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30° & PARTLY CLOUDY ON THURSDAY 15 NOVEMBER IN BRISBANE
By Sarah Ward
October 05, 2018
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Heritij

An inventive take on Indian cuisine from a Michelin-starred chef.
By Sarah Ward
October 05, 2018
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BOOK A TABLE

Taking over the northern stretch of the river, the CBD's new Brisbane Quarter has made its presence known. First it became home to the luxe W Hotel, complete with the first Brisbane outpost for Sydney's Three Blue Ducks — and now Heritij has joined the precinct.

The Indian restaurant hails from top chef Manjunath Mural, Malt Dining's Nick Pinn and Sridhar Penumechu from Gold Coast restaurant Saffron. Mural was the first Indian executive chef to receive a Michelin star for an Indian restaurant in southeast Asia, for Singapore's Song of India. In his Brisbane venture, he's turning his applauded talents towards an inventive take on both Indian and Asian cuisine.

"My dream is to share my style in presenting Indian cuisine in a way which is relevant to diners across the world, and that haute Indian cuisine will one day be as accepted as haute French dining," explains Mural. With that in mind, his menu features hearty, spicy and creative dishes that you won't find at your local Indian takeaway joint.

The flambé leg of lamb is the restaurant's signature option, flambéed right there at the table before diners dig in, and served with roast accompaniments such as heirloom carrots, beetroot and mint sauce. Or, patrons can tuck into sambal barramundi with charred silverbeet and caviar, a plate of pomegranate prawns, or papdi chaat, which is described as Indian street nachos. Also on the lengthy list: the delicious-sounding masala fondue.

It's all served up within Heritij's nearly 800-square-metre space, which features a 400-square-metre terrace, four private dining rooms and a bar. Unsurprisingly, the latter is where Pinn's influence can be felt, courtesy of a cocktail lineup blends new house styles with old favourites. Think dirty chai martinis with rum, chai syrup, Kahlua and espresso, or the flavoursome Saffronside with gin, mint, saffron syrup and lemon — plus Singapore slings, mai tais and Pimms cups.

Heritij also places a particular focus on whisky, highlighting both American and international blends. And, if you'd rather drop by for a tipple and a snack while you look out over the river, the bar boasts a street food grazing menu as well.

Images: Mark Buckley

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