Star chef to open exciting new 24-seat Brisbane restaurant

The co-creator of one of Brisbane’s most popular restaurants is set to launch a new dining concept unlike anything seen in Queensland before.

HE was the co-creator of one of Brisbane’s most hard to book restaurants, now Tim Scott is set to launch a new dining concept.

The chef formerly of Joy restaurant in Fortitude Valley, which he launched and ran with ex-wife Sarah Baldwin before selling out of his share in 2020, will open Exhibition in Brisbane’s CBD – a cosy 24-seater in the old Metro Arts building.

The basement restaurant will be inspired by the Japanese kaiseki format, featuring a multitude of courses showcasing the freshest and best ingredients of the season; and will be influenced by Scott’s love of hibachi charcoal grilling.

Tim Scott at his new restaurant Exhibition, in Brisbane’s CBD. Picture: Steve Pohlner.

“There will be a series of dishes that come out a few at a time with one champion plate served with a variety of accompaniments, sometimes made to eat alongside the main dish or, in some cases, just as a complementary flavour to the plate,” he said.

To ensure the chef only delivers the finest quality produce around, he has been working with a number of farmers, fishmongers and merchants and has even secured plots of land on local farms to grow what he needs specifically for the venue.

Showcasing these producers will also be a crucial part of the restaurant; connecting diners to what they’re eating; as well as putting a spotlight on the artisan makers that are supplying everything for the eatery from the crockery and cutlery to the art on the walls.

“I want to build something which aims to bring to customers an experience with a more holistic grasp on all the moving parts – plates, cutlery, design, theatre, storytelling, art; hence the name, Exhibition,” Scott said.

“I wanted to create a restaurant that represented a whole lot more artists than just chefs and winemakers.”

On the subject of wine, however, the restaurant will offer a list of approximately 50 vinos and sake, focusing on great, small producers with good ethics and sustainable practices.

There will also be a short list of cocktails incorporating many ingredients grown on his allocated farming plots.

“I have always wanted this restaurant,” said Scott, who has been working mostly in construction since leaving Joy and is now using those skills to help with Exhibition’s fit-out.

“This gives me a chance to be involved in so many different arts, write a new playlist, work with new people and in general orchestrate a whole new experience.”

The restaurant is on track to open mid to late May.