Overview
Two of the Barracks' most beloved favourites, Cabiria and Peasant, have just experienced a menu renovation by new executive chef Jonathan Bryant. Never fear, as Jonathon has worked in some of Brisbane's best dining establishments including Anise, Cha Cha Char, The Dining Room, and Montrachet, so this will be no renovation nightmare. Concrete Playground caught up with him to get the scoop on the updates:
What changes can we expect to see on the menus at Cabiria and Peasant?
The Cabiria menu has been substantially updated with this new menu release. The French inspiration has stayed the same but every dish on the menu has changed. People who ate at Anise when I worked there will be pleased to see some old favourites on the new menu. The Peasant menu will also be updated in the next few weeks. It won't be a complete overhaul but there will definitely be some interesting new items to enjoy.
Each restaurant has its own feel. How would you describe them?
Cabiria is a European-inspired restaurant with a strong focus on delicious-tasting food and alcohol to match. Peasant has more of a boisterous atmosphere with a strong focus on Spanish and South American flavours from the kitchen to the wine list. As we like to say at Peasant, tapas is not just a style of food but a way of eating.
What is the best occasion for each restaurant?
Cabiria is an anytime restaurant — coffee stop, dinner date, or lunch destination. It's the type of place you can stop in for half an hour but stay for four hours. Peasant is great for groups to celebrate any occasion or for one of Brisbane's best Sunday Sessions with paella in the garden.
Can you recommend your favourite wines on the menu?
There's no such thing as a favourite when it comes to wine — but in saying that I am a riesling lover.
What is your food philosophy?
Using good produce, simply.
What is your favourite meal of the day?
I am always up for lunch but I am particularly partial to it running much longer into the evening, which usually leads to dinner.
Where do you get your menu inspiration from?
Comes from everything I eat!