The south side gets one of the city’s best new venues, and Taro’s Ramen & Cafe gets some swish new digs. Here are the Brisbane openings everyone’s talking about.
Among a bunch of warehouses and a car park on Holdsworth Street sits Factory 51, a multi-purpose hospitality space in one of Coorparoo’s few remaining heritage buildings. The Italian-inspired menu is anchored in share plates such as pork-shoulder meatballs, house-made gnocchi and charcuterie. It also has heartier dishes from either the grill or the three-tonne pizza oven, and a selection of bar nibbles. Lunches have more of a gastro-pub vibe, with burgers, pasta and beer-battered fish and chips. Hoards of locals have been coming to Factory 51 since it opened in early June, so consider booking ahead.
Taro’s Ramen & Cafe
After a period of limbo trading from a temporary site on Edward Street, the second Taro’s Ramen Café finally has a permanent home in the newly opened 480 Queen building. The ramen is as good as you’d expect, prepared with house-made noodles and ingredients including Bangalow pork and organic eggs. But there are also izakaya-style dishes, including pork gyoza, chicken karaage and soft-shell crab with radish and citrus soy. Owner Taro Akimoto recommends “inhaling” his ramen, so don’t be shy about BYO-ing your own bib or dirty T-shirt.
From Daniel Ward of Stables Craft Bar & Kitchen and high-school buddy Maris Cook (Pearl, MoVida, Gingerboy) comes Hello Please. Operating out of a shipping container on Fish Lane, this Vietnamese eatery has brought to life an open space beneath the busy South Brisbane train line. Fittingly, the menu focuses on street-style food, including pork-belly bao, chicken pho, dumplings, rice paper rolls and freshly made bánh mì. Lunch is geared towards fast, grab-and-go eats; dinner is meant for sharing with cocktails, craft and Vietnamese beers, or wine.
Little G is little indeed. The pizza shop is slotted into the narrow space of a former coin-operated laundry, so owner George Diacos had to cut a hole in the wall, air-conditioner-style, to accommodate his oven. The menu sections are simple and concise: Pizza; Not Pizza; Sweet; and Drinks. Classics such as the margherita, prosciutto and pear, and pizza e funghi (or “Garlicky Pizza” as Diacos likes to call it) join modern and relatively brave creations, such as the macaroni and lardo. And why not try the Nutella arancini? You can’t go wrong.
212 Gladstone Road, Dutton Park
(07) 3846 7713
A restaurant, not a hotel restaurant. Tumbling Stone is Brisbane’s very first taste of its very first Art Series property, The Johnson. The menu is anchored in wholesome, unfussy communal eating with a touch of Asian influence; braised oxtail with deep-fried bone marrow, and blackened Bangalow pork belly with kim-chi dressing. Desserts tend towards refined comfort food – French toast with vanilla mascarpone and lemon balm, and rhubarb crème brûlée. An all-day breakfast menu ranges from spiced-pumpkin hotcakes to pork bacon and black pudding served with free-range eggs.
477 Boundary Street, Spring Hill
(07) 3085 7474