Pavement Whispers: Volume 228 June 25
From updates on Stone & Wood’s Brisbane brewery to whispers of a tropical-inspired juice joint for Wellington Point, 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 …
Stone & Wood’s Brisbane brewery
Although the news of Stone & Wood’s Fortitude Valley brewpub isn’t much of a secret by this point, we’re still eagerly hanging out for any scrap of information on the anticipated opening. Last week the Byron Bay brew crew offered up a bit of an update on proceedings, revealing that development has now been approved by Brisbane City Council and that the brewery is on track for a spring opening. A slight delay on the construction process occurred in order to undertake rectification on the heritage-listed building, ensuring a working brewery could be implemented while still prioritising the integrity and heritage elements of the original structure. Stone & Wood has also given sippers some insight into how the space will operate, stating it will be first and foremost a brewery experience, stressing that the site isn’t a late-night pub or live-music venue. The bar won’t be serving cocktails or spirits, and there’ll be no TVs, pokies or a TAB on site, but it will boast a merchandise outlet and event space, not to mention plenty of beer to sip while you’re there! We’ll have more details for you as it comes to light.
Sula Juice Bar
We might be in the middle of winter right now, but Wellington Point locals will soon score a perpetually sunny juice bar with enough tropical vibes to trick us into thinking we’re holidaying in Bali. Sula Juice Bar is the brainchild of Kaila Messenger, a foodie with a proclivity for wholesome hospitality. Kaila is currently hard at work putting the finishing touches on her colourful concept – one part juice and smoothie joint, one part vegan treat dispensary, and one part salad and acai outlet. Those popping in will be able to select from a menu of six juices and six smoothies (as well as some build-your-own concoctions), plus a selection of salads, wraps, sandwiches and treats rotating on a weekly basis. Sula Juice Bar is aiming for a mid-July opening. Keep your eyes peeled on The Weekend Edition for more information.
Izamal Pop-up at Naïm
Following on from a successful stint in Melbourne last February, Mexico City-born culinary concept Izamal will be heading to Brisbane for a collaborative restaurant takeover at Paddington’s Naïm. From July 3–14, Izamal’s chef Julio Aguilera will be teaming up with Naïm’s own Vince Estacio for a series of pop-up dinners that will explore the flavours of modern Mexican cooking, with a global approach to ingredient sourcing and preparation. The two chefs go back a long way, having forged a friendship while sharpening their culinary skills working across some of San Francisco’s top restaurants. Now, the two will reunite to mix their contemporary approaches to cooking, while relying almost exclusively on Australian produce. Each sitting will give diners the chance to indulge in a five-course degustation menu (vegan options are available), sampling the likes of yellow-corn brioche with dried chilli-infused butter and fried chickpeas tossed in tajín, compressed pineapple al pastor with pork powder, barbacoa lamb tartare with endive escabeche, and Australian wagyu with pickled mushrooms and a mole made from miso and mushrooms. Izamal’s director of service and beverage Matt Goodman has curated the drinks component, pairing the food with fun and offbeat Australian wines and Mexican spirits. Book your seat here.
Stokehouse Q’s new executive chef
One of Brisbane’s top-flight restaurants is welcoming back a familiar face, as Oliver Hansford takes over as executive chef at South Bank’s Stokehouse Q. Ollie first worked at Stokehouse Q in 2013, before joining the team at Gauge as head chef. Since 2016, Ollie has been working as head chef at Stokehouse St Kilda, and has jumped at the opportunity to move back to Brisbane to take over from departing executive chef Richard Ousby. Expect Ollie to implement his well-received produce-driven menu alongside head chef Marcel Nogaski when he officially takes on the role this spring.
If you’ve heard something that’s worth mentioning in The Weekend Edition’s Pavement Whispers, email [email protected].
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