After nine years in South Brisbane, Wandering Cooks owner Angela Hirst moved her well-loved restaurant and farm gate to West End, transforming this former supplements warehouse into the bright, community-minded space it is today.
She and the team built a new kitchen from scratch, and converted the car park into a beer garden with picnic tables and greenery. Inside you’ll find candle-lit tables and hanging festoon lights, plus a cosy courtyard out the back surrounded by more greenery. There’s also a private space upstairs which can be hired out for events.
If you’re eating here, the menu usually includes snacks, grain and noodle dishes, cheese and charcuterie, and a sweet option or two. The offering is entirely seasonal and subject to change, though you can always expect wholesome, nourishing food highlighting local produce.
And of course, everything on the menu pairs well with a drink – there’s a natural-leaning wine list featuring mainly small producers, and a changing tap-list with real estate for locals such as Black Hops and Slipstream, as well as interstate operations such as the The Grifter Brewing Co., Bridge Road and Bodriggy.
Wandering Cooks is also known for its regular farm gate, which sees fresh produce from around the state convene in vibrant community setting. You might find snake beans, pineapples and lobok (Chinese radish) from Thai Hoa’s Grocer; king brown mushrooms from Little Acre Mushrooms; and tomatoes and sprouts from Neighbourhood Farm. Expect a rotating coffee offering, and Wandering Cooks’ very own baked goodies and preserves, too.
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