There’s nothing demure about Blackbird. From its decadent Jazz Age fit out to the expansive views across the Brisbane River, taking in Story Bridge and the Kangaroo Point Cliffs, Blackbird is very confident about its message. The Gatsbyesque motif runs deep, with it informing the lavish pitch of the two bars and dining spaces, which cater for both intimate and more expansive experiences, right down to a flotilla of gold chesterfields on the river-front terrace.
The food here is described as ‘heritage Australian barbecue’, conceived by executive chef Jake Nicolson (Circathe Prince, Lake House, and The Vineyard, The Square and The Ledbury in London).The centrepiece of the kitchen is an Infierno grill imported from the USA–though it’s fuelled with local ironbark–which was designed by Dan Barber for his Blue Hill at Stone Barns. For those that like kitchen kit, it’s a piece of equipment that sends a shiver down the spine. As José Andrés says: “Until you have worked on something like this, you cannot know what a grill is.”
The focus is on sustainable seafood, dry-aged meats and locally grown and reared produce. And while these are all presented with a decent amount of Roaring 20s theatre, behind all the sheen and outward glamour, beats an environmentally conscious heart, with the ironbark for the grill obtained from sustainable sources and a compostable green waste program employed, amongst other measures.
As with the food offer, the wine list is extensive, taking in 500-odd offerings from around the world, with the guiding principal being that they should be great examples of variety, style and origin. This attitude also informs the approach to wine service. As Penny Grant, chief sommelier for the Ghanem Group, says:“Our wine service follows a simple philosophy: we are here to nail your brief. After all, you are the people drinking it. We are not here to oppose an agenda. We just want you to have a good and memorable time.”Hear, hear.
1889 Enoteca owes half its name to the heritage-listed Moreton Rubber building’s history, but the other half, and the source of its inspiration, is to be found in the great wine bars of the Eternal City. Owner Dan Clark has been travelling to Italy for over 20 years. “The great enoteche of Roma are the…
Cru Bar & Cellar is woven into the fabric of Brisbane, with the pioneering venue never seeming to show its age, even after over a decade and a half. Wrapped around a central onyx bar, tables skirt the perimeter of the building, with patrons even seated on the sills of the retractable windows, almost spilling…
A welcome relief from the conspicuous glamour of Noosa, Theo’s is a warm local for residents and blow-ins alike, with smart and simple food, a super-friendly vibe and some serious product.
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