Pavement Whispers: Volume 267 July 21
From news of riverside champagne chalets to late-night Roman eats, The Weekend Edition is always on the search for the latest food news in Brisbane, dedicated to ensuring its readers are in the know (while also supporting our local hospitality industry). When we put our ears to the pavement this week, this is what we found out …
Emporium Hotel South Bank’s rooftop bar and restaurant The Terrace has welcomed a new head chef to take the reins of its sky-high kitchen. After holding head and sous chef positions at the likes of Sichuan Bang Bang, Heya Bar and Donna Chang, Benny Lam will officially join the Emporium team as of August, working alongside the hotel’s executive chef Chris Norman. Benny will be bringing his own signature style to the restaurant and bar, overhauling the all-day menu to feature an array of casual-yet-sophisticated modern Australian dishes with a distinct Asian influence. The menu focuses on fresh seafood and local seasonal Australian produce, presented across bites, small and large plates, such as Sichuan-style grilled fish, twice-cooked char sui-style pork belly and fish tacos. Benny’s new role and menu will officially launch on August 1 – we’ll take a closer look when The Terrace reopens after some minor refurbishments.
If you’ve been wondering what would become of the old LONgTIME space off Ann Street in The Valley, we’ve got some news that’ll excite. The crew behind Salt Meats Cheese has announced that it is taking over the space, transforming it into forthcoming late-night Roman-inspired concept Eterna – set to open on Thursday July 30. The concept is looking to mesh the chic late-night ambience of New York’s bustling dining scene with the rustic, home-style flavours of Roman cooking. Renovations are underway and the menu is being finalised, but we can say for sure that fresh pasta will form a crucial cornerstone of the offering. Dishes such as tonnarelli cacio e pepe, amatriciana and rigatoni alla carbonara will be available for pasta lovers to devour, while larger plates such as pollo alla Romana (free-range chicken simmered in red capsicum, reduced tomato and white-wine sauce), porchetta di Ariccia (slow-roasted pork belly seasoned with fresh garlic and rosemary) and suppli (think arancini, but street-food style) will also feature. Eterna’s libation list will feature local and Italian wines, plus a clutch of classic cocktails. We’ll have a closer look when Eterna opens at the end of the month.
Fritzenberger – the local purveyor of stacked burgers and loaded fries – has been busy recently, covertly putting the finishing touches on its forthcoming new outlet. The burger joint will open its newest location in South Bank this week, bringing its total venue tally to four following well-received openings in Petrie Terrace, Wilston and Albany Creek. The newcomer will boast Fritzenberger’s laid-back charm, with space for 110 patrons spread across indoor and outdoor spaces. Lovers of Fritzenberger’s menu will be stoked to know that the brand’s classic Fritzen Burger, gooey mac’n’cheese balls and the signature loaded frites will be available, in addition to few new burger options and an expanded selection of the famous chicken wings. Eight craft-beer taps will be pouring an assortment of Fritenbrews (the core range includes a pale ale, lager, IPA and cider) as well as a rotating selection of small-batch brews from local outfits. Fritzenberger South Bank will officially open on Friday July 24.
Veuve Clicquot Chalet at Customs House
Dreaming of that ski holiday you should be on right now? Don’t worry – there’s always next year. Until then, Customs House is making all of your après-ski dreams a reality with the Veuve Clicquot Chalet. The Aspen-style winter wonderland is popping up by the river from this Friday July 24 with a collection of individual igloo chalets, decked out with faux fur-covered chairs for you to cosy up in while you sip and snack. Veuve Clicquot will (of course) be flowing, including Veuve Clicquot NV by the glass and bottle, as well as bottles of Veuve Clicquot Rosé (the first-ever sparkling rosé, developed by the Grande Dame Madame Clicquot herself) and Veuve Clicquot 2008 Vintage if you’re feeling particularly fancy. The chalets will also serve up cocktails, beer and wine, as well as a selection of delectable morsels – think Hervey Bay scallops with cauliflower puree and chorizo crumb, whole baked brie with thyme and crostini, or the ultimate trio of citrus-poached Moreton Bay Bug croissants with lime mayo and chips with truffle aioli served with a glass of Veuve Clicquot Brut. Individual chalets can be reserved on Fridays, Saturdays and Sundays – head to our Event Guide for full details.
Parliament House High Tea
The last four months have been incredibly busy for the kitchen at Parliament House, with the team producing more than 4000 meals for those in need during the COVID pandemic. As of next Wednesday July 29, however, the Parliamentary kitchen will resume its public dining events with a fresh new Queensland-inspired menu. The iconic Strangers’ Dining Room will offer a new COVID Safe version of Parliament’s famous high tea – High Tea for Me – as well as the Sometimes Strangers’ lunch sitting every Friday from July 31. Executive chef Andrew McCrea will craft a new menu each month for the lunch, based around ingredients sourced almost entirely from local Queensland producers. The Sometimes Strangers’ menu will feature the likes of Hervey Bay scallops with cherry-braised Goondiwindi pork cheek and preserved Parliament cumquats, and Daintree saltwater barramundi with paperbark smoked Moreton Bay oyster and beach banana. High Tea for Me will be a variation on the traditional, with each guest receiving fresh orange juice, coffee, boutique teas and a selection of handmade delicacies such as smoked chicken and Mount Tamborine truffle-brie pinwheels, and Caboolture berry custard tarts. Limited spots are available – head to the Parliament House website to book.
If you’ve heard something that’s worth mentioning in The Weekend Edition’s Pavement Whispers, email [email protected].
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