplant and black barley, and basque cheesecake with boozed cherries. Shucks Bar’s lunch menu is, conversely, a more stable affair, with a tight menu offering a range of comforting bites perfect for repeat lunch visits. Options include oysters (natural with tarragon mignonette or grilled with bourbon chipotle butter), chirashi bowls with sushi rice, ocean trout, roe and avocado, swordfish tacos with fermented corn salsa, lemongrass local king prawn banh mi with oyster pate, and bug rolls with creme fraiche, celery and dill. Shucks Bar is also linking up with a different Brisbane sommelier each month to create a list of exceptional feature drops, in case you needed any more incentive to pop in.
Do you go crazy for katsu? You know, crumbed and fried pork (or chicken or tofu, if you fancy) that’s golden, crispy and oh so delicious? Well, you’ll be pleased to hear that one of Brisbane’s finest purveyors of premium katsu is taking its offering to North Lakes. Sherwood’s KatsuCo – a casual eatery specialising in Japanese eats (particularly katsu) is opening its second location on Endeavour Boulevard this Friday February 4. For the uninitiated, KatsuCo’s katsu is made using French cooking techniques, with its signature pork loin and pork tomahawk aged and brined over a multi-day process until it is perfectly tender. The eatery’s menu will also include its cheese katsu (melted mozzarella wrapped in pork loin), king prawn katsu, tofu katsu and katsu curry, as well as udon dishes and sashimi. Northside locals are advised to mark this one down as a must-try experience!
If you’ve heard something that’s worth mentioning in The Weekend Edition’s Pavement Whispers, email [email protected].
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