Pavement Whispers: Volume 230 July 9
From news of The Valley’s forthcoming sushi-degustation restaurant to more details on Newstead’s yolky newcomer, 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 …
Exciting news for lovers of Japanese cuisine – one of Brisbane’s best sushi chefs is opening a sushi-degustation restaurant in the heart of Fortitude Valley next month. Takashi Nami has worked across many of Brisbane’s best Japanese eateries (Ginga, Ku-O), and he is now striking out on his own with a concept that will show the true width and breadth of his talent. Shishou is an intimate restaurant taking over the former home of The American Diner Co. on Brunswick Street that will see Takashi showcase a range of morsels kappo style. Translated as ‘to cut and to cook’, kappo essentially entails a multi-course experience left up to the chef – a more informal style than kaiseki cuisine but no less special and entrancing. Diners will perch at Shishou’s bar to enjoy a short or long-course degustation menu featuring lovingly crafted sushi, sashimi and various Japanese appetisers prepared and served by Takashi himself. In addition to the artfully prepared and presented dishes, Shishou will also serve a selection of Japanese sake, plum wine, local red and white wines and champagne. Excited? Keep your eyes peeled for Shishou’s arrival in mid-August.
A little while back we announced that Yianni Passaris of morningafter fame was in the process of bringing a brand-new culinary concept called Yolk to Newstead – and now we can give you a bit more insight into what to expect when it opens later this year. Situated in the heart of the Gasworks precinct (in the space once occupied by YoFlo), Yianni has once again teamed up with Alexander Lotersztain and Derlot for Yolk’s visual branding and interior design, installing a minimal-yet-warm farmhouse aesthetic across the cosy space. When it comes to the grub, Yolk’s foundation ingredients are eggs and chicken. A five-item menu will feature bacon-and-egg rolls, fried-chicken burgers, a bun-less burger option, and some yet-to-be-revealed surprises. A breakfast staple to many Australians, the bacon-and-egg roll will be Yolk’s signature – fully customisable with your choice of sauce (hot sauce, dijonnaise, sriracha) and extra fillings (hash browns, haloumi, avocado). The fried-chicken burger is stacked with perfectly crispy chicken layered with fresh coral lettuce, American cheese, pickles, tangy ranch sauce and a brioche bun. Yianni is also calling upon his long-held love of chicken Kiev to develop a garlicky Kiev mayo for Yolk’s buttermilk chicken tenders. Freshly squeezed orange juice will be on offer to help wash down the deliciousness, while those seeking a pep in their step can quaff 5 Senses coffee available in milk, black and batch-brewed pours. Yolk is on track to open in late August or the first week of September. We’ll have a closer look for you once it opens!
Teneriffe locals might have noticed that Sourced Grocer was closed for business last week, but worry not – it was for a good reason. The beloved locale underwent a bit of an evolution – closing for renovations before reopening on Sunday as Sourced, a new-look concept that has moved away from its grocer component in favour of a greater emphasis on food and drink. Instead of the usual fruit, veg and deli goods displays, the interior has been given over to more seating (36 more chairs can now be found inside), and a forthcoming marble communal table will soon anchor the room’s centre. Naturally the conceptual shake-up also comes with some new menu additions. Diners can sample dishes such as pork bone broth with kimchi, tofu, soft eggs and greens, and crumpet toast with house-smoked king salmon, soft eggs and bearnaise, while the counter offering of daily salads and pastries from Sprout and baked in house has expanded. The coming months will see more changes introduced – Sourced will add an evening trade, including guest-chef nights and private functions, once a liquor licence is confirmed. Look out for more details later this week!
La Macelleria’s Fifth Birthday
Speaking of Teneriffe icons, when it comes to Brisbane’s dessert scene, the name La Macelleria stands out as a bona fide institution. Time flies when you’re dishing out delicious sweet treats, so we had to do a double take when we caught wind that the beloved gelataria was celebrating five years at its original Teneriffe outpost. To spread the joy, the gang is holding a birthday party with some seriously authentic Italian flavour – on Sunday July 21, you can head in store to find Pizzantica dishing up tasty bites, soccer team New Italian Generation showing off fancy footwork (with the chance for guests to jump in and win prizes), plus free prosecco sorbet. Caught yourself drooling? Head to our Event Guide for more details. The frosty mavericks also have some more exciting announcements in the works, including the return of all-you-can-eat gelato day – we’ll let you know as soon as dates and further details drop.
COLLAB at Little Valley
After a sell-out evening featuring a melding of minds, Little Valley has announced details of its second COLLAB event. On Wednesday July 24, Ben Williamson of the forthcoming 22 Agnes and Sydney’s Nour will be joining Little Valley’s Jake Pregnell at the pans to cook an eight-dish gastronomic experience. Details on the menu will be revealed closer to the event, but diners will be able to opt for a deluxe option featuring natural wine pairings. COLLAB will boast two sittings – the first commencing at 5:30 pm and the second sitting taking place at 8:30 pm. Book your table by emailing [email protected] or calling 0412 619 884.
If you’ve heard something that’s worth mentioning in The Weekend Edition’s Pavement Whispers, email [email protected].
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