Pavement Whispers: Volume 512 June 17
From news of a new Latin-inspired restaurant at The Barracks to a Brisbane expansion for a global cocktail powerhouse, 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 …
Tellus Bar & Dining
A new eatery and bar inspired by grape, grain and dough is set to open at The Barracks in Petrie Terrace soon, with Tellus Bar & Dining pencilling in its official launch date for Tuesday July 1. Named after the Latin word for ‘earth’, Tellus will be incorporating elemental inspirations across its menu of Latin-inspired fare, which we hear will be rich in texture, colour and flavour – and come with big portions. We’ve been told to expect the likes of crispy pork belly with sauvignon blanc garlic sauce, lamb ribs glazed with a tamarind and maple jus, and paired with a zesty green chilli escabeche, and grilled prawns lathered in herb butter. The sustenance will be backed by a sturdy wine list that balances old and new-world vino, boasting 30 wines by the glass and 70 by the bottle. While there’s still a few weeks to wait until Tellus opens for lunch and dinner, those in close proximity to the Petrie Terrace hub can swing by and grab a morning pick-me-up from Alfresco +1 by Tellus – a casual pit stop operated in partnership with West End’s Picnic Cafe serving pastries and specialty coffee from Paradox Coffee Roasters. Bookings for Tellus Bar & Dining are now open – head to the restaurant’s website to snag a seat for opening week.
Death & Co.
Famed for its bars in New York City, Los Angeles, Denver and Washington D.C., craft-cocktail specialists Death & Co. is a big name on the global bar scene. In news that will surely excite sippers across the southern hemisphere, Death & Co. has announced that it will be opening its fifth and sixth locations right here in Australia – and Brisbane will be home to one of them. Death & Co. is teaming up with hospitality juggernaut Australian Venue Co. (the crew behind Riverland, Friday’s, Port Office Hotel and The Wickham) to open the Brisbane joint this spring, with a recruitment effort underway to find top bar talent eager to join the innovative and award-winning team. Stay tuned for more on Death & Co. Brisbane in the second half of the year.
Pneuma
In a statement released to media on Monday June 16, Matt Blackwell has announced that he will be stepping away from his role as head chef and co-owner of lauded inner-city restaurant Pneuma, citing a divergence in direction. The talented chef, who opened Pneuma on George Street in 2023 alongside fellow chef and restaurateur Dan Arnold, noted in his statement that “the current direction of the business no longer aligns with his original vision”. Though a hit with critics and diners, Matt says that he doesn’t see a future with Pneuma in its current trajectory. “The direction the business has taken no longer reflects the values or vision I originally set out with,” Matt said. “As such, I believe it’s the right time for me to move on.” In a separate statement, Dan Arnold expressed his thanks to Matt, praising the chef for the dedication he had put toward the restaurant over the past few years. “When we first opened Pneuma in late 2023 as a pop-up we never thought it would become the restaurant it has become today, and I am proud of what we have been able to achieve in those few short years,” said Dan. Dan also confirmed that Matt will remain on the pans until Sunday July 6, after which Pneuma will close, though expressed his intention to keep this site and commence its next chapter in the coming future.
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Sokyo Brisbane
The Star Brisbane’s high-end Japanese restaurant Sokyo has announced the hire of a brand-new head chef, with Tuan Colombo joining the team headed up by executive chef Alex Yu. Tuan, who previously worked with Alex at Sokyo Sydney and recently helped launch Tokyo Samba in Sydney alongside executive chef Chase Kojima, is bringing a unique perspective to Sokyo Brisbane’s culinary offering, imbuing the restaurant’s brand-new winter menu with inspirations drawn from his Italian and Vietnamese heritage. Highlights of the menu include Kentucky-style fried oysters with a yuzu kosho ranch, Japanese-style Kurobuta pork belly curry and Binchoyaki spring chicken with Vegemite tare, jalapeño kosho and pumpkin koji puree – all of which are available alongside Sokyo’s legacy dishes. Keen to try Tuan’s dishes? Head to the Sokyo Brisbane website to make a booking.
Sarni
While you don’t need an excuse to visit Ascot sandwich slinger Sarni, the crew behind the Racecourse Road haunt has a great one for you. Last week, Sarni’s fryer called it quits and, as such, the crew have been forced to install some upgrades. This Friday, Sarni will be dialling in its new fryer and will be running a special $15 fried-chicken sandwich deal all day along. Swing by between 10:00 am and 8:00 pm for some crispy golden goodness.
Winnifred’s on Arthur
Few in Brisbane know more about Champagne than Megan Nunn, who has spent nearly a decade championing Grower Champagne through masterclasses and events, all in pursuit of a larger dream – creating a dedicated Champagne destination here in Brisbane. This August, that dream will materialise as Winnifred’s, a multifaceted venue in Fortitude Valley featuring a Champagne bar and garden, a French-inspired bistro, a boutique bottle shop and two event spaces – all housed within a reimagined former furniture store on Arthur Street. Each area is named after a Champagne subregion and the design reflects Megan’s deep reverence for the region’s character and craftsmanship, with bespoke furnishings, imported artisan wares and a focus on sustainability, including a goal to become Australia’s first net-zero energy hospitality venue. With a cellar of around 15,000 bottles and 363 cuvees – from both independent Grower producers and renowned Grande Marque houses – Winnifred’s will offer a curated exploration of Champagne’s diversity, complemented by seasonal dishes from chef Antoine Potier. At its core, the venue is a tribute not just to the Champagne region, but to the spirit of warm, generous hospitality embodied by Megan’s nanna, for whom the venue is named.