West End’s Upcoming Nordic-Inspired Restaurant Venner Is An Ode To Friendship

Wining and dining all comes down to this: connection, community and creating special moments to cherish down the pipeline, which is exactly what influenced West End’s upcoming Nordic-inspired restaurant, Venner.

The collaboration between the local legends behind Milquetoast and Blume was destined from the moment George Curtis, James Horsfall and Jack Stuart crossed paths. “We wanted to create a restaurant based on our friendships that could become a place for other people to spend special moments and to also become our friends,” said Curtis. “West End is a great place to meet people and build a community through eating and drinking.”

Of course, nailing Nordic cuisine isn’t for the faint of heart and the team will be honing their experience both in the kitchen and as diners themselves across Copenhagen into Venner’s offering. “When we talk about Nordic cuisine it's less about the actual food on the plate and more about the philosophy behind it,” said Curtis. “Preservation is a huge part of that due to the climate in Scandinavia limiting accessibility to produce throughout the year so drawing flavour out of ingredients when it is at its peak and preserving it for use later in the year when it is out of season is the crucial part of Nordic cuisine.”

“Ultimately, from my experience of eating in Copenhagen, it's impossible to walk out of a restaurant feeling underwhelmed by what you've just eaten so the attention to detail and the emphasis on drawing the most flavour out of everything is what it comes down to—not just serving carrots because they're in season.”

So what can you expect at Venner? Red claw yabby and green garlic rolls. BBQ Brisbane Valley quail brushed in shio koji with buttermilk braised sugarloaf and fig leaf vinegar. Kangaroo pastrami with fried onions and cultured cream that Stuart was known for when he was at Congress in Melbourne. Yep, it’s a doozy. 

On the drinks front, Venner has teamed up with Never Never Distilling Co and international importers to get their hands on an extensive variety of Aquavit—a traditional Scandinavian spirit that literally translates to “water of life”. This will be used in a signature Aquavit Sour alongside freezer martinis and other fermented and carbonated tipples. Venner will also have a non-alcoholic selection available as a pairing. 

Venner is taking over the former Gum Bistro space, leaning on the quintessential Scandinavian elegance while giving a nod to the cosiness of bustling bistros in Copenhagen. “We've utilised the people closest to us to bring the venue to life, so my partner has been in charge of decor, James' wife Amie has hand-made vases, light fittings and also painted some art, Jack's step-Dad Tony Rice has hand-made all of the dinner plates and Oli, one of our chefs at Milquetoast, is crafting some curtains,” said Curtis. “We're certainly aiming to highlight the fact that we are in an old Queenslander, not detract from that.”

Venner is set to open late February.

Main image credit: David Chatfield for Gum Bistro | Instagram