Pavement Whispers: Volume 552 April 7
From news of a seafood-centric celebration at Howard Smith Wharves to a 30-metre cake at Jocelyn’s Provisions, 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 …
The Great Seafood Feast
Following hot on the heels of its massively successful Mexican-inspired fiesta La Mexicana, Howard Smith Wharves has announced the next in its large-scale event series with The Great Seafood Feast – a chef-led open-air celebration shining a spotlight on Australia’s world-renowned seafood and coastal culture. The Great Seafood Feast will take place over two weekends across April 10–12 and April 16–19, transforming the riverside hub’s main lawn and surrounding spaces into a seaside-inspired paradise infused with nostalgia and coastal styling. Acclaimed chef Danielle Alvarez will be coming to town to oversee proceedings, which will see the classic Aussie fish-and-chip shop reinterpreted via a refined, share-style approach showcasing Australian seafood and local produce. Guests can enjoy fresh oysters, potato scallops, tropical Queensland lobster tail and classic fish and chips, as well as burgers and soft-serve ice-cream. Fellini’s Trattoria will be adding a series of seafood dishes to its menu, while CIAO Garden will host a dedicated oyster bar, where oysters will be shucked fresh to order and served alongside a cocktail offering curated by Ed Loveday. Rounding out the experience will be a pop-up Papa Salt pickleball court, for those itching for a little bit of friendly competition. Click here to get more info on The Great Seafood Feast at Howard Smith Wharves before it kicks off this weekend.
Pasta Club at Midtown
Chic Fish Lane bar and eatery Midtown is launching a limited-time dining series dedicated to carb-centric indulgence. Pasta Club is running from April 9–30 and sees the venue dishing up a three-course experience that blends comfort with a refined edge. Created by Midtown’s chef and co-owner Daniel Miletic, the Pasta Club experience will treat diners to silky, house-made pastas coated in rich sauces – think spaghetti vongole with clams, garlic, chilli and white wine, slow-braised beef short-rib bolognese folded through hand-cut maltagliati, and artichoke and asparagus risotto with broad beans, parmesan and crispy sweet potato. The menu also includes entrees like butternut pumpkin ravioli and lasagna fritters, plus desserts like chocolate and chilli conchiglie. Midtown is serving signature cocktails designed to pair through the richness of the pasta and keep things interesting. “Pasta Club is exactly what Midtown does best – it’s unfussy, a little indulgent and built around giving people a really good time,” says Daniel Miletic. “It’s not fine dining, it’s fun dining. You come in, pick your pastas, have a great drink and leave happier than when you arrived.” Pasta Club is limited to ten seats per sitting, so bookings are essential. Head to Midtown’s website to secure a spot.
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Jocelyn’s Provisions
Long-running baking institution Jocelyn’s Provisions is celebrating a massive milestone this month with an equally huge undertaking. On Sunday April 19, the Jocelyn’s team will be making a 30-metre-long birthday cake at its store at Albion Fine Trades between 9:00 am and 12:00 pm. The cake – an extra, extra-large version of Jocelyn’s popular chocolate sour cream cake – will be assembled on site before being served by the slice. After three decades in the industry, Jocelyn’s has become a staple of the Brisbane food landscape – the enormous cake stunt marks the beginning of a series of collaborative events planned for 2026 and beyond.
Helios Brewing
Brisbane’s independent brewing scene has received another devastating blow, with news that beloved Yeerongpilly craft-beer maker Helios Brewing will be closing its taproom on Saturday May 2. In a video posted to the brewery’s social media channels, Helios owner Scott Shomer said that despite the headwinds the brewery has faced throughout its lifespan and the uncertainty the craft-beer industry continues to face, the team is electing to go out on its own terms. The operator thanked the brewery’s long-time supporters before giving the lowdown on the official farewell festivities. Helios Brewing will be pouring throughout April, with Scott encouraging fans to pop in and help the team clear out stock.
If you’ve heard something that’s worth mentioning in The Weekend Edition’s Pavement Whispers, email [email protected].
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