Venner

West End restaurant Venner brings neo-Nordic sensibility to Boundary Street, taking over the former Gum Bistro site with a produce-driven, sustainability-focused approach shaped by founders George Curtis, James Horsfall and chef Jack Stuart. Named after the Danish word for “friends,” Venner channels the contemporary Scandinavian ethos of seasonality, minimalism and respect for the land, while grounding its menu in Queensland produce. Expect a hyper-seasonal menu featuring dishes such as kangaroo pastrami with cultured cream, squid noodles with celeriac and ham consomme, wild venison with native greens, and refined desserts like buttermilk custard with fig leaf and ginger granita, with preservation and zero-waste techniques central to the kitchen’s philosophy. A tight wine list spotlights organic and biodynamic producers from Australia and Europe, while aquavit-led cocktails lend a Nordic tilt to the bar program. The light-filled interior – warm timber, curated art and ceramics – balances elegance with approachability, delivering a polished yet welcoming dining experience rooted in friendship, time and place.