Pavement Whispers: Volume 549 March 17

Yolk
In great news for fans of brekkie rolls, fried chicken and specialty coffee, Yolk – the concept famed for its revivifying bacon-and-egg rolls – will be expanding next month, with a new inner-city location set to open in early April. The brainchild of Studio P (the team behind Ping Pong and Morning After), Yolk will be transporting its heralded offering to the heart of The City, taking over a former hospitality space close to the action near the Golden Triangle. This time around, the Yolk crew is collaborating with Alkot Studio on the venue’s aesthetic, retaining the brand’s signature curves, arches and hatches, while incorporating more hard-wearing materials such as stainless steel and microcement. Though larger than its Gasworks sibling, Yolk Brisbane City will be more geared toward grab-and-go custom, with only five tables inside and a larger kitchen equipped to handle high-turnover trade and catering requests. Once open, Yolk will sling its full menu of eats, including its brekkie rolls (both bacon and egg, and steak and egg variants), chicken burgers, Yolk strips (buttermilk fried-chicken tenders), burgers, freshly squeezed orange juice and 5 Senses Coffee. We’ll have more info – including Yolk’s exact location – when the cafe opens next month.

Ember & Ash
A new multifaceted hospitality hub is promising Fortitude Valley wanderers a fresh-faced place to eat, drink and play. Luna Group Hospitality, the team behind nightlife destinations Su Casa, Eclipse, Juju Mermaid Beach and Night Market, has opened what might be its most ambitious venue yet, taking over the storied site once home to Alfred & Constance (and, most recently, Justin Lane) and transforming it into Ember & Ash. Described as an ‘always-on Swiss Army Knife venue’, Ember & Ash will operate from 6:00 am to 3:00 am, offering everything from early-morning coffee and woodfired fare to late-night cocktails. Crowned by a greenery-filled rooftop bar and anchored by an invite-only subterranean speakeasy, Ember & Ash promises to be a multidimensional mainstay of the entertainment precinct. The fun starts early at the newly opened cafe, which is serving Single O specialty coffee alongside flame-licked flavours across the likes of smoked-bacon bagels with fried egg, breakfast burritos, slow-cooked brisket with potato puree, potato gem eggs Benedict and braised XO mushroom medley. Ember & Ash’s restaurant and rooftop bar will open this Saturday, but we can confirm more fiery fare (including tomahawk steaks), top-shelf tequilas and high-end whiskies. Keep your eyes peeled for more.

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Baretto
Last week, the crew responsible for Azteca, Soko Rooftop and Lina Rooftop expanded its portfolio with Baretto – an Italian-inspired playground located at the base of Lume in Kangaroo Point. Wholeheartedly embracing the joy of food, the Baretto gang is leaning into the crave-worthy appeal of authentic Italian cuisine, devising an offering spearheaded by handcrafted pizzas, fresh pasta dishes, golden arancini and drool-inducing desserts. The menu features classic pizzas like pepperoni and margherita, as well as deluxe options like pizza topped with lamb and goats cheese, chicken and camembert, and prosciutto di parma. Two pastas are available – spinach and ricotta cannelloni, and Angus beef lasagna – alongside five kinds of arancini, Biscoff cheesecake and triple pistachio tiramisu. Head to The Directory for operating hours and menu info.

Warehouse 25
Warehouse 25 is entering a brand-new era, with new ownership pushing the Milton hot spot in a fresh and exciting direction. Stephen O’Brien and Angus Telford – the brains behind Dalgety Public House in Teneriffe and Mitchelton’s BoscoNero Italian – have linked up with award-winning distiller and founder of Lacey’s Hill Distillery Co. John Bradbury on the project, with the trio retooling the menu, beverage program and live-music calendar. The food offering has been overhauled with the addition of charcuterie boards, loaded potato skins, fresh cobb salad, crisp pizzas and Warehouse 25’s own signature Roast Beef Dipper – a toasted roast-beef sandwich served with a side of rich beef jus for dipping. The venue’s drinks list has been given an injection of Lacey’s Hill’s small-batch gin and vodka, crafted on-site. In addition to live music from emerging and established talent, Warehouse 25 will soon introduce themed trivia nights and community-led activations.

Clayfied Seafood Markets
One of Brisbane’s finest fish and chip spots is marking a major milestone this week. Clayfield Seafood Markets will be celebrating its tenth birthday tomorrow, Wednesday March 18. The highly awarded seafood slinger (regarded as one of the best in Queensland) will be offering ten percent discounts on its entire offering throughout the day – including its sashimi-grade Tasmanian salmon, Mooloolaba king prawns, Pacific oysters and more. Then, from 4:30–6:30 pm, Clayfield Seafood Markets will be putting on a spread of nibbles and cold beverages, with locals encouraged to pop in and help the team celebrate in style.

Zio Porco
Ever heard of tigelle? Also known as crescentine, these small round flatbreads hail from Italy’s Emilia-Romagna region, where they’re often served at aperitivo time alongside cured meats and cheeses. Despite their popularity in Bologna and Modena, they remain surprisingly rare outside their home region. Nicolo Campagnari, co-owner of Fortitude Valley pasta lab Ripiena, has long wanted to help popularise the dish in Brisbane after studying in Bologna, and later this year he’ll do just that with Zio Porco, the city’s first tigelleria. Opening in a small space on Skyring Terrace in Newstead, the venue will focus on just two items – tigelle and piadina (an unleavened flatbread) – filled with an assortment of cheeses and cured meats. Designed as a relaxed spot for light meals or aperitivo-style sharing, Zio Porco will keep things simple with a minimal drinks list and an open kitchen where guests can watch the breads being made, reflecting Campagnari’s goal of recreating the straightforward charm of an Italian tigelleria. Get more info here.

If you’ve heard something that’s worth mentioning in The Weekend Edition’s Pavement Whispers, email [email protected].