The Flaming Olive opened quietly last week in the M & A complex in Fortitude Valley with a Mediterranean inspired menu with share plates such as 24-hour-slow-cooked beef short ribs with pickled beetroot and smoked eggplant cream, and suckling pig with roast apples and pickled mustard sauce.
The Establishment, formerly The Roundabout Cafe, at West End is opening on Tuesday April 15 with a cafe style breakfast and lunch menu during the day, before transforming into an Italian diner at night.
The Imperial, a 200-seater at Riverside Centre will open on Wednesday April 16 featuring "modern Cantonese" with an a la carte and yum cha menu.
Escobar in New Farm, from the team from the popular Pablo, is slated to open in the space formerly occupied by Bistro Arlette on Thursday April 17.
Nearby, Minh Le's contemporary Asian restaurant The Foraging Quail has an opening date of April 22. There are also changes happening at Minh Le's former kitchen, Deer Duck Bistro in Auchenflower, with owner Nicholas Cooper expanding into the former flower shop next door. While still part of Deer Duck, the new space won't offer a degustation menu, but a well-priced a la carte offering. Cooper says he is closing Thursday April 17 and hopes to re-open after Easter.
Look out for Damien Griffiths' (Alfred & Constance, Alfredo's, Limes Hotel) new venture Kwan Bros. after Easter. The Asian street food inspired eatery is opening in the old Kwan Wo Noodle Factory next door to Alfredo's in Fortitude Valley. They'll be near neighbours to Dutch Courage Officers' Mess bar, due to open late May/early June in Alfred Street.
May sees the opening of Nantucket Kitchen & Bar in the new section of Indooroopilly Shopping Centre. Later in the month Brazilian barbecue concept restaurant Navala Churrascaria will open at Riverside Centre. We're also looking forward to the new bar-with-food by the crew at Gerard's, in James Street, due to open soon.
Meanwhile, Kym Machin's Bare Bones Society in Jindalee opened for its first dinner service last Friday. They'll be open the evenings of Thursday April 17 and Thursday April 24, and then Fridays from May 2, with a few set menu options and two choices each of entree, main and dessert.