Brisbane's Latest Foodie News 2019 | Gourmand & Gourmet

Word on the street: foodie news

Out here dripping in finesse.

This week’s news is a little bit fancy with a whole lot of knee-slapping excitement. See what catches your attention below.



Saint Helens Bar + Kitchen is marching into Kirra from February 21! With owners hailing from America, Saint Helens’ menu has a strong focus on US eats with a twist. Think sugar-cured rainbow trout with slaw, potatoes and dill pickle tartare, alongside a moreish vegan menu featuring KFC (Kirra fried cauliflower). Dive straight into an espresso martini after a dip at Kirra Beach to celebrate the grand opening weekend!

Prepare to be bowled over by Saké. Eagle Street Pier’s contemporary Japanese restaurant is jumping on the gin train with Copa glasses full of it, mixed with clever, fresh ingredients to create new ‘gin bowl’ cocktails. Exciting flavour combinations such as elderflower with mango, chilli and juniper berries will cause quite the stir, but that’s not all Saké has in store. A new favourites lunch menu will entitle you to a signature dish with a glass of riesling, grenache or draught beer for $60. Don’t get back to basics, get back to boujie.

Chef and restaurateur, Philip Johnson, has rolled up his sleeves and returned to man the helm of the e’cco bistro kitchen – just in time for the month-long celebration for e’cco’s first birthday! Johnson has brought back modern comfort with him in the form of Moreton Bay bug risotto, spatchcock with Paris mash and a hazelnut ice cream sandwich, as just a taste of the luxuries you can expect.

Josue “Josh” Lopez was hungry for The Wolfe, managing to cure his pangs by becoming its new owner. The former GOMA chef will please a dedicated Wolfe pack with an a la carte menu focussing on nine savoury dishes, a cheese course and three desserts, each being worthy of your time and dough.

As for The Wolfe’s former owner, Paul McGivern has his sights set on two new venues. Opening in Woolloongabba, Corella will be a restaurant pumping out simple, produce-driven food, with a yet-to-be-named wine bar set to make a fine addition to James Street later this year. We’re lovin’ what he’s givern’.

Following the trend of chefs stepping out of the kitchen to create their own, former Gerard’s Bistro chef, Ben Williamson, is teaming up with the brains behind Longtime and Honto to make magic happen. The new all-in-one restaurant, bar and gin distillery is set to open mid-year in the Valley, promising share-style plates and a unique dining experience.