Open five nights a week, this newcomer serves up a mezcal and tequila-heavy drinks menu, plus piña colada panna cotta.
April 28, 2022
When the team behind iconic Fortitude Valley music venue The Zoo dropped word of their latest venture back in March, they announced both a new laneway cocktail spot and a tribute — with Stranded, their fresh addition to Winn Lane, taking its name from The Saints' relentlessly catchy punk hit that'll always be a part of Brisbane's history. The bar opened its doors on Friday, April 8, but its ode to one of the city's pioneering bands echoes even louder just a few days later, following The Saints' frontman Chris Bailey's passing on Saturday, April 9.
Owners Shane Chidgzey, Luke Johnston and Cat Clarke couldn't have predicted this turn of events; however, Brisbanites now have a fitting spot to say cheers to a homegrown legend. Obviously, like a snake calling on a phone, you've got no time to be alone at Stranded — which aims to be a haven for music lovers by also decking out the place in rock and punk memorabilia, and generally using 70s and 80s alternative culture as its guiding force.
As well as moody lighting, exposed rafters, the requisite centrepiece bar sat in front of a booze-lined wall and DJs spinning vinyl, Stranded is mighty fond of creative tipples — but also pairs its boozy concoctions with bites to eat as well. So, it's the kind of place where you can flick through a 24-page drinks list while tucking into oysters, pumpkin arancini, 30-hour slow-cooked mezcal-rubbed beef cheek and grilled octopus. Oh, and then treat yo'self to piña colada panna cotta for dessert, too.
Other menu highlights include boquerones, aka white anchovies and homemade focaccia; gravlax made with mezcal-cured salmon and davidson plum citronette; slow-cooked lamb ribs; Italian pan-roasted chicken with desert lime yoghurt; and affogatos in either espresso, pecan or chocolate flavours.
From the drinks lineup, mezcal features prominently again, alongside tequila — there's even a separate section on the menu dedicated to the two, plus raicilla and sotol. But you can also sip your way through the Bernard's Delight (Maker's Mark, averna, sweet vermouth, honey and egg white); a martini made with Jinzu gin, red shisho Liqueur and sake; and a coriander and jalapeno mojito. And, downing blood peach sours on tap, picking from 20 beers, enjoying pet nats and rosé, and keeping a clear head with five virgin cocktails is all also on the agenda.