From a second outlet for one of Brisbane’s best exponents of French cuisine to a compelling collaboration in the middle of the city, these are the Brisbane openings everyone’s talking about.
For over a decade Brent Farrell has poured his heart and soul into Toowong’s 85 Miskin St (formerly Brent’s The Dining Experience). Now, he and partner Kylie Hawkins have paired it with Slack’s Track – a 30-seat breakfast and lunch stop in Mount Gravatt.
The cafe’s rustic fit-out conjures local history (before 1864, Logan Road was known as Slack’s Track, the Slack family using the rolling thoroughfare to drive cattle south from Brisbane) but it’s the menu where Slack’s Track makes its mark. Regulars at 85 Miskin St prize Farrell’s mastery of French cooking, and he brings that same expertise to bear here (albeit with the creativity demanded by an open, minimal kitchen).
For all-day breakfast you might find poached eggs served with jamon serrano or smoked salmon, kipfler potatoes and a bearnaise foam; or preserved truffle and grilled three-cheese-on-toast. Lunch options are heartier: think beef cheek sandwiches and glazed lamb shoulders.
1297 Logan Rd, Mt Gravatt
(07) 3420 0130
Project 41, sitting high on O’Connell Terrace, packs a clutch of killer apps: an immaculate Victoria Arduino Black Eagle coffee machine and a trio of accompanying grinders chewing through three very different varieties of beans (one each from Blackstar and The Odyssey Project, plus a rotating invitational).
Not that you should ignore the food, with co-owner and chef Stefan Blee bringing his fine-dining experience to bear on an imaginative range of breakfast and lunch options: sous-vide, thick-cut bacon subs for the former; an impressive selection of salads, waffles and slow-cooked meats for the latter.
The space itself is bright and airy, fitted with rare pine, white tiles and quartz surfaces. The only embellishment is a vivid spray-painted portrait that watches over the morning commuters and caffeine jackers.
41 O’Connell Terrace, Bowen Hills
(07) 3216 1742
Passing by, it’s almost impossible not to walk into Botero. If the architecture doesn’t get you – three handsome, heritage-listed storeys of exposed brick and bare concrete, with brass and copper highlights – the smell of coffee will. There’s a choice of five of the cafe’s own blends and a rotating single origin.
Chef Tom Monk serves breakfast and lunch through the week, and dinner and tapas on Thursday and Friday nights. Monk has experience working across numerous cuisines in restaurants in New Zealand, Canada, England and Australia, so Botero’s menu is varied but versatile. You might try buttermilk waffles with coconut and lime butter for breakfast, potato-and-pea fritters for lunch, or pulled pork with kimchi for dinner.
258 Adelaide Street, Brisbane
(07) 3040 5114
What was once The Hyde Out has become Seven South — a moody dinner spot that did breakfasts transformed into a classy breakfast spot that does dinners.
Owners Kylie and Gavin Bartholomew retained The Hyde Out’s feature wall constructed of timber recovered from the 2011 floods, but everything else is a crisp shade of white – ceilings, tiled walls and Harry Bertoia bar stools. Outside, bi-fold doors open onto a generous alfresco area (four-pawed pals welcome).
Chef Sam Potter’s menu is about applying clever twists to the classics: there are plenty of poached eggs for breakfast, but they tend to come with seasonal greens, haloumi or maybe some charred sweetcorn. Lunch is Wagyu burgers and duck salads, while the three-nights-a-week dinner menu is classic modern Australian: rib fillet, spatchcock and so on.
For drinks it’s less is more: a short list of carefully selected Australian wines backed up by a trio of tap beers and numerous bottled options.
92 Hyde Road, Yeronga
(07) 3255 9141
Nodo Donuts has moved into the Pressed Juices’ store on Elizabeth Street, a collaboration that enlivens the nine-to-five grind at the corporate end of the CBD. The full range of cold-pressed juices is still on offer, but now there are also gluten-free doughnuts and Barefoot Barista coffee to go.
Nodo’s signature doughnuts are baked rather than fried and free from gluten, artificial ingredients and, in some cases, dairy. There are also raw doughnuts, dehydrated for nine hours. Flavours include raspberry white chocolate, blueberry-lemon cheesecake and a dedicated breakfast doughnut made with banana and Greek yoghurt.
Though Nodo and Pressed have slightly different aesthetics, the fit-out is harmonious. Pressed has retained its fetching internal timber frame but now houses the juice fridge at the back of the store, while Nodo has shifted into the front of the space.
284 Elizabeth Street, Brisbane
1300 773 775