Pavement Whispers: Volume 265 July 7
That’s right … Pavement Whispers is back! From news of a top-notch chook shop to a riverside pop-up, 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 …
Good Lookin’ Rooster
Have you heard the word? Good Lookin’ Rooster is coming in to roost at Albion Central, with the final pieces currently being put in place before the official opening date of Wednesday July 15. As you can probably surmise from the name, Good Lookin’ Rooster is all about the bird – we’re talking free-range rotisserie chooks, served alongside a range of scrumptious salads and sides. Designed as a handy pitstop for time-poor professionals, busy families or anyone looking for a nourishing feed, Good Lookin’ Rooster’s menu is centred around plump locally sourced free-range chickens, which can be ordered whole, in halves or quarters, or carved up and stuffed into crusty rolls. In addition to chicken, the eatery will also serve a rotating selection of fresh salads, with roughly six of a total 17 options available on any given day (think green oak rocket with baby spinach and avo, organic quinoa and faro with baby kale and wild seeds, and rotisserie cauliflower with chimichurri, capers, mint and dill). That’s not all – hot sides such as chips, roast baby chats, sweet-potato wedges and rotisserie corn cobs lathered in Cafe De Paris butter will also be available for folks looking to curate their dream feast, and pantry items such as Good Lookin’ Rooster’s own gravy, bone broth and seasonal soups will elevate any home-cooked meal. Keep your eyes peeled for a closer look at Good Lookin’ Rooster next week!
The Boundary Hotel
Iconic West End pub The Boundary Hotel has welcomed new head chef Andrew Musk to the team, previously at Palazzo Versace on the Gold Coast, Ricky’s River Bar & Restaurant in Noosa, and Howard Smith Wharves. Andrew is celebrating his arrival a new menu for the venue – just in time for Queensland restrictions easing – which lends itself to the diversity of The Boundary’s various spaces. The local-ingredient-led menu features stepped-up pub classics such as burgers, steaks and chicken schnitties, alongside the likes of poached-prawn rolls, gourmet pizzas and a whole lamb shoulder with rosemary potatoes to share. The Boundary Hotel has fully reopened – you can check out the menu and book a table via its website.
Bar Alto’s return lunch
This Thursday July 9 marks Bar Alto’s comeback after its temporary COVID-19 closure and the riverside institution is celebrating with a menu of favourites. On Saturday July 11, the restaurant will be hosting a multi-course set lunch bringing back all-time favourite past dishes – owner Simon Hill’s way to welcome back his loyal regulars after a tough few months. For $90 you can indulge in a shared menu of some of Bar Alto’s best, including strozzapretti with prawn and calamari ragu, braised lamb shoulder with artichoke, and Alto’s famous mussels with grilled ciabatta. Bookings are available for groups of four or more, email [email protected]baralto.com.au to secure your spot.
Harajuku Gyoza $1 Dumpling Day
We didn’t stutter. One. Dollar. Dumplings. To help make Mondays (and 2020) a little more bearable, the heroes at Harajuku Gyoza have brought back their ever-popular $1 Dumpling Day. All of Harajuku Gyoza’s classic flavours are on offer, including lemongrass and chicken, pork and prawn, duck, and takoyaki – for just $1 each. The special offer can only be claimed through the Harajuku Gyoza app, which also unlocks other delicious deals such as two-for-one gyoza plates on Tuesdays and 50c wings on Wednesdays. The offer is available for dine in and takeaway only (no delivery services) at the lively eatery’s Brisbane City, South Bank and Broadbeach locations.
e’cco bistro’s at-home masterclass
One of Brisbane’s sharpest culinary minds, e’cco Bistro’s Philip Johnson, will be sharing some of his considerable cooking know-how next week for an at-home masterclass on Tuesday July 14. The hatted chef will take over Miele’s state-of-the-art kitchen to host a free one-hour broadcast via Haven Newstead’s Facebook page, giving audiences a look at how he makes his famous one-pan chicken with garlic, vine-ripened cherry tomatoes, paprika and lemon, as well as his fine apple tart with milk gelato. While the session is free to tune in and watch, anyone eager to glean a few more tips and tricks can sign up for a premium cook-at-home package, which includes all of the necessary ingredients (to be picked up from Haven Newstead on Friday July 10) and exclusive access to a Zoom meeting where you can ask Philip questions as you cook. You can purchase the premium package here.
What you may have missed
Although it’s been a tumultuous few months for Brisbane’s dining scene, there have been plenty of foodie announcements that we’ve been keeping track of. In case you missed it, superstar chef Alanna Sapwell is heading north this month, kicking off a three-month stint on the Sunshine Coast operating pop-up restaurant Esmay. The eatery will take over the space of acclaimed Noosa Heads icon Wasabi Restaurant & Bar from Wednesday July 15, serving an evolving set menu crafted from hyper-seasonal produce sourced from local suppliers. Also arriving this month is Little Salt, the new cafe from the crew behind Salt Coffee Roasters. The caffeine dispensary is currently taking shape on McLachlan Street and will serve Salt’s signature Julie blend, freshly roasted single origins for batch brew and a collection of pastries. Finally, Ping Pong – the forthcoming Thai restaurant from Yianni Passaris (Morning After, Yolk) and chef Khanittha ‘Bowyo’ Muangsong has an opening date! The pink-hued Alexander Lotersztain-designed eatery will open on Thursday August 5 at Gasworks Plaza – you can expect an up-close look on The Weekend Edition once it opens.
If you’ve heard something that’s worth mentioning in The Weekend Edition’s Pavement Whispers, email [email protected].
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