Word on the street: foodie news | Gourmand and Gourmet

Word on the street: foodie news

French fine diners, $1 dumplings and new breaky bars await…

Whether you’re a French food fanatic, a coffeeholic or you just want a bowl of pasta like Nonna used to make–you’re in luck. Read on for this week’s scalding hot foodie news!

We’re counting down the days to Monday, February 22 when the Valley’s Bisou Bisou opens its doors! Fashioned on the ground floor of the brand new Hotel X on Brunswick street, Bisou Bisou will be a celebration of French culture with a fit-out and menu that takes diners straight to Paris… Classics like seafood bouillabaisse with a saffron rouille and a suckling pork cassoulet will be on offer, alongside an oyster and caviar bar and a freestanding rotisserie featuring locally sourced birds and game. Heck yeah. From the team behind Donna Chang, Byblos, and Blackbird, Bisou Bisou’s arrival will be backed up with the opening of Iris–a Mediterranean rooftop bar–later this year. Stay tuned!

Living up to our gourmand title, we absolutely froth a cheap feed. Kettle and Tin’s $1 dumplings have officially returned, meaning we can feast on pork and chive or veggie dumplings for just a gold coin every Saturday night. There’s no limit on ordering (ahh, dangerous) and we find these juicy boys go down nicely with a bowl of fries and a cold beer or four or five. 

There’s a new Italian joint coming to South Bank, taking over the space recently vacated by Mister Paganini. Nonna’s Pizzeria and Deli will open in April slinging breakfast, lunch, and dinner seven days a week across an espresso bar, deli, pizzeria, and Mediterranean-style cocktail bar. Expect hand-stretched wood-fired pizzas, panini sandwiches, family-style Italian mains, and plenty of Negronis. 

We have word of two fresh coffee nooks coming to town next month, with Cubic Coffee to open on George Street, and Black Milk Coffee to expand to West End at the base of Aria Property Group’s new multi-residential development Tree House. 

Not behd at all. 

 

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Words by Elizabeth Markwell
- The gourmet who wants to visit the caviar bar right the heck now.