Pavement Whispers: Rick Shores team to open two Latin American-inspired venues, Norté and Sueño
In news that is guaranteed to tickle the taste buds of foodies, the team behind Burleigh institution Rick Shores as well as Brisbane’s Southside will unveil not one, but two show-stopping new concepts at The Oxley 1823 in Mermaid Beach. In mid-December, the crew will open Norté and Sueño – a pair of venues inspired by the group’s travels across Latin America. Here’s what we know so far …
On level one of The Oxley will sit Norté, a venue five years in the making. When executive chef James Brady turned his attention from pan-Asian flavours to Latin American, he went all in. Spending a month living in the Roma Norte district in Mexico City, every day he’d visit the iconic Mercado Juarez farmers market to immerse himself in the flavours, cuisine and culture.
“I was just on my own and that was my routine,” James says. “There were spice blends to explore. The chilli range was incredible, each with a different flavour profile. You’d chat to the purveyors and their excitement for their own cuisine was infectious.
“Then I’d head back to the apartment and just cook and cook. It was such a great opportunity to develop the stocks, the sauces, the pickle blends, the salsas, the protein marinades – those foundation recipes for a restaurant and bar.”
From there, James’ culinary quest led him to Buenos Aires to learn how to cook a whole cow on a parrilla, before heading to the countryside to learn all about traditional South American flat hearths. Joining James on the Peru leg was head chef Rudy Malinverni, where together they delved into the country’s coastal cuisine, before eating their way through Brazil. The last stop on the tasty tour was a stint at London’s renowned Michelin-starred Mexican restaurant, KOL.
The culmination of this incredible journey will be Norté, which is anticipated to open at The Oxley in mid-December. Occupying the second level, perched on top of Lars Bar & Grill, the venue will utilise a custom-made hearth and custom-made clay pots that will sit directly on the coals to infuse the fare with that authentic fire-kissed flavour. The menu, we’re told, will feature the likes of beef tostadas with fermented chilli, agretti and taki kombu, flank steak with chimichurri and caramelised onion, Fremantle octopus with guajillo chilli, roasted bone marrow and fine herbs, and grilled coral trout with a koji butter, guacachile and green pico de gallo.
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Upstairs is where you will find Sueño, which is described as a semi-open venue delivering a snackier-style menu focusing more on ceviches, skewers and tortillas. We’re told to expect the likes of baby abalone with fermented habanero, bonito soy and pickled red onion alongside al pastor-style Moreton Bay bug tacos with pineapple and a crustacean butter emulsion.
As for the drinks, group beverage director Peter Marchant will be compiling Norté’s 150-bottle wine collection featuring Central and South American drops, while Sueño will be amply stocked with rare tequila and mezcals, as well as a killer cocktail list.
Norté and Sueño will be designed by Jared Webb of J.AR OFFICE, who recently worked on Central in Brisbane as well as Currumbin’s The Warehouses hub, this time drawing inspiration from the modernist post-war architecture of Mexico City to create an aesthetic that will no doubt be awe-inspiring.
Norté and Sueño are targeting a mid-December opening. We’ll bring you all of the delicious details as they come to light, so watch this space.
Image credit: Mathilde Bouby