Granddad Jack’s
In 2018 the Gold Coast welcomed its first craft-gin and whisky distillery and taproom, Granddad Jack’s. After two-and-a-half years of shaking up the local spirit scene, the family-run business (which is named in honour of family patriarch, David ‘Granddad Jack’ Goulding) is expanding to Brisbane, announcing the forthcoming arrival of a new distillery and tasting room on Collingwood Street in Albion over the weekend. Granddad Jack’s Brisbane distillery will be slightly smaller than its Miami headquarters, but will come equipped with a shiny 300-litre still for on-site production of the distillery’s critically acclaimed core range and some Brisbane-exclusive small-batch releases. The location’s taproom, which will be constructed out of reclaimed materials and decorated with pre-loved pieces sourced from the local area, will be the spot to sip on Granddad Jack’s prize-winning gins – the light-and-refreshing Greenhouse gin, London Dry-style Two Pencils and the navy strength 65 Miles. These drops will be available alongside Granddad Jack’s Barbershop coffee liqueur, grape-based Penny vodka and a selection of craft beers. The distillery’s make-your-own gin classes, tours and tastings could also be making the trip up the M1, though all will be revealed when Granddad Jack’s Brisbane opens in mid-2o21. Be sure to keep a close eye on The Weekend Edition for more details.

Urchin Cevicheria
If anyone knows the power of the pop-up, it’s Gabriel Escalante-Gafau and Annie Bingley. The husband-and-wife duo are two thirds of the brains trust behind Milton’s Mongrel Bar & Kitchen – a beloved eatery and drinking spot that began life as a pop-up Peruvian concept before blossoming into a bricks-and-mortar go-to. While visiting Gabriel’s native Peru – specifically the coast of Arequipa – for Christmas in 2019, the duo’s love for the country’s cuisine and its cevicheria culture deepened, so much so that upon returning to Australia the couple decided to dive into a new passion project – a pop-up concept called Urchin Cevicheria. On Monday February 8, Urchin will take over Mongrel for a balmy summer night of fresh fish, pisco sours, cold beer and good times. Two sittings will be available on the night (at 6:30 pm and 7:30 pm), with ticket holders taking in an indulgent feast of Peruvian gastronomic delights including mixed ceviche, arroz de langostino (prawn rice), causa de cangrejo (a layered dish comprised of potato, crab and avocado), mixed fried seafood and suspiro (Peruvian meringue) for dessert. Much like how the team built Mongrel from popular pop-up into a standalone venue, Gabriel and Annie are keen to eventually give Urchin its own permanent home in the future. There’s no time like the present, though – tickets for the first Urchin pop-up are available now for $75 per person and are sold in groups of two or four – click here to purchase.

Opa Bar & Mezze
Michael Tassis might be the busiest man in Brisbane hospitality right now. In 2019, Michael and his team opened Eagle Street eateries Massimo Restaurant & Bar and Rico Bar & Dining, following up this double effort in late 2020 with Fatcow Steak & Lobster. Michael’s takeover of Eagle Street is continuing in 2021 with Opa Bar & Mezze – a new Greek-inspired concept coming to the riverside strip in mid-March. Opa will see Michael working with The GPT Group to bring the eatery and bar to the Riverside Centre space previously home to seafood restaurant Jellyfish. A substantial refit of the space is currently underway, with Clui Design and Tonic Projects handling Opa’s design and build, respectively. Once complete, Opa will boast an aesthetic inspired by the sun-soaked cities of the Greek Islands, stretching from its interior to a shaded outdoor space. Opa’s inspirations are born out of Michael’s own upbringing and love of Greek cuisine, which will be featured prominently across the venue’s restaurant and bar menus. The restaurant will feature a range of authentic dishes modernised with a few contemporary tweaks, while the bar will specialise in mezze-style platters and cocktails infused with fresh fruit. We’ll have an up-close look at Opa Bar & Mezze when it opens in a few months’ time.

White Horse Ranch
On Saturday January 30, Albany Creek residents will welcome a brand-new brunch, coffee and homewares dispensary when boho-farmhouse-inspired cafe and store White Horse Ranch opens on Ferguson Street. Owners Amy and Kyle Hinschen are looking to create a warm and welcoming community go-to, offering a comprehensive dining and retail experience. White Horse Ranch’s breakfast, lunch and dinner menus are crafted with an underlying farm-to-plate ethos, with fresh produce sourced from local growers taking pride of place in the kitchen. A treats cabinet will feature locally made cakes, muffins, tarts and other goodies, while Locale Coffee has been selected as the cafe’s roaster of choice. White Horse Ranch’s gift shop will be stocked with homewares, gifts, bath products and art from local small businesses, making the newcomer a handy all-in-one weekend snacking and shopping destination. Keep an eye out for our feature on White Horse Ranch in the coming weeks.

Nodo Hawthorne
Last Friday January 22 we broke the news that famed brunch and baked goodies crew Nodo was coming to Hawthorne. If you missed the announcement, allow us to bring you up to speed. Nodo will be opening a new full-service cafe at the Two Sixty-Five precinct on Hawthorne Road, joining fellow tenants Ze Pickle, Paper Cup Coffee Co. and Botanica. This location, which has been designed by Cameron and Co Architecture, will serve Nodo’s signature all-day menu, specialty coffee, a selection of Nodo-2-go items and pantry goods, as well as its famed gluten-free hand-dipped doughnuts. Click here to read the full announcement and stay tuned for more info when Nodo Hawthorne opens in April.

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

Image: Shelley Waterhouse