Your guide to eating and drinking in Qld this week

From cult restaurants that became a sensation on social media to the newly opened pub loved by some of Australia’s top surfers, here’s what’s hot in the Queensland dining scene right now.

Some of the food on offer at Ithaka in South Bank.

Whether you’re looking to rub shoulders with some of Australia’s best surfers or dine on dishes the Indian expat community are going nuts for, here’s what’s new in food this week across the state.

CULT BIRYANI BUSINESS EXPANDS

Khalid Ahmed’s biryani dishes are the stuff of legend among Indian expats in Brisbane.

Although he was originally only cooking for friends and family, word soon spread of his top-notch traditional rice meals and he suddenly found himself taking orders through Facebook and WhatsApp from hundreds of complete strangers – even catering functions and events.

Biryani from Biryani Place, West End.

His cult following led him to open his first restaurant in West End two years ago, Biryani Place, now he’s just opened Biryani Nights in Rocklea to cater to the huge expat community in Brisbane’s western suburbs.

The latest venture serves up, of course, his famous biryani in flavours like lamb, chicken, vegetable and paneer tikka; as well as a host of other traditional Indian delights including mandies, tandoori plates, samosas and more.

BEACH ICON REOPENS

The new look Kirra Beach Hotel on the Gold Coast.

It’s long been the favourite pub of surf champs Mick Fanning, Joel Parkinson, Steph Gilmore and Mark Occhilupo, now the Kirra Beach Hotel has officially reopened after a monster makeover.

The iconic watering hole overlooking one of Queensland’s best surf breaks was closed for an incredible three years, but has re-emerged as one of the must-go places on the Gold Coast this summer.

“The team has done a great job on the new fit-out and I know the locals are going to love it,” publican and licensee Greg Hodge said, with the venue maintaining a retro theme that pays homage to its history, including surfing memorabilia and signed surfboards adorning the walls.

The new look also includes a beer garden, family friendly bistro, kids’ area, public bar, sports bar with large-screen TVs and a boutique bottle shop.

The new bistro is bringing back some of its pub classics like schnitzels and fish and chips, alongside fresh dishes such as of seafood and seafood platters, salads, burgers, Asian-inspired fare and a variety of proteins cooked on the grill.

It will be matched to a range of Australian wines, beers and spirits, with a focus on local brewers and distillers.

The hotel is part of the highly anticipated Kirra Point Precinct, which also includes the dining, drinking and entertainment venue Kirra Beach House, which will open next month.

DINE FINE IN YOUR GYM GEAR

Ever wish you could dine out on great food and wine but in your gym gear or thongs?

Well Emme is set to answer the call for all the casually attired foodies out there.

The new all-day eatery from talented chef Thomas Tze Lian (ex-Greca, Brisbane City, Hellenika, Fortitude Valley) will take over the former Spoon Deli site at James Street Market in Fortitude Valley, serving breakfast, lunch and dinner.

Thomas Tze Lian will open Emme in February next year.

Having dedicated himself to cooking Greek food for 14 years, Tze Lian is excited to push outside the bubble and expand into more Mediterranean and Middle Eastern flavours.

“For my whole life I would always do what everyone else wanted me to do and now I want to do something for me,” he said.

That means a casual, traditional Mediterranean breakfast menu of, say, Turkish eggs or potatoes and eggs or tomatoes and eggs, with bread he’ll bake himself; while lunch will be more of an express menu for busy business types or those in a rush, with options possibly including grilled octopus, chicken salad and plenty of fish.

But it’s the dinner offering that the chef is really excited about, with the menu due to change at least weekly driven by the freshest and finest produce of the day.

“Whatever is in season, I’ll just buy it and it cook it,” he said.

While Tze Lian can’t reveal exact dishes yet, he says diners can expect both an a la carte menu and a chef’s tasting menu for the very affordable price of $89pp, which will including anything from four to 10 courses depending on the daily ingredients.

What will be a constant, however, is that about 80 per cent of the menu will be cooked over wood-fire, with a 2.4m wood-fuelled oven and grill the centrepiece of the 44-seat restaurant (there are another 38 seats outside).

There will also be 50-bottle global wine list, with an abundance available by the glass, designed by Cuttings Wine’s Marin Mamata.

The most important element of the restaurant for the chef, however, is that guests feel comfortable.

“If someone wants to wear their gym clothes or thongs to dinner, I don’t care, I’m happy for that, I just want them to enjoy the food,” Tze Lian said.

Emme is due to open in early February.

EUROPEAN SUMMER IN BRISBANE

Pop-up Greek restaurant Ithaka has opened at South Bank.

Missed summer in Europe? No worries, new restaurant Ithaka is bringing Europe to you this summer.

The pop-up restaurant has taken over the Brisbane River-facing tenancy formerly occupied by fine diner Aquitaine at South Bank, and will dish up an abundance of Greek fare from bread and dips to spanakopita, garlic prawns, roasted snapper with mussels and even Angus beef with skordalia. There will, of course, also be traditional desserts like loukoumades (honey puffs), baklava and galaktoboureko, ready to enjoy alongside Greek spritzes, Greek beer and even Greek wine.

The 158-seater is the work of Mantle Group Hospitality (Pig ‘N’ Whistle, Babylon) and will be offering a taste of the Mediterranean all summer long.