London Fields is the latest addition to Brisbane’s burgeoning gastropub scene. Taking inspiration from the public houses of a city they used to call home, the team behind CBD haunts Public, Red Hook and Coppa Spuntino are kickstarting the culinary hub of West End’s soon to be hustling-and-bustling Montague Road precinct. Their focus is on good, hearty food in the bistro area, with an emphasis on no-fuss, head-to-tail cooking. Think rich, meaty, salty and delicious pub grub such as bone marrow on toast and sardines morsels.
Con Tsangaris, the former sous chef of Gerard’s Bistro, is leading the kitchen, cooking up everything from Murray cod with parsley, capers, lemon and brown butter to juicy scotch fillet to hearty lamb shoulder with oregano. Lunch and dinner is available seven days a week and breakfast will be available on the weekends, with a menu offering granola, rhubarb and yoghurt; braised beans with speck; black pudding with smoked tomato, fried egg and sourdough; and baked trout with lemon, kale and avocado.
The bistro and ground floor pub forms the first of three stages of development. Plans for stage two involve a boutique bottleshop and stage three will hopefully see a basement bar open in time for summer. With a high rotation of beers on tap and partnerships with localised craft breweries, London Fields is set to become a favourite among West Enders and those from other suburbs alike!
Image credit: Ariana Gillrie