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FOOD & DRINK

Paddington French Favourite Montrachet Is Moving to King Street

The latest local restaurant to head to Brisbane's fast-filling new food precinct.
By Sarah Ward
August 24, 2017
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Paddington French Favourite Montrachet Is Moving to King Street

The latest local restaurant to head to Brisbane's fast-filling new food precinct.
By Sarah Ward
August 24, 2017
  shares

For more than a decade, French cuisine-loving Brisbanites have been making a beeline to Paddington for soufflés, steak frites and Friday night five-course degustations. Come November, however, inner-west mainstay Montrachet will be moving its Gallic gastronomy to the other side of town. Au revoir, Given Terrace, bonjour Bowen Hills' King Street.

It's a case of onwards and upwards for the award-winning restaurant, which will not only set up shop in bigger digs, but will also add another venture to the mix. Located on the corner of King and Machinery streets, Montrachet's new 240-square-metre site will offer twice as many seats as its current location — great news for anyone who's tried to score a table at the always-popular bistro — as well as a cellar and an all-day takeaway patisserie.

Indulgent diners will find the likes of double baked soufflé with crab meat and gruyere cheese, seafood bouillabaisse and Grand Marnier brulee still on offer for sit-down meals, while those keen on a lunchtime baguette or pastry can take the goods away. As you'd expect, the daytime patisserie also promises a packed cabinet filled with lunch options and French desserts alike.

The move marks the latest change for Montrachet, after current owners Shannon Kellam and Clare Wallace came on board back in 2015. It's also the latest joint to head to Brisbane's fast-filling new food precinct, alongside the likes of Sushi & NoriIl VerdeSuper ComboThe Lamb Shop, The Pine Kitchen and Banoi.

Find Montrachet's new digs at King Street, Bowen Hills from November. In the interim, find the restaurant at 224 Given Terrace, Paddington. Head to their website and Facebook page for further information.

Published on August 24, 2017 by Sarah Ward

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