Saddle up and make tracks for Albion’s newest eatery Vaquero
Nothing impresses a member of the opposite sex more than a well-presented charcuterie board, which is why you should pay close attention what is written here. One part Spanish-influenced restaurant and bar, one part gourmet butcher, Vaquero (Spanish for cowboy) and the conjoined The Albion Butchery is a great pairing for anyone seeking sumptuous charcoal-roasted cuisine, gourmet charcuterie meats and exemplary cocktails. Throw in a sublime interior setting for good measure and Vaquero is perfect for your next intimate get-together or as we call them, ‘meet-cuteries’.
The space
Nick Pinn and Laurie Rogencamp – the minds behind venues such as Malt Dining, Malt Pier and Malt Traders – have always had knack for drawing inspiration from well-designed spaces. The pair’s newest projects Vaquero and The Albion Butchery prove that they indeed have an eye for locations, with the two-part venue situated inside a gorgeous building on Sandgate Road. Built in the late-1800s, the building once housed a state-owned butcher, which provided the spark of inspiration for Nick and Laurie’s concept. A street-front portion has been converted into The Albion Butchery, serving a range of cured meats, which can be seen hanging in a cabinet behind the counter. Walk through the butcher into Vaquero proper and the space opens up in front of you. On your immediate right is a striking bar set up, followed by the bustling kitchen pass. On your left, tables line the opposite wall for intimate pairings and small groups (a separate room is portioned off for larger groups). The space incorporates a chic and moody colour palette of dark greys and timber, with spot lighting highlighting key features such as an impressive rope feature wall. At the venue’s rear is an outdoor courtyard, which features its own bar nook and plenty of seating for balmy summer nights.
The food
Vaquero serves a range of Spanish-inspired tapas and share plates to encourage patrons to try a range of dishes. Head chef Damon Porter (ex-Aquitaine) has curated a seasonal menu that focuses on quality, locally sourced protein. Many dishes utilise a specialised charcoal oven, including the likes of coal-fried sheep’s brains, charred broccoli and asparagus and coal-fired carrots with manchego cheese custard. Other mouth-watering morsels include free-range pork terrine, shimeiji mushroom clusters with porcini brioche, smoked duck breast and organic Bendele farm duck liver parfait. In addition to these options is a range of charcuterie boards, which incorporate small goods also available at The Albion Butchery. Platters are available in small, medium and large sizes, with the biggest catering to eight (yep, eight) patrons. Vaquero’s bar is amply stocked (seriously, you need to see it to believe it) with a strong focus on cocktails. Choose from large decanters offering batch-made classics or fresh jar cocktails, which ensure consistency across every visit. Australian craft beer cans and upwards of 80 wines from Spain and Australia are also available.
The details
The private dining space can seat groups of up to 14 patrons, while the rear courtyard is available for functions (a retractable roof will be installed soon). Boxes are placed at every table for storage of bags and accessories while you dine. An adjoining arcade is included in the alcohol license area, and will be utilised in the coming months.
For more information on Vaquero and The Albion Butchery, head to the Stumble Guide.
The Stumble Guide is our comprehensive Brisbane dining guide with more than 2400 places to eat, drink, shop and play.
