Haven Bar & Restaurant is the latest venture from the Black Hops crew and has transformed the former AWOL site, which was their dedicated barrel-aged and wild-ferment taproom. As much as they loved the original incarnation, restrictions on the venue’s licence meant they couldn’t serve food and could only sell barrel-aged beer, which you can imagine is limiting. Almost 18-months ago, the tough decision was made to close the doors so they could reinvent the space with a new name and a new vision. The plan was never to create another Black Hops venue, Haven was intended to look and feel different, from the arched timber over the bar to the cascading greenery, a stark contrast to the dark and moody vibe of its sibling spaces. Beyond cosmetic changes, the team has secured an Artisan Producer’s licence, which means they are now able to offer food as well as expand the drinks selection. To that end, Haven Bar & Restaurant showcases Queensland suppliers across its entire range, from the small-scale producers that supply the ingredients for the menu of bites to the cocktail list that features a margarita made with an agave spirit made in Cairns.

Hospitality operations manager Riley Edwards curated Haven’s newly debuted wine list, which ranges from white and sparkling to rosé and robust reds. As you would expect, the entire range of Black Hops beers fill the taps, including one that remains dedicated to their experimental barrel-aged brews. “The real challenge was to find the spirits we wanted, because under the license you can’t use any of the big names,” Riley explains. On Haven’s cocktail list, crafted by venue supervisor Ethan, you’ll find an espresso martini made with Wolf Lane coffee liqueur and Penny vodka, a paloma featuring Mt Uncle agave spirit and an Australian negroni with Wildflower gin and Old Dog Rosso vermouth. As for the bites, Haven’s menu is compiled by Fabio Wolf (yes, really) and is geared towards grazing with a selection of breads, dips and artisan cheese alongside some small bites such as jamon-and-cheddar croquettes, slow-cooked maple-and-hickory pork belly and kimchi popcorn chicken. We’re told Fabio is pretty keen to delve further into Brazilian barbecue with a smoker on its way, suffice to say, we’re drooling already.

Haven Bar & Restaurant is now open! Head to the Stumble Guide for opening times and booking details.