Huskk is perhaps an unexpected place to find two exceptional hospitality talents. This little cafe in Grange is where Tracey and Alastair Macpherson are plying their trade following years of working in Michelin-star restaurants.
“Our dream was to open a fine-dining restaurant [in Brisbane],” Tracey says. “But we started doing some research and [found] there’s a huge cafe scene here. We thought we would embrace that and give the people what they want.”
The Macphersons have spent the last 20 years working in hospitality around the world. Before they moved to Australia four years ago, Alastair was the head chef at The Kitchin, a one Michelin-star restaurant in Scotland. He was most recently the executive chef at QPAC. Tracey did time as restaurant manager at Restaurant Martin Wishart, another one Michelin-star restaurant in Scotland.
Tracey is originally from Brisbane and the couple wanted to move to Australia to raise a family. After looking at 30 different sites, the Macphersons came across a space on Days Road, previously a cafe called Brew Master’s. They gutted it to create Huskk, adding a simple colour scheme of mild mint and white, plenty of timber, exposed aggregate concrete floors and flashes of greenery.
The Macphersons are keeping their first menu relatively approachable. There’s potato and leek hash, with pancetta, poached egg and spinach; eggs Benedict with poached eggs, Bangalow ham and hollandaise on sourdough; and gingerbread pancakes with whey butterscotch sauce and bunya nut crumble. Later in the day, more substantial items include fish tacos and a Reuben sandwich on rye. Coffee comes from local Fortitude Valley roaster Bear Bones.
The Macphersons hope to introduce a few more elaborate dishes to the menu down the line, featuring items not typically found on cafe menus around town.
“Once we gain people’s trust and they start believing in what we do, we can start to push the boat out a little,” Alastair says.
“Al’s got a pretty mean pig’s head dish up his sleeve that he might whip out down the track,” Tracey continues. “Being Scottish, he loves his offal.”
This article first appeared on Broadsheet on October 19 2018. Menu items may have changed since publication.
8 Days Road, Grange
Mon to Fri 6.30am–3pm
Sat & Sun 7am–3pm