Pavement Whispers: Volume 261 February 25
From news of a new Indian-inspired street-food restaurant to a vivid Thai concept for Gasworks Plaza, 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 …
West End will soon welcome the arrival of new Indian bar and restaurant Kulcha’d – a concept that draws inspiration from the street-food staple kulcha, a form of leavened and tandoor-baked flatbread. Kulcha’s co-owner Zach Dexter fell in love with the dish while travelling through Mohali in India last year, seeking it out whenever the opportunity presented itself. So strong was Zach’s affinity for kulcha that he initially began toying around with the idea of bringing Amritsari fare to Brisbane. After taking the idea to his family, Zach and his brother Calvin (a qualified chef) returned to India in September to source recipes and perfect techniques for a pop-up stall at the most recent Woodford Folk Festival. The response from their pop-up was so positive that soon the Dexter family was searching for a bricks-and-mortar location to set up a permanent site, eventually coming across the ideal spot on Boundary Street in West End (the former home of The French Bistrot). The team is currently hard at work overhauling the space, honing in on an eclectic street-festival vibe that will lure curious patrons in and make them feel at ease. The Kulcha’d menu will span breakfast, lunch and dinner – expect plenty of kulcha to feature across the main day and night menus, while other unheralded Indian street foods will also feature on a bar-snack menu. We’ll have more when Kulcha’d opens between late April and early May.
In case you missed the massive announcement last week, allow us to bring you up to speed on Ping Pong – the forthcoming Thai restaurant from the crew behind Morning After and Yolk. Yianni Passaris is teaming up with chef Khanittha ‘Bowyo’ Muangsong on the concept, which is currently underway at Gasworks Plaza. Bowyo and her team of chefs will be exploring traditional Thai home-style cooking techniques – serving up everything from Thai stir-fries and curries, as well as grilled morsels cooked using newly installed hibachi grills. As for the drinks, expect a slim but sophisticated wine list favouring natural drops, a short list of of six-to-eight cocktails and boozy slushies. Like Yolk and Morning After, Ping Pong will boast an aesthetic conceived by Alexander Lotersztain of Derlot, with pink being the dominant colour. The space will feature custom-made furnishings to the neon light fixtures, while an elaborate light feature – shaped like a cloud of ping-pong balls – will add pops of white above diner’s heads. Ping Pong will open in mid-April. Keep your eye on The Weekend Edition for a closer look once it opens!
Hoo Ha Coffee Bar
Good news for long-time fans of Hoo Ha hospitality – the crew behind the bar-turned-coffee spot has revealed details regarding the reopening of Hoo Ha Coffee Bar, this time in a new location. After slinging flat whites and long blacks from a temporary nook on Melbourne Street, the crew is moving operations further up the road, taking over the space formerly occupied by Naïm on Melbourne (NOM) for its new long-term home. The Hoo Ha team are currently hard at work tweaking the space, adding new bay windows and renovating the interior to imbue the venue with a new feel. Hoo Ha Coffee Bar 2.0 will boast an increased selection of morsels for breakfast and lunch, with a bigger selection of fresh salads, sandwiches and bagels, as well as pastries from Crust & Co Artisan Baking. Fonzie Abbott is still onboard as coffee supplier, with the roaster’s regular blend and a selection of single origins to be available alongside fresh juices. Hoo Ha Coffee Bar will be opening in early March – stay tuned for more details.
The Bavarian already has a formidable reputation amongst foodies thanks to its gargantuan pretzels, sizeable schnitzels and its famous crispy pork knuckle – now the popular eatery concept is dipping its toe into the realm of American barbecue. This Thursday February 27, all 30 locations will be adding to its menu with sticky, slow-cooked pork ribs, smoked chicken wings, fudge brownies and three new spiced cocktails. Diners can get their hands messy with a serve of ribs dusted in a coffee-spice rub, glazed in house-made Jack Daniel’s sauce and slow-cooked for two hours, or a serve of wings that have been smoked over peach wood before being doused in your choice of Jack Daniel’s sauce or the spicy Jack Fire sauce. If it’s been a while since you’ve enjoyed a bout of the meat sweats, perhaps it’s time you paid The Bavarian a visit!
If you’ve heard something that’s worth mentioning in The Weekend Edition’s Pavement Whispers, email [email protected].
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