The Dish: Brisbane food news you might have missed this week
There’s a lot happening in Brisbane these days, almost too much to keep up with. The Dish is a rapid-fire rundown of Brisbane food news – quick taster-sized tidbits to keep you in the know and, perhaps, tickle your taste buds.
Mr Percival’s debuts a new summer menu
Howard Smith Wharves favourite Mr Percival’s is getting a Euro-inspired menu makeover just in time for the warmer weather. The culinary glow-up comes courtesy of the restaurant’s new head chef head chef Alessandro Pizzolato, who is imparting his Rome-born style and signature bold contemporary flair on the offering. Embracing the timelessness of classic dishes the new menu has been designed with long, sun-soaked afternoons in mind. On the menu diners can find fried calamari with zucchini, Western Australian octopus paired with potato rouille and Tuscan kale, along with spaghetti with Goolwa pipis, lemon and bottarga. If the river views have you feeling particularly celebratory, why not indulge in Mr Percival’s seafood platter, which comes complete with rock oysters, cured South Australian mussels, tuna and scallop crudo, prawn cocktails, and Moreton Bay bugs, topped with salmoriglio. The drinks list has also undergone a Euro-summer transformation, with the introduction of Isola Rosa – a rhubarb aperitif with watermelon, soda and prosecco – as well as the Green Lilo, which mixes St Germain Elderflower, Ketel One Vodka, cucumber, melon and soda. To celebrate their latest culinary venture, the bar will launch Mr Percival’s Brunch Club, a six-week Sunday brunch experience starting from October 26 — the ideal introduction to the sunny new menu and the coming of summer.
Lune Lab, Lune Croissanterie’s cherished seasonal showcase, is making its return
Australia’s favourite pastry innovator Lune Croissanterie is bringing back Lune Lab – a fan-favourite event showcasing the venue’s latest creations and delicacies in an exclusively intimate setting. Lune Lab Vol. II will offer an after-hours, six-course dining experience on a five-week run, evolving from season to season for a freshly unique menu each time. With a maximum of ten seats available per session, guests can witness first-hand the chefs’ creative freedom as they showcase their boundary-bending skills without the crowds that the croissanterie typically draws. Lune’s recently announced spring menu features gin-cured salmon paired with a Lune brioche coated with nori butter, duck with croissant gratin, chard and jus, and a rhubarb, ginger and buffalo yoghurt tart. Dished up on a series of plates dynamically designed to highlight texture, temperature, presentation and flavour, Lune’s masterfully curated spring menu will run on Fridays and Saturdays from October 31 to November 29. Bookings for Lune Lab Vol. II are now open, with the only available session times being on Friday October 31 and Friday November 14. Book your spot here before they are all gone.
You might like
RnBrunch at Sasso Italiano
Woolloongabba’s favourite retro-tinged Italian-inspired eatery Sasso Italiano is turning Saturday brunches into a celebration of soul – complete with beats, eats and drinks. Launching on Saturday October 25, this weekly escape is looking to elevate your Saturday brunch ritual with intimate and unplugged performances from Brisbane’s best vocalists and musicians. As smooth harmonies and groovy tunes blend with the venue’s nostalgic New York interior, a steady supply of champagne and Italian-style eats will keep the buzz flowing as the morning mellows. Take your pick form sirloin with confit mushrooms and sunny-side eggs or Sasso’s special Pizza Bismark, while the drinks menu features the fig-jam Fico and coconut-cream limoncello margaritas, as well as Dal Zotto wines and Aether beers. If you’re wanting to start the party the right way, a premium package unlocks Moët on arrival. For a high-energy start to your weekend, Sasso’s RnBrunch is a charismatic social experience bringing flavour and musical flow to the heart of Woolloongabba. Book your table here.
The team behind chic inner-city eatery BŌS is pulling out all the stops for a one-night-only Japanese-inspired feast on Friday November 14. Guests will step off the streets of Brisbane City and into Tokyo, with BŌS transforming into a neon-lit izakaya complete with fiery grills cooking up a feast curated by head chef Wesley Marshall. With years of experience in Japanese kitchens, Wesley has lovingly curated a multi-course degustation menu of Japanese delicacies paired with a cultured drinks list of sake-based cocktails and premium beverages. On the menu, diners can find dishes including Kirin beer bread with edamame spread, kingfish cured in sake, hokkaido scallops, swordfish tataki, woodfired wagyu sirloin and more. With tickets priced at $130 per diner and limited seating available, book your spot now to treat yourself to a night in Tokyo at BŌS.
Cheeky Poké x Harris Farm Markets
Good news, Cheeky Poké fans! The Brisbane-born health-food brand has announced a special partnership that is making its popular fresh poké bowls even more accessible. Cheeky’s new line of Grab & Go bowls are now available in three Harris Farm locations across Queensland (Clayfield, West End and Isle of Capri) marking the brand’s evolution from a beloved bricks-and-mortar local to large-scale grocery distribution. Cheeky first opened in 2017 in Newstead, where it quickly became known for its high-quality health food and poke bowls. Since introducing its Grab & Go options in 2024, Cheeky Poké has been working its way onto the shelves in boutique stockists and independent grocers across Australia. Cheeky’s Grab & Go bowls can be found in range of Brisbane favourites from Flannerys and Good Things Grocer to Rosalie Gourmet Market and even Coles Locals. Now, with Harris Farm jumping on the Cheeky train too, this Brisbane brand is poised to go nationwide.
Whispering Angel Rosé Garden
Spring is officially here, which means that the team at Customs House is celebrating the seasonal change with the return of a beloved pop up. The venue’s riverside terrace has been transformed into a stunning floral wonderland for the Whispering Angel Rosé Garden, which officially launches on Tuesday September 16. The ideal destination for a springtime soiree, guests to the pop-up can expect glasses of Château d’Esclans Whispering Angel rosé, flutes of effervescent Moët & Chandon, refreshing berry-hued cocktails and a menu of seasonal seafood bites (think Moreton Bay bug croissants and freshly shucked oysters – all enjoyed inside one of four domes, each draped in lush greenery and flowing fabrics. For an extra-lavish experience, try the Rosé High Tea – a sumptuous and elegant feast boasting a selection of French-inspired canapes, freshly baked scones, and delicate petit fours, plus fine teas, freshly brewed coffee and, of course, plenty of Whispering Angel rosé. Click here to book a dome or to sign up for a high tea experience.
Rhythm & Burgers at Two Yolks
South Bank’s sunniest burger joint is bringing something new to its menu as the spring weather draws the public back onto the streets. Rhythm & Burgers is Two Yolk’s R&B-themed take on the beloved bottomless brunch experience, adding live entertainment and that street-party feel to your next mid-morning outing. Kicking off on Sunday September 28 – and available from 11:00 am to 3:00 pm on weekends – Two Yolks will be slinging an unlimited supply of its signature gourmet potato-bun sliders, along with seasoned tots and plant-based options. These egg-cellent offerings can be washed down with bottomless mimosas, fresh lemonade and Arnold Palmers, while the dynamic R&B grooves of DJ Victor Lopes will help you work it all off. If you needed another reason to upgrade your AM feasting, Two Yolks will also be holding a $500 raffle, with every guest scoring instant entry included in their admission cost. Rhythm & Burgers is a child- and pet-friendly event (kids under 12 can dine for half price), so bring the whole crew! Click here to purchase a ticket.
Hungry for more? Keep up to date with Brisbane’s most anticipated openings with Pavement Whispers.