Victory Lane: High-end restaurant and bar takes over site of Racecourse Rd icon
A restaurant group has take over the former site of a culinary institution on Brisbane’s Racecourse Rd, with big plans for its future.
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ONE of Brisbane’s oldest and most famous restaurant spaces is preparing for a new era with the launch of Victory Lane in Ascot.
The new high-end bar and restaurant takes over the tenancy once home to culinary institution Baguette, which opened in 1976 along the northside suburb’s well-known Racecourse Rd.
“Racecourse Rd has always been a Brisbane icon; it is our hope that we can start a ripple effect and generate new interest,” said The Muragh Group’s Chris Cosgriff, who owns the new venture with partners Damien Cavanagh and Daniel Murphy.
The trio is behind South Brisbane’s The Jetty eatery and Newstead’s Botany at Gasworks Plaza and have big plans for their third venue.
“Ideally, we would pioneer a new era for Racecourse Rd bringing in new players and customers that rivals James St,” said Mr Cosgriff.
Victory Lane features a 70-seat restaurant, with the capacity for another 70 people at the bar, plus the potential to cater to up to 200 across the whole venue for functions.
Head chef James Clarke and group executive chef Sebastien Legendre have devised a modern lunch and dinner menu running from ham hock croquettes and flamed salmon with wasabi foam to slow-cooked lamb and barbecue-glazed rib fillet.
The venue will also serve on-trend breakfast on weekends with the likes of potato pave with cured salmon, a breakfast reuben and Japanese cheesecake.
While The Muragh Group will be trying to make their mark at the Ascot end of the famous eat street, at the Hamilton end, new fire-powered restaurant Flaming & Co will be attempting to spark things up after opening over the weekend.
The contemporary eatery is from experienced operators Crystal Siu and Jason Zhang (Brisbane Phoenix) and features a protein-driven menu with a focus on cooking over flame with everything from grilled octopus skewers and charred scallops with burnt leeks to steak and grilled pumpkin.
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