Pavement Whispers: Volume 506 May 6
From news of a Bowen Hill’s new specialty bakery to a Korean barbecue experience coming to Indooroopilly, The Weekend Edition is always on the search for the latest food news in Brisbane, dedicated to ensuring its readers are in the know. When we put our ears to the pavement this week, this is what we found out …
Queen Amann Bakery
Later this month, King Street in Bowen Hills will be blessed with a brand-new bakery, one shining a spotlight on a much-loved, but under-appreciated member of the pastry family. Queen Amann Bakery is the brainchild of coffee and hospitality veteran Larry Lim and NYC Bagel Deli masterminds Ania Kutek and Eddy Tice. With Queen Amann Bakery, the team will be specialising in Breton kouign-amann – a rounded, caramelised treat that the crew describes as “flaky, buttery and just a little full of itself”. While this specialty treat will form the centrepiece of the bakery’s offering, customers can also expect a range of fresh pastries, baked goods and sourdough breads, alongside fresh hand-crafted focaccia and rustic sourdough sandwiches. Queen Amann Bakery will also offer freshly squeezed juices and sublime specialty coffee – the perfect accompaniment to a pastry. Keep your eyes peeled for more in Queen Amann Bakery later this month!
BOBBYQ
The crew behind Sulzip Korean Kitchen & Bar has expanded its flavour-packed brand of hospitality, with KBBQ-centric sibling BOBBYQ opening at Indooroopilly Shopping Centre on Monday May 19. Looking to fill Indooroopilly’s long-standing gap for high-quality Korean-style barbecue, BOBBYQ will offer an immersive elevated dining experience centred around the rich and smoky flavours of Korean cuisine. Head chef Andy Noh has created a menu featuring the finest cuts – including premium wagyu and halal-certified beef and chicken – and a range of Korean-inspired dishes like crispy Korean fried chicken, kimchi pancakes, cold noodles and bone-warming hot pots. Each of BOBBYQ’s tables will be equipped with state-of-the-art ventilation systems, while the 120-seat restaurant will boast a modern and inviting atmosphere courtesy of wood-finished tables, and black and metallic finishes. Once open, BOBBYQ will trade seven days a week – seek it out on level three of Indooroopilly Shopping Centre when it opens to the public in a few weeks’ time.
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The Reserve Cellar
One of Brisbane’s finest wine bars has expanded its interest into the bottle shop realm. The Reserve Cellar & Wine Bar at Emporium Hotel South Bank has just opened its first standalone bottle shop in Wilston, giving wine lovers, craft-beer enthusiasts and spirits seekers a new place to source their beverage of choice. Offering a level of curated luxury, The Reserve Cellar has filled its shelves with an assortment of hand-selected drops, from rare limited-edition vintages to small-batch local spirits and craft beers from up-and-coming brewers. While The Reserve Cellar is set to quickly establish itself as a go-to resource for wine lovers, the shop is also set to double as an experiential outlet, with weekly tastings (hosted by visiting winemakers and The Reserve Cellar’s own Stuart Hoole) on the cards every Saturday, as well as artisanal cheese pairings and other curated experiences to come in the near future. You can find The Reserve Cellar in Wilston Village – head to The Directory for more info.
Rise Bakery Newstead launches lunch
Nearly six months on from its December opening at the Breakfast Creek Lifestyle Precinct, Rise Bakery’s Newstead outpost has entered its third and most exciting phase. The venue has evolved from a classic patisserie into a true all-day venue, bolstering its menu with a full list of cooked breakfast items, lunch dishes and a selection of boozy beverages. Guests can now swing through in the morning for pain perdu (egg-washed brioche, creme anglaise, berry sorbet and caramelised bananas), Pancakes Maison (pancakes with orange caramel, whipped mascarpone, orange segments and toasted almonds), and Rise’s Bakers Breakfast (fried free-range eggs, pork sausages, bacon, half croissant, homemade hash brown, trussed tomatoes and relish). Later in the day, the venue’s offering expands to include chicken ratatouille, croque monsieur and steak frites. Rise Bakery has also improved its venue with new riverside seating and outdoor lounges with bean bags.
If you’ve heard something that’s worth mentioning in The Weekend Edition’s Pavement Whispers, email [email protected].