Malt Dining, Brisbane.
Could this dish become a "high-end" takeaway option? Malt is about to add a new string to its dining bow. Photo: Supplied

Natascha Mirosch

Never one to rest on his laurels, Nick Pinn, owner of Glass bar in Fortitude Valley, Malt in the CBD and Aquitaine on the river at South Bank, is busy working on a new business. Pinn has sold Glass and has taken a lease in Market Street close to Malt where he intends opening an as-yet-unnamed boutique bottle shop and takeaway.

The concept, Pinn says, is for a "high-end" takeaway with restaurant quality dishes packaged under the "Malt" brand. Each will come with a wine suggestion. Pinn says the target market are people living in the city or working late who want to grab something to take home but want restaurant rather than traditional takeaway quality.

According to Pinn, they are currently researching meals that can be cryro-sealed and are stable enough for microwaving without compromising quality. But the offerings will be based around the seasonal menu at Malt and prepared by the chefs in the kitchen there.

Work on the site, which is just 30 metres from Malt, is scheduled to begin in early October with plans to open by November.