A providore is the last place you’d expect to find an English gastropub in Brisbane. Then again, the founders of London Fields, Bonnie Shearston and Tom Sanceau (Red Hook, Coppa Spuntino), liked to keep things a bit random.
They sold to Glenn and Martin Voss of Red Brick Hotel in late 2016, but the concept hasn't changed. London Fields is still about bringing the traditional British public house experience to West End, but with a few modern twists.
In keeping up with the random theme, London Fields’ menu shuns predictable pub offerings. Instead, an exciting menu features warm beetroots with whipped chêvre, endive and hazelnut; a chicken liver parfait dish finished with Pedro Ximenez syrup; and duck cassoulet accompanied by Toulouse sausage, pork belly and sobrasada. The all day bar menu focuses on nose-to-tail dining with dishes such as pulled pork croquettes and porcini arancini.
Local beers from Newstead Brewing and Stone & Wood round out a well-executed list of Australian and imported wines, and a short selection of cocktails.