But the relationship went to the next level when Hill moved into the Brewbakers warehouse and opened Bosco, an 80-seat grill in the front portion of the space. Brewbakers’ production kitchen continues to operate at the back each morning, before clearing out in time for Bosco’s service. It’s an unconventional arrangement, but the allure of the stunning industrial site makes it worthwhile.
The focal point of the restaurant is the open kitchen, equipped with a parrilla grill and a fire-powered oven from Sumner Park’s Ember Industries. The menu draws influence from the olive oil regions of Europe, such as Spain, Italy and France. Snacks could be cannoli filled with duck rillettes, and king prawns with prawn head butter. Larger mains of whole coral trout with pil pil sauce, a one-kilo mud crab and generous cuts of Black Angus beef round out the menu.
Hill – who is widely regarded as one of Brisbane’s best sommeliers – has curated the wine list heavy on Burgundy (both white and red) along with Tuscan reds, a selection of Spanish wines and a few special drops that he’s been cellaring over the last 15 years.
For the fit-out, Hill enlisted architects Nielsen Jenkins to create a sophisticated and moody venue. There’s lots of dark brick and concrete elements, complemented by large timber tables and dramatic floor-to-ceiling curtains. The overall effect feels like a fusion between a beer hall and a farmhouse.
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