When Pourboy opened in 2008 it was one of just a few specialty coffee shops in Brisbane. Owner Sebastian Butler-White started his career in a roasting house in his hometown of Toowoomba, before venturing south to Sydney where he worked at the famous Mecca Espresso and top tier restaurants.
His experience shows. Punters can expect Mecca’s Darkhorse blend for espresso and single origins for the filter, AeroPress and cold drip methods.
Chef Mark Bell has a background in fine dining and hotels, so breakfast could include everything from pulled pork belly, to egg rolls, and house-made granola. But the highlight is tender mushrooms tossed with goats’ curd and dusted with almond, black sesame and sumac dukkah.
On Thursday and Friday nights Pourboy dims its lights and opens its doors for dinner and drinks. The menu is short but sufficient: sharing plates for grazers, and more substantial dishes such as the kangaroo with beetroot relish; or a Wagyu burger for those with more of an appetite.
The beer list is a showcase of Brisbane’s best brews, while the small but varied wine list features drops from around the world.