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FOOD & DRINK

Salt Meats Cheese Is Bringing Its Italian Feasts to Woolloongabba

The restaurant chain's third Brissie store is slated to open in 2019.
By Sarah Ward
October 09, 2018
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Salt Meats Cheese Is Bringing Its Italian Feasts to Woolloongabba

The restaurant chain's third Brissie store is slated to open in 2019.
By Sarah Ward
October 09, 2018
  shares

This time last year, Salt Meats Cheese didn't have any Brisbane stores. Come early 2019, it'll boast three. The Italian eatery has set its sights on a new spot, with plans to bring its pizza and pasta-heavy spread to Woolloongabba's South City Square in the new year.

An official opening date has yet to be revealed; however, we do know that the restaurant will join the growing precinct at 148 Logan Road — with Tuckshop Time and Kivahan already open, and an eight-screen Reading Cinema also in the works. Still under construction, South City Square will eventually feature a luxury hotel, market hall, more restaurants and cafes, and 5000 square metres of green space.

Giving locals a taste of things to come, SMC will first pop up in Woolloongabba on Saturday, October 13, as part of an Italian-inspired spring fling party, alongside La Macelleria. Running from 12–6pm, attendees can expect pizza stretching, tossing and cooking, as well as the eatery's famous cheese wheel pasta.

For those that arrive at 12pm, 100 free pizzas will be given away on a first-come, first-served basis. There'll also be plenty of spritzes and negronis, a cushion-filled hangout zone, plus bocce demonstrations and food trucks, all accompanied by a live music soundtrack.

If it seems like SMC is carving out a ring of stores on the outskirts of Brisbane's CBD, that appears to be the plan. In addition to its original Brisbane location in Newstead, the chain has also been popping up in West End's West Village recently, an arrangement it'll make permanent this month.

Find Salt Meats Cheese at South City Square, 148 Logan Road, Woolloongabba from early 2019. We'll keep you updated regarding an opening date.

Published on October 09, 2018 by Sarah Ward

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