Inside hidden new Brisbane restaurant and bar Herve’s in Albion

It’s owner has served celebrity royalty such as Michael Jackson, Tina Turner and Arnold Schwarzenegger, now he’s set to open his own restaurant in a hidden location within Brisbane.

He’s served the likes of Michael Jackson, Tina Turnerand Arnold Schwarzenegger at fine diners in France, and held top positions at some of Australia’s best restaurants, but now hospitality guru Herve Dudognon is set to impress Brisbanites with his very own venue.

The former sommelier at the esteemed Hotel De Crillon in Paris, and ex-general manager of Australia’s coveted Merivale Group will open Herve’s Restaurant and Bar in Albion.

Herve Dudognon at his new restaurant Herve’s in Albion. Picture: Liam Kidston

Hidden in the industrial backstreets of the suburb, on the second level of the new Craft’d Grounds culinary precinct, the eatery will offer a sophisticated yet relaxed dining experience that Dudognon said would “feel like home”.

“I wanted to make a destination for people to come in Brisbane to relax in,” he said.

Built like a stunning airy loft with timber floors and ceilings, steel beams and staircases overlooking the private laneway entrance, the venue will be split into two, with the dark, moody bar at one end, and the 76-seater restaurant with a statement open kitchen at the other.

The dining room at Herve’s Restaurant & Bar in Albion. Picture: Liam Kidston

Husband and wife chefs Chris and Alex Norman(ex-Emporium Hotel, Brisbane) will be in charge of the menu, ­harnessing much of the produce that they discovered travelling across Australia during an eight-month holiday.

“With the food we just want to keep it very simple,” Dudognon said. “(Our mission) is to source the best produce in Australia and put it with a French twist on a plate.”

Fraser Island spanner crab with rockmelon, pomelo, finger lime, and prosciutto chip. Picture: Liam Kidston

That could mean dishes such as Fraser Island crab with rockmelon, pomelo and jamon; or Mooloolaba tuna loin with tomato consomme; perhaps coal-grilled bug with mornay foam; or even a chocolate dessert with roasted vanilla ice cream, hazelnut nougatine and Pedro Ximenez-soaked raisins.

With Dudognon’s background as a sommelier, wine will be an equally important part of the offering, with a focus on small to medium producers from across Australia, New Zealand, France and Italy at an affordable price. There will also be an exclusive collection of wines from Corsica that Dudognon is importing himself, while 200 of the venue’s bottles will be displayed in a feature-style glass cellar at the entrance to restaurant.

Herve’s will open to the public this Thursday.