Emeraude owner Amanda Hinds reveals future of restaurant ahead of new Crows Nest project

Amanda Hinds is the creative mind behind one of the region’s most celebrated restaurants. Now she’s revealed a new project is in the works and it has big implications for her current eatery.

Emeraude at Hampton, owned by Amanda Hinds, before it moved to Bunnyconnellen. Photo Bev Lacey

Award-winning Darling Downs chef Amanda Hinds has revealed she will wrap up her incredibly popular restaurant soon to focus on a project.

The Chronicle revealed on Monday Mrs Hinds was part of a new venture to transform the historic Nolan’s Block at Crows Nest into an eight-tenancy modern-day emporium.

It raised the question as to whether she would continue with Emeraude, her passion project originally established at Hampton before it was moved to events venue Bunnyconnellen at Crows Nest during the pandemic.

Emeraude, known for changing its menu every week and producing dishes made from produce in the High Country area north of Toowoomba, earned rave reviews from critics and was named one of Queensland’s best.

But Mrs Hinds said she was ready to move on, with Emeraude’s social media accounts to transfer over to the new bistro inside the Nolan’s Block.

“I think it was just probably time,” she said.

“This was a new venture and it’s a different feel.

“We’ve obviously done some super successful things at Bunnyconnellen, but it’s just different again and we’re going to be pushing it harder.

“The new restaurant is about upping the ante, it’s about taking it to the next level — it’s almost like Emeraude on steroids.”

Mrs Hinds said it would be sad to say goodbye to Emeraude, but hoped the thousands of customers who enjoyed it would try the new bistro when it opened.

“There have been days (at Bunnyconnellen) that we couldn’t manage it, it was so much support that you felt so guilty and inundated,” she said.

“You would expect something like 600 people for the day and 1200 turned up.

“Working with Bunnyconnellen has been one of the best experiences.

“It’s almost like Emeraude will fold there, that’s where it will die and the new bistro will open here.”

For more information and updates, head to the restaurant’s Facebook page.