OverProof
Since expanding to Toowoomba in 2021, Proof BBQ & Booze has been a perpetually popular spot for locals to get their fix of sensational low-and-slow barbecue morsels and American whisky. The sizeable Duggan Street locale, which can already accommodate 200 guests, is set to get even bigger in a few weeks time when the crew unveils OverProof, a brand-new whisky and cocktail bar opening one level above the restaurant. Proof owner Ryan Lane will be dipping back into his considerable experience running bars (which includes a lengthy stint as general manager of The Gresham) to bring a bit of high-end spirit-centric hospitality to Toowoomba’s flourishing bar scene. When describing the bar’s eventual aesthetic, Ryan labels OverProof as the lovechild of The Gresham and Death & Taxes. While Proof downstairs boasts a honky-tonk-inspired decor, OverProof will feature a bit of old-world charm, with plenty of natural timber (including locally sourced blue gum and camphor laurel) across booth tables and shelves, as well as chandelier-style light fixtures suspended from the ceiling. The bar’s interior will have space for 90 guests, while a forthcoming open-air deck will add room for more. When it comes to the booze, Ryan is looking to showcase a range of malt whisky, starting with a 50-strong selection featuring Scottish, Irish, Japanese and Australian labels. Cocktails will feature, too, with the beverage list including many concoctions made from native-Australian ingredients (think quandong, lemon aspen and Davidson plum) and Australian spirits. OverProof will also serve a small selection of by-the-glass and bottled wines, as well as a few rotational taps pouring Proof’s own lager, IPA, Aether ginger beer and Guinness. Stay tuned for more on OverProof when it opens later this month.

Chandon Garden Spritz at Customs House
Customs House will be celebrating the best of spring as a new seasonal pop-up launches on its riverside terrace on Thursday October 27. The Chandon Garden Spritz will transform the primo waterfront location into an inner-city paradise, with greenery-laden open-air garden domes giving guests an attractive spot to sip on flutes of champagne and snack on an assortment of tasty morsels. This year, the pop-up will serve French, Italian and Australian wines, as well as a clutch of cocktails – headlined by the Chandon Garden Spritz cocktail, which is served with a slice of orange and fresh herbs. As for the food offering, we can confirm that the Moreton Bay bug croissant is making a triumphant return, but this time will be given a zesty twist as the bug will be citrus-poached. Other nibbles include French Oscietra caviar on blinis with crème fraiche, salmon gravlax with blood orange, smoked sour cream and chive oil, and fromage croquettes with pickled walnut and rosemary aioli. Once launched later this month, Chandon Garden Spritz at Customs House will open to the public on Thursday and Friday from 4:00 pm, and Saturday and Sunday from 1:00 pm.

Bunker Barre
Over in West End, the Queensland Ballet headquarters – otherwise known as the Thomas Dixon Centre – has recently unveiled its $100-million makeover. In addition to some seriously high-end amenities, the revitalised hub will soon boast some sensational hospitality concepts to match. Restaurateur Simon Barakat (Gino’s Italian, Il Verde and the recently closed Ehden Bar & Kitchen) is overseeing the venue’s private event spaces – including rooftop nooks the Champagne Terrace and the Kite Terrace – and will soon expand his portfolio to include Bunker Barre and an as-yet-unnamed bistro concept. Bunker Barre will take its name from the World War II-era bunkers it will inhabit down on the basement level of Thomas Dixon Centre, with an elegant and moody setting conceived by Conrad Gargett making the most of the space’s heritage bones. Bunker Barre will potentially offer a refined share-style Mediterranean-inspired menu with a focus on seafood and protein, plus a range of top-shelf vino (including plenty of champagne) also likely to fill out a robust wine list. As for the bistro, expect a brighter and airier aesthetic, paired with an approachable, everyday menu starting with healthy and classic breakfasts in the morning, which will move to lunch and dinner dishes as the day progresses. Both concepts are targeting an early-2023 completion date, but you can read more about the concept here.

Holey Moley Westfield Chermside
Get your putters ready, pals! Funlab’s hole-in-one party concept, Holey Moley Golf Club, is opening a new Brisbane location at Westfield Chermside on Friday November 18 – just in time for summer and the silly season. This 350-person mini-golf course and bar will boast 18 unique themed holes, with four courses – Surfs Ups, Dart Board, Moonshot and the Mini Sonic Loophole – engineered exclusively for the new location. Off the green, guests will be able to sip cocktails (including signature concoctions Sugar Caddy and Rub a Dub Tub) and devour snacks at Holey Moley’s 80s and 90s-themed bar, Caddyshack. Keen to hone your swing? Pre-bookings for the November launch period can be done via the Holey Moley website.

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