Kitchen Confidential: Brisbane dining news and gossip

Two of Brisbane’s most exciting new hospitality projects are nearing fruition, and we’ve had a sneak peek at both.

HE’S known for his fine French fare at Bowen Hills restaurant Montrachet, but now Brisbane chef and restaurateur Shannon Kellam is getting ready to launch a world-class food and event offering unlike anything seen in Queensland before.

The Courier-Mail revealed initial news of the exciting project in August, but can now bring you the full details.

Our reviewer rates the new Normanby Hotel

Cafe Review: Clayfield locals lucky to have this tiny cafe in their neighbourhood

The best restaurant in Qld as voted by you

Situated at the new Mercedes-Benz principal dealership and lifestyle precinct in Newstead, in Brisbane’s inner north, the offering will include a spectacular rooftop bar and lounge, a casual brasserie-style eatery along the river, multiple event spaces, a cooking school and massive 900sq m state-of-the-art production kitchen.

“I’m in a rare situation to be able to do this, but it’s been a lot of work and a lot of sacrifice,” says Kellam, who grew up in Bundaberg and Brisbane before working in some of the best restaurants in Europe.

On the ground floor at the development will be Mica, a beautiful, relaxed eatery open for breakfast, lunch and dinner daily, serving a Mediterranean-inspired menu dedicated to heroing the best of local ingredients.

“If we see an ingredient we’ll work out how to cook it – it’s about what’s best for that produce and what goes with it,” Kellam says.

That could mean using anything from great Queensland beef to ­seafood fresh from the trawlers out of Moreton Bay.

French-born Sara Calas(ex-Gazette Brasserie, London) will be managing the stoves at Mica, while sommelier Alexis Rojat(ex-Mr Wong, Sydney) will craft an impressive wine list to match, featuring a global selection inspired by his travels.

Mica will also operate as an artisan bread and pastry retail shop, selling a similar range of handmade baked goods as at Kellam’s other venture, the uber popular King St Bakery in Bowen Hills.

Shannon Kellam at the site of his new restaurant Mica at the new Mercedes-Benz dealership at Newstead. Picture: Mark Cranitch

All pastries and breads for both venues will be made in the extensive production kitchen on level three of the Newstead site, allowing for King St Bakery to claim some of its kitchen area for additional seating.

The Newstead kitchen will also make bread and dessert elements for Montrachet and become home to Kellam’s artisan bread, pastry, cake and chocolate wholesale business The Kneadery. Having recruited an all-star line-up of chefs from both Australia and overseas with resumes boasting everywhere from Peter Gilmore’s Quay in Sydney to Nobu, Monaco, The Kneadery will supply selected shops, restaurants, cafes and hotels with exclusive product.

The production kitchen will also service all the event spaces at the Breakfast Creek development, providing a premium food and beverage offering for groups of 10 to 200, under Kellam’s events business Lumiere.

Another exciting addition to the site will be a savoury and pastry cooking school for the public.

Offering classes for up to 18, students will learn from Kellam, as well as guest chefs.

On the top floor will be more event spaces and a yet-to-be-named rooftop bar and lounge with spectacular river, city and mountain views.

Acclaimed designer Paul Kelly is behind the fit-out, which will be chic and spacious with room for up to 300.

The menu will be built around natural fuels with outdoor kitchens featuring wood-fired ovens, barbecues and coal pits, using many ingredients grown on the building’s rooftop farm.

With beauty, hair and medispa salons and exercise studios also set to call the precinct home, Kellam says the plan is to turn the venue into a destination with night and seafood markets, where trawlers come in from Moreton Bay to sell their catch direct from the pontoons.

Kellam hopes to move into the production kitchen in January, with the rest of the offering to open from March next year.

Shannon Kellam in what will be the large kitchen area of his new restaurant Mica at the new Mercedes-Benz dealership at Newstead. Picture: Mark Cranitch

A dog’s day

THE much-hyped Brisbane brewery from Scottish craft beer trailblazers BrewDog is finally set to start pouring its liquid gold within the fortnight.

Almost two years after announcing the River City would be the base for its $30 million Australian brewing operations, the facility will open its doors at Murarrie, in Brisbane’s east, but initially in limited capacity.

First to launch will be the TapRoom, a 453sq m bar and eatery seating 220 inside with an additional 485sq m of outdoor space for 200 pax.

Boasting 28 taps, the industrial-style venue – featuring large blue leather booths and communal high-top tables – will showcase BrewDog faves shipped in from Scotland such as their popular Punk IPA.

Also on pour will be beers from local breweries including Range Brewing, Currumbin Valley and Black Hops.

BrewDog operations manager Calvin McDonald at the new Murarrie venue

For non-beer-drinkers there will be a tight, but well-rounded all-Aussie line-up of wines, and a comprehensive list of Australian spirits from distilleries such as Fortune in Noosa.

Those feeling peckish can expect a pub-style menu with the likes of wings, burgers, pizza and loaded fries, plus small plates such as baked cheesy pretzels with sour cream and chive dip or barramundi fritters or, perhaps, crispy pork cheeks.

Chef Adam Healeyis also rolling out a strong vegan offering, with a two-for-one meal deal on Monday nights serving the likes of burgers and meat substitute seitan.

To make matching your beer and food easier, the menu recommends pairings for every dish, like the goat’s cheese pizza to be teamed with the beer Elvis Juice, or drinking the Lost Lager with the Cluck Norris burger of buttermilk fried chicken.

The site on the edge of the Brisbane River will also offer an arcade area and innovative beer cellar made from a shipping container, alongside the 25-hectolitre brewing system, which, unfortunately, won’t be operating until January, with the first beers not expected off the line until December next year.

However, there will be a barrel-ageing facility in the Brisbane brewhouse, developing an Australian-exclusive set of beers aged in oak that will be available for sampling in winter next year.