Pavement Whispers: Volume 503 April 15
From news of a viral pancake purveyor’s new pop-up to an official opening date for Hai Hai’s West End ramen joint, The Weekend Edition is always on the search for the latest food news in Brisbane, dedicated to ensuring its readers are in the know. When we put our ears to the pavement this week, this is what we found out …
Buttery Boy
In 2024, few new openings were as well received as Buttery Boy. Droves of foodies regularly flocked to Chinatown Mall in The Valley for a fix of the cafe’s signatures butterycakes – puffy plate-sized pancakes that boasted a souffle-like texture. These butterycakes – often coated in glossy glugs of maple syrup, melty pads of espresso butter or coated in toasted marshmallow and Lindt chocolate – became a viral sensation alongside a number of the cafe’s creations. After rapidly outgrowing the confines of its Duncan Street abode, the Buttery Boy team decided to relocate, closing its Fortitude Valley HQ in search of a site with more elbow room. In good news for Buttery Boy’s legion of fans, the team is getting close to signing the lease on a new permanent site in Newstead. But, before it moves in, Buttery Boy will be opening a pop-up location on East Street. The team has snagged the old Kid Curry and Mini space (between Snack Man and Petite) as its temporary digs, kicking off a four-month residency this Saturday April 19. Visitors can expect a condensed menu of Buttery Boy favourites, starting with its crowd-favourite butterycakes (including a new cookie-infused number), potato rostis with smoked salmon and poached eggs, a retooled version of its omurice, revamped boujee hot chocolates, and caffeine from Passport Specialty Coffee. Buttery Boy’s East Street pop-up will run from 8:00 am to 2:00 pm, Wednesday to Sunday.
Half Court Coffee
If you’re planning a getaway to the Sunshine Coast over Easter, we’ve got word of a great new spot you need to try. Half Court Coffee is opening in Mooloolaba this Thursday April 17, with the brand-new espresso bar – operated by a crew of specialty coffee veterans – looking to add another quality option to the local coffee landscape. Half Court Coffee is spearheaded by the team behind esteemed Brisbane coffee roaster Semi-Pro Coffee, with co-owners Tim Duncan (former owner of The Fort Specialty Coffee) and Jason Cilliers (current co-owner of Dae Day Coffee in New York City) joined by Semi-Pro’s head roaster Benny Morgan and operations manager Blaine Swanborough (owner of Mitchelton’s The Grove Coffee and Eats) in the venture. The crew will be putting its collective expertise towards delivering a world-class experience, which will be anchored by Half Court’s precisely poured brews boasting maximum flavour. The venue will be minimalist in its design, and though it limit its coffee offering to espresso made using Semi-Pro’s beans, guests can also get hot chocolate made with Lindt chocolate, matcha from Zen Wonders, ChaiMe chai, cold-pressed juices from Hrvst St and Good Happy kombucha. Half Court will look to apply for a food licence in the future, but on debut will serve takeaway BRKFST bircher muesli and chia pudding, as well as fresh pastries from Brasserie.
Hai Hai Ramen West End
Ever since we broke word that the Hai Hai crew was expanding to West End, we’ve been eagerly waiting for updates on the new location’s official opening. If you’ve been shivering with anticipation, too, we’ve got great news for you – Hai Hai West End will officially open to the public on Friday April 25. The team has been hard at work transforming the former site of Chop Chop Chang’s into a lively 100-eat eatery, with a cosmetic refresher giving the site a Japandi-inspired makeover. In addition to the opening date, the Hai Hai team has announced that Benjamin Chow has stepped into the role of executive chef and will be overseeing the culinary offering at both locations. With a bigger kitchen, expect Hai Hai’s menu to boast a load of brand-new items to try, including more izakaya-style dishes and creative specials. Click here to read more about the Hai Hai teams expansion plans.
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Respawn Espresso
Calling all Stones Corner caffeine sippers – on Friday April 18 brand-new specialty coffee source Respawn Espresso will be opening in your neck of the woods. The brainchild of Braidy Chance, a coffee-industry veteran with a decade of experience under their belt, Respawn Espresso is looking to be a third space for locals to fill up their health bar and recharge their batteries with an expertly made cuppa. Respawn Espresso will be running local coffee roaster Almanac Coffee as its house blend, backed by a rotating roster of guest roasters like Single O, Coffee Supreme and Double Double. Braidy will also be keeping Respawn’s shelves stocked with an array of coffee-making gear for home brewers, including beans, filter papers and V60s. On the food front, Respawn will offer an array of house-baked treats (crafted by Braidy themselves), including cookies, babka and tiramisu. A limited menu of toasties made on bread from South Brisbane’s Cordelia Sourdough Bakehouse will also be introduced in the near future. Respawn Espresso will be launching with half-priced coffee between 9:00–11:00 am on Friday April 18, with no holiday surcharge. Stay tuned for an up-close look at Respawn Espresso in the coming weeks.
Sprout Artisan Bakery
In case you missed the news last week, the team behind beloved pastry purveyor Sprout Artisan Bakery has revealed plans to open a new production facility and retail space in Albion. Later this year, the Sprout team will lift the cloche on its brand-new HQ, which will be located inside Craft’d Grounds on Collingwood Street. Clui Design and Lowry Group have been recruited to oversee the design and build, respectively, with the space to boast a modern-industrial aesthetic. Visitors will be able to watch the pastry-making process via a number of windows, getting a glimpse at Sprout’s elite team of bakers in action. The Sprout team has confirmed that its cherished range of classic items (think buttery croissants, sweet and savoury danishes, creamy egg-custard tarts, cinnamon buns and sourdough loaves) will be available at the new location, while also hinting that new items may be introduced once the kitchen is running smoothly. Sprout is targeting a late-June or early July opening – we’ll have updates as we approach the middle of the year.
If you’ve heard something that’s worth mentioning in The Weekend Edition’s Pavement Whispers, email [email protected].