Pavement Whispers: Volume 171 May 8
From whispers of The Calile’s first restaurant announcement to a new gin distillery, 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 …
It’s been a big week of announcements for James Street’s The Calile Hotel – last Wednesday its curated boutique offering was announced and today, its first restaurant. Much-loved Nobby Beach eatery Hellenika is bringing its modern Greek goodness to the breezy hotel, set to open in early September. Hellenika Brisbane will sit on level one, with the 600-sqm venue sprawling out to an open-air patio and poolside cabanas. Owner Simon Gloftis is excited to see Hellenika’s original chef Bryan Kelly, who worked for the restaurant for five years, returning from a two-year stint in London to head up the Brisbane kitchen, with Bryan’s wife Tessa (also ex-Hellenika Gold Coast) coming on board as restaurant manager. The Brisbane menu will be very similar to its southern sibling – think seared scallops with ouzo and butter, veal dolmades and Hellenika’s baked lamb house special – plus the addition of a classic breakfast menu with hints of Greek influence. Hellenika Brisbane will be open for breakfast, lunch and dinner seven days a week, and guests of the hotel will also be able to order from a poolside menu to snack in the sun.
Art of Booze
Brisbane botanical lovers, listen up – we’re on track to get our first inner-city gin distillery! Small-batch local gin maker Art of Booze (the brainchild of Peter Jaffe, Matty Parkin and Joel Robertson) is branching out into its own space. Inspired by the small-batch spirit scenes of Sydney and Melbourne, the trio was originally interested in opening a craft brewery but decided to get into distilling after seeing a gap in the Brisbane-based market. Using their backgrounds in food science, hospitality and marketing, the guys took three years perfecting a gin that is now available at select bars, restaurants and bottle shops across Brisbane. At the moment the gin is produced out of Flinders Peak Winery, but a custom still from Germany is due to arrive in the coming months for Art of Booze’s own bricks-and-mortar distillery. A permanent location is still being finalised, with hopes of setting up shop in the inner-city surrounds of Brisbane. Keep an eye on The Weekend Edition for more details this week!
Sanctuary by Sirromet
Queensland is set to get its first vineyard glamping accomodation, when Sanctuary by Sirromet opens later this month. Eighteen permanent safari-style tents are dotted across the family-owned Sirromet Winery, surrounding the exisiting four-bedroom Merlot House guesthouse. The elevated tents are located hillside following the property’s natural contour down to the lagoon, each with a private balcony looking out to the paperbark trees and giant scribble gums. Sanctuary by Sirromet will comprise 15 couples’ tents, two for families and one created especially to be a bridal suite, each featuring a king bed, luxe linens, reverse-cycle air-conditioning, en suite, stocked mini bar and wifi. A locally sourced breakfast hamper filled with the likes of fresh croissants, granola and yoghurt pots, and smoked salmon bagels are included with each booking, plus guests can choose to dine at the winery’s on-site venues. The 18 initial tents are just the first stage of Sanctuary by Sirromet – the winery has approval for 55 sites in total. Bookings are now open for when Sanctuary opens to the public on Friday June 1.
Short Order by Jocelyn’s Provisions
Still salivating over our news of Jocelyn’s Provisions’ new venture Short Order? The take-home meal providore is set to open entirely on Thursday May 17, but in the meantime you can get an early taste of what’s to come from its coffee and breakfast window, which quietly opened last week. On Tuesday to Sunday from 7:00–11:00 am, you can pop by the Newstead store for Paradox coffee, juices and Short Order’s breakfast menu, including its bacon, egg, cheese and kimchi breakfast burger and toasted banana bread with espresso maple butter.
If you’ve heard something that’s worth mentioning in The Weekend Edition’s Pavement Whispers, email [email protected].
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