Pavement Whispers: Volume 349 March 15
It might technically be autumn now, but that doesn’t mean the temperatures are going to plummet overnight. There’s still a lot of warmth to enjoy, which is good news because a brand-new coffee, dessert and gelato bar has just opened over at The Glen Hotel in Eight Mile Plains. The Parlor is serving an assortment of cakes and desserts in addition to a five-strong range of classic gelato flavours (plus one rotating flavour of the month). Options include vanilla, chocolate, rainbow, salted caramel and cookies and cream, available alongside lemon-meringue tarts, mille-feuille, almondine raspberry tarts, chocolate lava cakes, deluxe shakes, salted-caramel sundaes and smoothies. The Parlor is open seven days a week from 11:30 am – click here to look at the full menu.Le Crabbe Sundays at Ooh La La
When we think of a Sunday session, we usually think of frosty beers or cool cocktails and maybe a barbecue. We don’t typically think of spanner crab and sparkling rosé, but after reading what Woolloongabba’s C’est Bon has in store for its Le Crabbe Sundays at rooftop bar Ooh La La, we think there might be grounds for breaking tradition. Later this month guests will be able to devour delicious crustaceans via a DIY crab roll kit, complete with Fraser Island spanner crab served in shell, mornay sauce and some buttery brioche buns. The sets can be upgraded with the addition of two glasses of NV Sparkling Rose Veuve Ambal, or taken even further by adding a few dollops of white sturgeon caviar and upgrading the bubbles to Louis Roderer. Le Crabbe Sundays will kick off at Ooh La La on Sunday March 27.
C’est Bon’s creperie
The C’est Bon news doesn’t stop at crabs and champagne. From Tuesday March 29, the French-inspired eatery will serve a menu of freshly made crepes for its weekday and Saturday morning breakfast offering. Head chef Andy Ashby has crafted a selection of comforting crêpes made from gluten-free buckwheat flour sourced from the best cultivators in Brittany, France. There will be seven options to choose from, including savoury options like the Tartiflette (confit potato with lardo and French onion) and the Galette Complete (jambon, comte and organic egg) and sweet selections such as the Suzette (mandarin, Grand Mariner and macadamia creme) and the La Mangue (burnt mango curd with pear and blackberry). C’est Bon’s crepe offering is available from 7:00–11:00 am Tuesday to Friday and from 8:00 am on Saturdays.
One of Brisbane’s best omakase experiences now has an extra set of skilled hands assisting in the crafting of its indulgent multi-course showcase. Chef Kazu Nakatani – formerly of Sydney’s Osaka Bar – has moved to Brisbane to join the culinary team at South Bank’s TakashiYa, joining chef Takashi Nami in overseeing the restaurant’s exceptional omakase offering. The duo has recently launched their first collaborative menu, which features delicately prepared and artfully presented morsels such as five-hour slow-cooked baby abalone with karasumi, Tasmanian rock lobster nigiri with Siberian caviar, swordfish aburi nigiri with garlic butter, Pacific oyster sakari nigiri with savoury raspberry jam, and bass grouper nigiri with TakashiYa’s own sea urchin sauce. Soon the team will revamp its casual bar-snack menu – stay tuned for news of that in the coming weeks!
DRM’s Bazaar Markets
A host of the region’s best growers, makers and food operators will soon begin assembling regularly for Distillery Road Market’s upcoming evening bazaar extravaganza. Kicking off on Thursday April 7 and taking place every first and third Thursday thereafter from 4:00–9:00 pm, the Eagleby food and lifestyle hub will host an assortment of vendors for DRM’s Bazaar Markets, which will see the 17,000-sqm precinct come to life with produce stalls, arts and crafts makers, flower vendors, homewares and more. In addition to the market goodies, DRM’s on-site food outlets Sugar Creek Smokehouse and Posadas Cantina will be serving their respective menus of mouth-watering eats.
It’s hard to think of many improvements that could be made to the core range at Betty’s Burgers but the brains behind the beach-inspired burger chain’s menu have done just that. After two years of research and development, Betty’s Burgers has unveiled its new permanent plant-based menu staple, the Betty’s Classic Plant. This nourishing meat-free morsel is made using an all-new Australian-made, soy-based plant patty from Love BUDS, which is layered with essential burger ingredients like fresh lettuce, tomato, onion, cheese and the famous Betty’s special sauce. Though guests can simply try the burger with the plant-based patty, the menu item is also available fully vegan. The Betty’s Classic Plant is now available at all Betty’s locations.