It’s official – we’re living in crazy times.
Early last week, all non-essential businesses were forced to shut to help stop the spread of Covid-19, including all restaurants, bars and cafes. The federal government gave the struggling hospitality industry something to work with, though, permitting venues to continue offering takeaway and delivery. Later in the week, the Queensland government allowed the state’s bars, cafes and restaurants to start selling alcohol for takeaway and delivery.
Our city’s food scene is diverse, and its response to Covid-19 has been no different. We’ve got a list of Brisbane venues that have pivoted to takeaway and delivery that we’re updating as we learn more.
But here, we want to highlight what we think are the best Brisbane at-home options right now, from the quirky and innovative, to the flat-out great. So, from a classic Thai restaurant at home, to a finer diner that has transformed itself into a takeaway taco joint, here’s what to check out.
Gauge X Maker
Jerome Batten’s acclaimed Gauge restaurant and Maker bar have teamed up to create a $40-per-person set menu that changes daily, accompanied by bottled cocktails, wine, wine packages and four-packs of beer. A typical menu might include wholemeal flatbreads, spiced lamb croquettes, jerk chicken, and barbeque corn with whipped butter. Pick-up only.
Order via the Gauge website.
Baja is serving an abridged selection of its northern Mexican eats, with carnitas (slow-cooked pork neck), beef and fish tacos available alongside modified favourites such as burrata served with corn chips (instead of with the usual in-house version served with bread); and bone-in chicken wings finished with a buttermilk and coriander dressing (usually served boneless). Wine and takeaway margaritas are available.
The full menu and instructions for ordering are available via Baja’s Instagram.
Celebrated Gerard’s Bistro chef Adam Wolfers is preparing a week’s worth of daily set menus (released each Tuesday). Typical offerings are a combination of regular Gerard’s menu items (such as malawach with aged tahini; and charred cabbage skewers with ras el hanout), alongside fresh creations such as carrot schnitzels and fermented zucchini salads. The restaurant is also offering takeaway and delivery for beer and wine.
Check the Gerard’s Instagram for the daily menu and instructions on ordering.
This Fortitude Valley classic is serving its entire menu in the form of delivery and takeaway, including the previously unavailable duck pancakes. It’s also thrown in a couple of items from neighbouring sibling venue Snack Man for good measure, and its cracking list of Australian small-producer wines can be had for a relative steal.
Check out the menu via the Happy Boy website and be prepared to pre-order on weekends — they’re very popular.
The James Street Thai-inspired restaurant has compiled a bunch of fan-favourite dishes for takeaway, such as its grilled short rib, the Longtime chicken burger and the coconut and turmeric bug curry. The secret sauce, though, is a keenly priced selection from Same Same’s terrific wine list.
The menu is available via the Same Same website.
Philip Johnson and Mary Randles’s celebrated fine-diner is serving a short, sharp menu that includes parmesan and fior di latte arancini to start, followed by gorgonzola gnocchi, or braised beef cheek for mains, and a family-meal option of slow-cooked lamb shoulder served with mint, crushed peas and broccolini. It’s takeaway only (no delivery) and you can order either by phone or SMS.
See details on the E’cco website.
The Woolloongabba Italian superstar has been running out of food, its takeaway is proving that popular. So order ahead for a pasta dishes (including the iconic pork and fennel sausage gnocchi) along with mains such as veal saltimbocca, market fish and a cotoletta (rib) on the bone. The restaurant is also doing what it’s calling Vino a Casa, where it delivers a case of fancy Italian wines to your door. Neat.
See all the details on the the restaurant’s website.
Electric Avenue and Canvas Club
Dan Rodriguez has combined his neighbouring Electric Avenue and Canvas Club venues into one, flipping pizzas, burgers, tapas and salads. He’s also using the two different liquor licences to offer a wide range of booze, with craft beer, wine, hard-to-get spirits and take-home cocktail kits all available.
See the Electric Avenue Facebook page for details.
Proof BBQ & Booze
This crazy popular barbeque joint in the old Harry’s Diner space on Newmarket Road is cooking the majority of its wide-ranging menu for takeaway and delivery. It’s also doing takeaway and delivery beer and wine.
See the Proof website for details on how to order.
Husband and wife team Dan and Hannah Bowles’s popular New Farm cafe is doing its entire brunch menu for takeaway and delivery. That includes its popular acai bowls, green breakfasts and brekkie burgers. The cafe has also started doing a keenly-priced nightly dinner for two — the menu is forever changing but red curry chicken, Mexican enchiladas with salsa, and mushroom and cauliflower penne are all typical.
Menus are available via the Miss Jones website.
The Teneriffe hotspot is still churning out some of the best Italian in Brisbane, with the majority of its dine-in menu available for both takeaway and delivery. And yes, you can grab a cheeky bottle of chianti with your meal. Order via phone, the web or Deliveroo.
See details here.
Brisbane’s buzzing burger scene has been thinned out slightly by Covid-19, with a bunch of operators choosing to sit out the crisis. But Tom Sanceau and Bonnie Shearston’s Red Hook is continuing to flip its New York-inspired menu of burgs, sides and wings, available for both takeaway and drive-through on Adelaide Street. It’s also doing takeaway booze.
Menu and ordering details are here.
This East Brisbane fine-diner was already doing a takeaway and delivered lobster roll (with painted crayfish from tropical North Queensland). Then owners Josh and Krystal Lopez swivelled again, complementing The Wolfe’s at-home menu with Veracruz Taqueria, a takeaway and delivery taco joint. This being Josh Lopez, the tacos combine tradition with cutting-edge cooking techniques and a love of native produce. Locally sourced Wagyu brisket is matched with adobo chilli, cheese, tomato, red onion and cilantro. And a mole chicken taco has been fine-tuned with macadamia, wattleseed and cocoa powder, and is finished with saltbush and sour cream. Takeaway wine and beer are available.
A menu can be found on The Wolfe’s website.