Heritij


Michelin-starred chef Manjunath Mural brought his Asian-Indian gastromony to the Brisbane Quarter precinct in September 2018, partnering with Malt Dining’s Nick Pinn and Saffron Restaurant’s Sridhar Penumechu for Heritij. Heritij offers fine-dining experience serving fare made with traditional Indian preparation methods and imbued with Australian flavours. The venue is situated on the first floor of Brisbane Quarter’s retail podium, boasting 788 square metres of restaurant space and killer views of the Brisbane River. Large concrete tandoor ovens are used to cook proteins, vegetables and naans, while dishes like Kashmiri lamb shanks, charred silverbeet with masala caviar, and Heritj’s signature flambé leg of lamb exemplify the kitchen’s blending of tradition and modernity in perfect balance. Blues, greens, oranges and purples are found in abundance across Heritij’s main dining space, balcony, cloistered private dining spaces and even menus. Smaller decorative touches reference Indian culture, but the space at large remains timeless. Nick Pinn has brought his hospitality know-how to the bar offering – helping conceptualise a space serving unique street-food options, small-batch spirits, minimal-intervention wines and a sizeable cocktail selection.



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