Blending art and culinary endeavour, Mews at Crystalbrook Vincent looks to deliver a sense-enlivening dining experience to those venturing down to Howard Smith Wharves. One part eatery, one part art gallery, Mews boasts a bright and bold aesthetic courtesy of a number of works from Brisbane-based creatives like Mr.Sor2Ash TaylorJames EllisJORDACHE and MCRT Studio. Executive chef Andrew McCrea has created a menu that encompasses breakfast and dinner, serving fare wrought from hyper-local produce. Early risers can mosey in for eggs Benedict with Garron pasture-raised eggs and press Yatala ham hock muffins and black fennel-cured salmon with spiced Lockyer Valley cauliflower, while those that dine later in the day can treat themselves to Macquarie wagyu intercostal croquettes with smoked bonito, Moreton Bay bug with spicy cornbread, roasted karbullah lamb with seasonal Mapleton farm vegetables, and Abrolhos Island scallops with pressed Gooniyandi pigs cheek. An extensive wine list takes in a breadth of varieties from established and up-and-coming producers, including Queensland wineries Witches Falls and De Beaurepaire Wines. A tidy cocktail selection includes forgotten classics and new signatures.


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