It’s a building that catches the eye as you trundle along Brunswick Street and one that housed two of the city’s most beloved dining institutions for almost two decades. Planted on the corner of Robertson and Brunswick Streets, the heritage-listed building that previously boasted the likes of Isis and Ortiga is now the new home of Brisbane’s fourth Pig ‘N’ Whistle gastropub. Joining venues in the Riverside Centre on Eagle Street, Indooroopilly Shopping Centre and Queen Street Mall, the new Pig ‘N’ Whistle aims to offer a welcoming, laidback setting for a classic British feast and refreshing pint.

Owners Godfrey and Jenny Mantle of Mantle Group have tweaked the space, creating a breezy courtyard with retractable roof to make the most of Brisbane’s steamy summers and fend off those afternoon storms. Patrons can take a seat on the footpath to watch the bustle of Brunswick Street pass by or cosy up between the exposed brick walls inside the two-level space. Head chef Michael Muir and executive chef Deniz Coskun combine ingredients from Mantle Group’s organic farm in Pullenvale and its central kitchen in East Brisbane – which hosts a butcher, French pastry chef and saucier – as well as a bunch of local farms to craft classic British dishes in the open kitchen downstairs. Offering lunch and dinner seven days as well as weekend breakfasts, the Pig ‘N’ Whistle will kickstart your day with a full English breakfast, treat you to share plates and salads for lunch, or fill the belly with a Kimberley Red flap steak with duck-fat potatoes, a pulled pork roll or a tiger prawn pizza for dinner. The venue’s wine cellar houses a range of predominantly Australian and New Zealand drops, while upstairs the bar offers eight wines and 18 local and international beers on tap, as well as an old-style English pump tap.

For contact information and trading hours, check out our Stumble Guide.