From tonight, something very different is happening in Newstead. One neighbourhood wine bar and bistro is changing all the rules. Carl’s will go from pop-up restaurant to hosting pop-up chefs. No menus – just the very best creations from the current chef-in-residence.
Chefs will take up residency in Carl’s kitchen for two nights only before handing over the apron to the next chef. Each chef will create something different, utilizing the freshest, locally sourced produce to create simple, authentic fare.
When Carl’s opened it immediately became a fixture in the rapidly gentrifying inner-Brisbane suburb. The wine bar/bistro has flown under the radar of greater Brisbane, while locals have quickly become regulars. It opened to introduce people to the Gerler Wines brand before the opening of City Winery Brisbane.
Owner Adam Penberthy says the unique concept gives diners the opportunity to have a fun and different dining experience each time they visit. “We have developed a wonderful group of regular diners,” he says. “We want to treat them to something new in the comfort of our much-loved venue.”
Open to the street, the tiny 25-seater has had a make-over with new navy walls and leather banquette seating across from the compact open-plan kitchen. There’s art on the walls and a sideboard covered in wine glasses. Everything is simple and comfortable from the Ikea glassware to the K-mart plates.
The stellar wine list has been created by celebrated sommelier Mark Whitaker (formerly of GOMA). “I want to keep it fresh, so we can continually showcase interesting wines from Australia and the world,” he says. The current list features 15 wines, including three produced by City Winery Brisbane winemaker Dave Cush. There is Chablis from France, a Tasmanian Pinot Noir and two bottles from Queensland’s Granite Belt.
“We want this to feel like this is an extension of our customers’ own living rooms,” Whitaker says. “We have created this space for them to come in and relax over some incredible wine and food at the end of a day.”
This is just one of the reasons the neighbours have warmed to Carl’s. There is a certain comfort that comes from the familiar.
Dario Manca (ex-Motorwagen and now Executive Chef of the soon-to-open Za Za Tar at the Ovolo Valley) has already popped into Carl’s and out again.
Carl’s is the kind of spot to simply pull up a chair, have a drink and be happy.
Carl’s is the younger sibling to Brisbane’s first winery since the 1800s – City Winery. Winemaker Dave Cush with business partner Adam Penberthy along with chef Travis Crane has had rave reviews for the concept.
As well as the new ‘non-menu’, a new bar menu is available from 5 pm to close Wednesdays to Saturdays and from 3 pm to 7 pm on Sundays. Look out Brisbane, as a ‘bottomless mimosa brunch’ is also part of the new look.
The all-new Carl’s opens tonight – 22 Wyandra Street, Teneriffe.
