Rebelo Group announces The Greenhouse – a versatile new dining destination coming to Newstead
A brand-new multidimensional restaurant, bar and social hub is set to bring a new layer of energy to Newstead’s evolving dining scene next month. Positioned beside parkland at Quay Waterfront, The Greenhouse – the newest concept from the team behind The Wolf Dining – will blend fire-driven cooking with a flexible, multi-zone design. From casual drinks to leisurely lunches and lavish dinners, it’s shaping up to be a regular destination for locals.
As the developments bracketing Skyring Terrace are completed one by one, life is beginning to sprout along the corridor’s streetscape.
On the Gasworks side, at the base of Mirvac’s LIV Anura building, a host of new eateries will soon make their debut. Over the road, at the bottom of the developer’s 25-storey apartment building, Quay Waterfront Newstead, a multidimensional venue is taking shape.
The Greenhouse, a new refined dining concept from Rebelo Group (The Wolf Dining and Stanton Brasserie), is gunning to be the social anchor of Newstead. Defined by fire-led cooking and sculptural architectural flair, The Greenhouse is not only shaping up to be the group’s largest venue to date, but also its most versatile.
“We didn’t want [The Greenhouse] to be a one-trick pony, we specifically wanted to have multiple touch points,” reveals Fabian Rebelo, founder of Rebelo Group. “We wanted to create something similar to [Stanton] – something that had that social feel.”
The 220-seat venue is situated at the rear of Quay Waterfront’s ground floor. Adjacent to the parkland and in sight of the Brisbane River, the venue boasts an enviable position – in the thick of Newstead’s thriving epicentre, but removed enough to feel separate from the buzz.
You might like
Fabian is looking to lean into The Greenhouse’s parkside position, drawing upon the natural elements of its surroundings for the venue’s design, which is spearheaded by regular collaborator, acclaimed design principal Melissa Collison.
“The entire restaurant has operable sliding doors, so it completely opens up and becomes part of the parkland,” explains Fabian. “It spoke to the green and it spoke to the landscaping, so there’s lots of raw finishes inside – lots of stone, glass, wood and cement.”
Though the layout draws inspiration from the flowing waters of the river nearby, The Greenhouse will be loosely divided into distinct zones, each geared towards a different purpose.
A bar area will flow into a central dining space, which then moves into a lounge portion followed by banquette seating at the rear. Guests will also be able to gather on The Water Terrace outside in teardrop-shaped booths near the building’s ponds, with views stretching across the green.
Subscribe for updates“You can access everything, but there’s physical joinery separating spaces, so it doesn’t feel like there are 220 seats,” Fabian tells us. “It gives people an opportunity to drop in to the bar for some tapas and a beer, or the lounge for a glass of champagne and some people watching.”
This versatility is reflected in The Greenhouse’s culinary offering, which will encompass dinner seven nights a week, lunch Thursday through Sunday, and breakfasts on weekends. Evan White (formerly of Coats Group) has joined The Greenhouse as executive chef, overseeing a menu defined by charcoal and woodfire cooking.
“We decided on modern Australian cuisine, because it gives us a license to do anything,” Fabian reveals. “We gave [Evan] the foundation pieces of the menu and he’s just chopped, changed and moved it around and shaped it to where it is at the moment.”
The menu will feature a number of sections, with most dishes geared towards sharing. Raw plates and entrees will lead proceedings, followed by large-format mains like succulent chicken (cooked in an imported French rotisserie), slow-cooked roasted lamb shoulder and whole deboned fish. A woodfire oven will be employed to cook pizzas, which will be available for dine-in and takeaway. On the weekends, the team will also set up a gelato cart in the park.
“There’s a bar, there is a restaurant, there’s a lounge area and there’s outdoor dining but there’s also equipment in here that gives [The Greenhouse] value outside of the tenancy,” explains Fabian.
As for beverages, the team is putting the finishing touches on a wine list that Fabian estimates is 70 percent French, Italian or Spanish, with the rest sourced from across Australia and New Zealand. Half of the list will be available by the glass, with accessibility key to the drinking experience.
“When a beverage list is 15 pages long, you get lost in it. We’ve purposely kept it a readable list, because the venue is a casual one and we want people to be able to engage with the menu,” says Fabian.
Currently, The Greenhouse is on track to open next month, with a soft-opening period planned for late April. Once up and running, Fabian envisions that the venue has the potential to become a prized hub for the community, one that can cater to casual drinks, lavish dinners and mid-week takeaway.
“It’s right on the parkland, so it automatically lends itself to become a social hub for Newstead,” says Fabian.
Keep your eyes peeled for more on The Greenhouse in the coming weeks. Head to the venue’s website and sign up for The Greenhouse’s newsletter for a chance to score a complimentary dining experience for up to four people at its soft opening next month.
Want to see more stories from InDaily Qld in your Google search results?
- Click here to set InDaily Qld as a preferred source.
- Tick the box next to "InDaily Qld". That's it.