Night Feast
Last week, the team behind Night Feast revealed that the massively popular culinary festival would be returning in 2026, announcing a new set of dates for this year’s iteration. Night Feast will be shifting its month-long season to the wintertime, taking over the Brisbane Powerhouse and its surrounds from Wednesday July 29 to Sunday August 23. While the weather is expected to be cooler, Night Feast’s offering of eats will be as hot as ever – expect the same boundary-pushing menus, festival exclusives and engaging art experiences as always. Keep your eyes peeled for line-up announcements in the coming months.

Fox Coffee
Over the past ten years, Fox Coffee has evolved from humble roaster into a wholesale powerhouse. The Geebung-based coffee producer has become a fixture of the local caffeine scene, with its on-site espresso bar gradually increasing its output to 150-kg of coffee sold per week. To celebrate a decade of existence (and to better service its loyal clientele), Fox Coffee is undergoing a bit of an upgrade. Next Tuesday January 27, the warehouse’s roller door will close as its espresso bar gets a makeover, with a coffee-slinging pop-up running for approximately four weeks as the site’s new internals take shape. The brand-new espresso bar, designed by Collectivus and built by Lowry Group, will look to give the space a polish while also allowing the team to level up its production – think a bank of brand-new gear (including six grinders, two La Marzocco coffee machines and two Übermilk frothers) installed alongside new joinery and retail shelving. Once complete, the Fox Coffee team will be able to dispense cups of the good stuff – including its three blends, two single origins and one decaf option – with speed. The on-site kitchen will also be slinging its existing menu of focaccia toasties, Italian-style bomboloni, brioche Vegemite scrolls, biscuits, muffins, sausage rolls and quiches, with plans to upgrade its dining experience later this year. Stay tuned for a look at Fox Coffee’s retooled espresso bar in March.

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Arcade Wine
In exciting news for Ashgrove oenophiles, Arcade Wine has announced its return to its original home, with the team sharing via social media that it will be reopening its wine bar and bottle shop off Waterworks Road next month. Owner-operators Danilo Duseli and Matthieu Rabiet have been keeping Moreton Bay locals fed and watered at Arcade Wine’s Redcliffe Parade location for the past year and a half, however, due to the upcoming redevelopment of Comino’s Arcade, the beloved haunt is now relocating back to its old stomping ground. Arcade Wine Ashgrove will reopen in the back half of February, offering a new tapas-style menu and a retooled wine list showcasing Italian drops from big names and independent growers. Check in soon for more on Arcade Wine’s reopening!

YOMG Carindale
Yo My Goodness (YOMG) is continuing its efforts to expand across Queensland, with the Melbourne-born burger and self-serve frozen yogurt brand announcing a new location at Westfield Carindale. Set to open later this month, YOMG’s Carindale outpost marks the brand’s fourth location to open in the Sunshine State in two years. Fans and newcomers can expect YOMG’s full menu of Angus beef burgers, indulgent shakes and its signature self-serve frozen yogurt and toppings bar, with a colour-soaked and modern fit-out infused with the brand’s playful and energetic DNA. Don’t expect YOMG to slow down any time soon – we hear word of more Queensland locations in the pipeline, so stay tuned for more.

And, in case you missed the big news last week …

Venner
George Curtis and James Horsfall, already busy running their inner-city wine bar and dining room Milquetoast, are launching a new venture – Venner, a 50-seat West End restaurant opening at the end of February in the former Gum Bistro space. Joining them is Jack Stuart, head chef of Blume, forming a trio that has devised a Neo-Nordic concept grounded in Australian produce, sustainability and disciplined creativity. Inspired by contemporary Scandinavian dining yet rooted in local ingredients, Venner will offer a la carte, set menu and Sunday brunch options featuring dishes like kangaroo æbleskivers, butter-poached trout roulade and venison tartare, with a strict focus on using every part of each ingredient. James will curate a 60-bottle wine list emphasising organic, biodynamic and seasonal choices, while Milquetoast’s Aidan Perkins oversees a minimalist cocktail program featuring aquavit-based drinks and seasonal ferments. The interior, designed with light timber, natural light and art, blends elegance and simplicity, creating a space for friends to gather and savour carefully considered food and drink that celebrate both Nordic restraint and Australian provenance. Read all about it here.

+81 Sushi Kappo
Building on the success of his Ginza-inspired Aizome Bar, Hisatake Kamori continues his mission to introduce Brisbane to the art of omotenashi with +81 Sushi Kappo, an ultra-chic 12-seat kappo-style omakase restaurant opening off Montague Road on Thursday February 5. The restaurant will be led by Tokyo-trained chef Ikuo Kobayashi, whose decades-long career includes tenures at Michelin-starred institutions such as Kyubey, Sushi Kanesaka, Sushi Saito and Sushi Iwa. At the counter, chef Kobayashi will prepare an ever-evolving, seafood-driven omakase menu shaped by edomae traditions, micro-seasons and meticulous technique, combining premium local produce with select Japanese imports and anchoring each course with his distinctive shari, reimagined in rare charcoal and spirulina-infused blue expressions. Grounded in precision, balance and purity of flavour, the experience is designed to be deeply personal and immersive, complemented by a refined beverage program curated by venue manager and head sommelier Sean Lam, featuring artisanal sake, rare Japanese whiskies, champagne and thoughtfully chosen wines, with optional pairing menus. Housed within a modern, minimalist interior defined by a monochrome palette, soft metallic textures and gentle lighting, +81 Sushi Kappo offers an intimate setting that culminates in an adjoining lounge for post-dinner Japanese whiskies and liqueurs. Want to know more? Click here.