In the past, Brisbane’s southsiders had to schlep it to the Valley to wrap their hands around one of Ze Pickle’s outrageous burgers. But now that owners Joey Day, Nathan Zukerman, Aaron Wilson and franchisee Sean Haufe have opened a store in Camp Hill, patrons no longer need to cross the river.
“We’ve got a lot of customers that go to the Fortitude Valley shop from [this side of town],” Day says. “They are all pretty stoked that we [have opened] closer.”
Camp Hill is the fourth Ze Pickle, following the original in Burleigh Heads, a restaurant in the Valley and one in Sydney.
Like the Burleigh store, the new venue occupies a small space. Wilson is the mastermind behind the Ze Pickle fit-outs, although they perhaps look more like they were designed by Mad Max: The Camp Hill space is dark and moody, with lots of brass features including a neat light installation behind the bar, which doubles as a bottle-holder for the bar’s spirits collection.
The opening of the Camp Hill venue also marks a menu change across all Ze Pickle venues. A few new burgers – including the Reubano with cherry wood smoked pastrami, Swiss cheeze [sic], sliced pickles, sauerkraut and mustard mayo dressing – have been added to the menu, along with a number of new bar snacks.
“We’ve got deep-fried Babybels as another bar snack,” Day says. “[They are] a good thing to have when you’re drinking. You just want deep-fried cheese and beer. What more can you ask for?”
A number of new cocktails have also been added, including the Gingerita, a Salted Caramel Espresso Martini and a Schmoked [sic] Bacon ‘Ol Fashioned. The Camp Hill venue has 12 taps with craft beer from 4 Pines and Salisbury’s Ballistic Beer Co; a ginger beer; a cider; and a house-brewed bubblegum lemonade.
Ze Pickle Camp Hill is open for dinner from 5pm tonight and come summer will begin lunchtime trade.
Ze Pickle Camp Hill
Corner of Martha Street and Newman Avenue, Camp Hill
0410 484 429