BRIGHT AND RIGHT
Hot new openings to have on your dining and drinking radar, hotels to check into, artisan chickens and hot sauce, a country getaway, and cruise news.
RESTAURANT NEWS
THE LATEST FROM CHEFS AND RESTAURANTS AROUND AUSTRALIA
BRISBANE
Acclaimed chef Martin Boetz has opened Shortgrain, a Thai restaurant-grocer in the Valley. After departing Surry Hills stalwart Longrain in 2013, followed by a time in the Hawkesbury running the Cooks Co-Op, Boetz settled in Brisbane in 2022. So far, the move suits him. “Brisbane is buzzing,” he says. “It reminds me of Sydney in the time before the Olympics, how it came alive.” For his Queensland concept, Boetz is going brighter and more casual with a day-tonight restaurant and a grab-and-go grocer adjoined. At lunchtimes Shortgrain will focus on dine-in set dishes. “We’re doing quite a few one-dish wonders, so curry, rice and relish in a bowl; khao soi with braised beef; and crispy pork with chilli jam,” explains Boetz. Come evening, the lights will be dimmed just a touch. “The dinner will have more Longrain-style shared meals so curries, salads and small little bites,” says Boetz. And it’s here you’ll find some of Boetz’ longtime favourites, from an incarnation of the eggnet with prawns to the deeply caramelised pork hock, a masterstock braise that celebrates the sweetness of pork. These will be served alongside starters of spiced cauliflower and coriander fritters; and salt and pepper cuttlefish. Mains include crisp fried fish with green chilli, galangal, nahm jim; and spiced chicken braised in turmeric with rice, sweet chilli, galangal and mint sauce. “For dessert we’re also doing a duck egg caramel custard in a pork fat pastry, so they are little tarts; and my favourite coconut sorbet is going to be back on the menu,” says Boetz.
Restaurateur Michael Tassis of the Tassis Group (Yamas, Massimo, Opa) cut his teethis a 700-square-metre, Hamptonsstyle venue with sweeping river views. Chef Vikash Gurung (Greca) and sous chef Daniel Hernandez (Agnes, Restaurant Dan Arnold) serve caviar bumps, scallops, oysters, dry-aged fish and pan-seared snapper. Outside, nab a picnic table at Fosh Tails for laidback dining or fancy fish-and-chips takeaway.
