Blockhouse Eat/Drink continues Nundah’s awakening from its suburban slumber. This is the type of bolthole where evenings involve champagne and cognac-glazed pork sausage ordered by the metre. Mornings are all about getting creative with “toast and oats”.
Before transforming what was once a bikie hangout into a cafe and bar, Jerome Dalton and partners Angel and Oliver Markart ran various venues for more than 15 years (Dalton Hospitality, Pop Productions and Eat Street’s USA BBQ & Bourbon Bar for Dalton; Redcliffe’s Workshop Co. Espresso Bar for the Markarts).
With Blockhouse, the trio indulge Dalton’s soft spot for champagne. “I’ve always been obsessed with champagne. I don’t think there’s a champagne bar that is accessible in price and approachable,” Dalton says. By keeping the list affordable, he wants to “encourage people to sit down and drink a few glasses with friends – to enjoy it and not worry about the bill.”
Champagne Collet is the star of the drinks list, although there are also a number of sparkling wines from around the world, as well as a few beers on tap, and a concise selection of wine. “It’s a tight but exciting list,” he says.
The accompanying bar food is created to share. “It’s simple, good local food that’s not overworked,” Dalton emphasises. There are duck-skin crackles with mandarin marmalade; organic roasted Queensland olives; and brisket with corn salsa and chimichurri.
As a cafe, Blockhouse takes a similarly laid-back approach to dining. The menu offers various types of soaked oats and chia, as well as sourdough and sprouted breads topped with house-smoked salmon, thick-cut bacon and pork hock.
Given its proximity to the train station, it has a dedicated area for grabbing takeaway orders and coffee by Single Origin Roasters. The whole interior is clean and simple – an aesthetic intended to reference the pared-back food philosophy.
130 Ryans Road, Nundah
0478 750 571
Mon to Sat 7.30am–late