Fortitude Valley's The Apo offers a daring dining and drinking experience
Fortitude Valley's The Apo offers a daring dining and drinking experience
Fortitude Valley's The Apo offers a daring dining and drinking experience
Fortitude Valley's The Apo offers a daring dining and drinking experience
Fortitude Valley's The Apo offers a daring dining and drinking experience
Fortitude Valley's The Apo offers a daring dining and drinking experience

Fortitude Valley’s The Apo offers a daring dining and drinking experience

Following the successes of Gerard’s, Laruche and the ever-growing Hatch & Co. portfolio, The Moubment Group has added another notch to its belt with the opening of cutting-edge restaurant and bar The Apo.

Bakery Lane is bursting at the seams with stellar retail and dining spots, and the district’s crowing jewel is now ready and raring to wow patrons as The Apo opens to the public. The innovative venue aims to set itself apart with its blend of contemporary chic atmosphere and experiential and innovative approach to dining and drinking. The Apo is the brainchild of Elie Moubarak, who has drawn inspiration from the heritage-listed building’s history as a former Apothecaries Hall to create a striking venue fronting Ann Street. Split over two levels, The Apo is adorned with stylish furniture, creative light fixtures and marble trimmings, all set against exposed brick walls. Taking advantage of Bakery Lane’s relative seclusion The Apo also spills out to a back courtyard, with a 160-patron beer garden adding another dimension to the venue.

Elie has sourced some incredible talent from in-house to helm The Apo’s bar and kitchen. Pez Collier – formerly of Lychee Lounge – has been given free reign to create a drinks offering that encompasses a range of cocktails, supported by a great selection of premium beer, wines and ciders. Group executive chef Ben Williamson has come across to oversee the kitchen, taking a modern approach to French-style food with Lebanese influences. Dishes range from smaller bites such as smoked tartare with aniseed and juniper, potato and egg yolk, and Lebanese tacos with spiced goat, garlic yoghurt, pickled petter, mint and onion chips, to larger plates of Black Onyx tri-tip steak with green chilli and coriander butter and pommes frites. All plates boast a heavy focus on fresh seasonal produce where possible, with vegetarian options available.

For more information and opening hours, head to the Stumble Guide.

The Stumble Guide is our comprehensive Brisbane dining guide with more than 1800 places to eat, drink, shop and play.

Subscribe:

Sign up for our weekly enews & receive more articles like this: