Kitchen Confidential: Six Ninety Bar to open in Bakery Lane

A hotel group with plans to own seven bars across Brisbane and the Gold Coast by the end of next month is poised to open a new venue in a Fortitude Valley hotspot.

FORTITUDE Valley is getting another new bar and dining destination, with Six Ninety Bar and Eatery taking over the former site of TSO in Bakery Lane.

Due to open on December 11, the bar is the work of Monroe’s Hotel Group, which has plans to own seven bars across the Gold Coast and ­Brisbane by the end of January.

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Six Ninety, named after its location along Ann St, will be set up as an all-day dining venue opening from 11am each day until late, serving affordably priced share plates, tapas and entree-style dishes with a modern Australian theme.

But cocktails will be the real star, with a combination of classics and a couple of signatures, while building towards a more local spirit focus.

There will be four beer taps both upstairs and down, serving XXXX, Hahn SuperDry, James Squire One Fifty Lashes and an alcoholic ginger beer, while wines will be matched to the food.

“Our customer service is going to be what we’re all about,” says group general manager Lucas Baldwin.

“We want to make it an experience for diners so our staff will know the ins and outs of everything and what ­entree to have with which cocktail, while each wine will be paired with
a dish on the menu.”

Raising the bar

AWARD-winning Samford artisan ­bakery and cafe Little Tree will soon boast a stunning new bar.

Owners Van Grasso, David Doery and Joumana Antihave plans to extend their charming indoor-outdoor venue with a 150sq m deck that cantilevers over the neighbouring creek and into the forest.

“It will be an incredible place to enjoy a gin and tonic,” says Grasso.

The bar will showcase craft beer and ciders from across Australia and New Zealand, including Queensland breweries Aether and Fonzie Abbott, which also supplies the cafe’s coffee and will be working on a signature ginger beer for the bar.

Wine will be entirely from ­Australia, promising a solid selection of Sunshine State vino, as well as ­biodynamic and organic offerings; while spirits will be home grown too, with gins and whisky from places ­further afield, including Tasmania.

A bar snack menu will be ­introduced to turn the cafe into a restaurant at night, with dishes ­inspired by everywhere from the ­Middle East to India.

Final approval on the bar is expected to be given today, with it set to open in March or April.