Naga restaurant to open at Eagle Street Pier
It was the home of Pony Dining, now a vibrant new eatery and bar is moving into the CBD hotspot, and it’s brought to you by one of Brisbane’s biggest names in hospitality.
QLD News
Don't miss out on the headlines from QLD News. Followed categories will be added to My News.
It was the long-time home of Pony Dining, now a flash new Thai restaurant is moving into Brisbane’s Eagle Street Pier, courtesy of one of the city’s biggest names in hospitality.
Andrew Baturo (behind venues such as Libertine, Walter’s Steakhouse and Popolo Italian) and his wife Jaimee, will open Naga Thai Restaurant and Bar at the CBD hotspot – promising diners a good time with stunning views of the Brisbane River.
Ikea brings new plant-based meatballs to Australia
Sarah Scott takes over Fortitude Valley’s Joy restaurant after splitting with husband
“I just want people to come out of this COVID winter with something that really has a sense of fun and it’s got vibrancy and colour and energy,” said Baturo.
Styled by Brisbane interior design queen Anna Spiro, the 140-150 seat restaurant will feature a huge lantern installation and channel a ’60s and ’70s colour palette of mulberry, plum, orange, lemon and lime – that also represents many of the colours in Thai cooking.
“We wanted to provide a place where people can really escape – not just physically but also mentally to a time when there was a lot of energy.” Baturo said.
The food hopes to be just as exciting, with the kitchen headed up by Libertine’s long-time head chef Suwisa Phoonsang, who was born and raised in Thailand.
“She’s so good with her sauces and dressings and curries and flavours that I just really wanted to do something that was in her wheelhouse,” said Baturo.
Expect an authentic, regional Thai menu with a twist featuring dishes such as massaman beef bread dumplings, lobster with rice crackers, spicy pork rice balls, drunken noodles, a DIY green papaya salad, whole Cone Bay barramundi and, of course, pad Thai with multiple versions included a pimped up incarnation with Moreton Bay bug.
“We’re trying to stay true to a lot of the authenticity of it with recipes that have been handed down through Suwisa’s family but giving it something that’s really going to appeal to a broader Brisbane crowd,” Baturo said.
While the drinks list will be well-matched to the food with lighter style white and red wines, plus a huge selection of rose, alongside Asian and craft beer with a citrus accent.
Cocktails will, of course, be a star, with Baturo keen to bring back muddled drinks like the caprioska and caipirinha, as well as launch their signature Nagaroni – a Thai-style negroni.
They’re also looking at crafting their own Naga lager.
With the Dexus site up for redevelopment in the next few years, Baturo said the restaurant will be a “long-term pop-up” that he hopes could turn into something permanent.
“Once the construction starts down there, that will be the end of that particular venue. But the great thing about this it gives me the opportunity to trial this particular concept without being on the hook for a long-term lease,” he said.
“Hopefully if it goes really well and people love the venue, I’m sure that Dexus will consider potentially giving me an opportunity in the new precinct.”
The restaurant, which is named after the Thai serpents at temples that keep bad spirits away, plans to open in early October.
