First-of-its-kind restaurant opens in Brisbane

Cheffing young guns Tim and Sarah Scott hope to change Brisbane’s dining scene by bridging the gap between kitchen and table, bringing chefs face-to-face with their customers.

Ambitious, young hospitality couple Tim and Sarah Scott are getting set to pull the cloche off their exciting new restaurant concept, unlike anything else in Brisbane right now.

Joy, tucked down Bakery Lane, off Ann St, in Fortitude Valley will be an unique 10-seater chef’s table-style restaurant, with the fine dining-trained couple acting as both chefs and waiters.

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“We’ll be cooking and plating up everything in front of the customers and we’re taking a Japanese-inspired style of service where we’ll be handing all the plates over to the customer ourselves,” says Tim.

The tiny 36sq m restaurant will feature an 8m-long, light grey, stone bench where the diners will sit facing the all white kitchen, while a striking 10m wall of graffiti will add colour to the modern, minimalist space.

The duo describes the fare as Japanese Australian, also taking in Scandinavian and Nordic touches, with dishes such as confit cuttlefish with zucchini and herbs, 24-hour cooked beef short rib with sticky black vinegar glaze, and seared scallops with corn milk, sour pumpkin, quinoa and Kaffir lime.

The pair will offer a “short” five-course tasting menu and “long” eight-course menu, though patrons will also have the option to just order a few dishes to share.

Tim and Sarah Scott at their new restaurant Joy in Bakery Lane off Ann St in Fortitude Valley. Picture: Mark Cranitch.

Ingredients will be sourced both locally and from further afield, with quality the priority; while as much as possible will be made in-house, including a fermented mushroom butter to be served with the bread course.

A tight drinks list will be in play offering everything from natural Australia wines to European drops and Japanese sparkling sake all matched to the food, as well as Japanese whiskies, artisan spirits and a solitary beer.

With backgrounds in some of Australia’s best restaurants including Sixpenny, Automata and Sepia in Sydney, the couple says their first restaurant will be a passion project, rather than a money spinner, with the goal to break down the walls between chef and diner.

“We want it to be an experience for everyone,” says Tim. “It’s not something that’s intimidating for a customer price-wise, and I think a lot of people will enjoy the interaction. There’s a bit of theatre to it.”

Joy will open March 22.

NEW HYDE AWAY

Ever wanted to party like a star? New bar restaurant Hyde Paradiso on the Gold Coast aims to deliver just that.

The Courier-Mail last week announced that US hospitality group sbe, loved by A-list celebs such as the Kardashians, JLo and Boy George, will be opening their first venture outside America in the Peppers Soul, Surfers Paradise. Now Queensland Taste can reveal exactly what will be on offer in the new space taking over the former Seaduction restaurant site.

Hyde Paradiso will operate as a restaurant, bar and party place, specialising in oversized drinks and Mediterranean eats.

Hyde Paradiso will replace the former Seaduction restaurant in Peppers Soul. Photo: Supplied

“You can come and have a drink if you like, you can come and have dinner and stay a bit longer and enjoy the music and the social aspect,” Frederic Frosini, director of Nightlife sbe.

“It’s really to have a lively and social place and make sure that everyone has fun.”

And when they say “oversized drinks” think share-style cocktails in giant glasses large enough for a group of eight, designed by award-winning bartender Tim Philips-Johansson.

A signature will be the sgroppino - a blend of sorbet, prosecco and limoncello.

While former Oskars on Burleigh chef Joel Bryant will be in the kitchen, serving up tapas-style dishes at lunch and dinner inspired by Greece, Turkey, Italy and Morocco, including spanakopita, sumac squid and a tomato and feta salad.

Hyde Paradiso will replace the former Seaduction restaurant in Peppers Soul. Photo: Supplied

The fit-out, which has 180-degree ocean view, will also have a Mediterranean vibe with a 12m bar, terrazzo, mosaics, light timbers and a blue, white and peach colour scheme created by acclaimed designer Carlie Milosevic.

DJs will play at the venue Friday-Sunday creating a party vibe, while Monday-Thursday will be more chilled, with the space operating more as a traditional restaurant.

Hyde is set to open at the end of the month or early April.

SAY CHEESE

Italian restaurant group Salt Meats Cheese is continuing its rapid expansion, launching a new eatery at South Bank’s Mantra hotel.

Taking over the former Stone Restaurant and Bar site, the 100-plus seater will feature an al fresco area with an abundance of greenery and natural finishes.

Salt Meats Cheese’s rapid expansion will see the launch of a new restaurant in South Bank. Picture: Supplied.

It’s popular menu of Italian classics like pizza, pasta and antipasti will be on offer, alongside local and imported wines and exclusive liquors. While they’ll also be serving a buffet breakfast of Italian treats.

The fresh venture is part of a new partnership with Accor, which will see the brand expand across Australia.

SHAKKING UP

Owners of thriving Buderim cafe The Shak Organic would like all their customers to know they are open and trading as usual, despite rumours last week they had suddenly closed.

Anna Reekers and Jody Robin behind the cafe, listed in The Sunday Mail’s Best Brunches last year, are confused where the misinformation came from, but say their terrific breakfasts and lunches using organic ingredients and locally sourced produce are still hitting tables daily.

Buderim’s The Shak Organic Cafe. Picture: AAP