After working across a range of Australian restaurants, including Urbane and Gerard's Bistro in Brisbane, plus Sepia, Automata and Sixpenny in Sydney, chefs Tim and Sarah Scott have branched out on their own. The concept behind their Fortitude Valley restaurant couldn't be more straightforward, which suits their cosy Bakery Lane space — it only seats ten people.
At Joy, customers perch themselves at the laneway eatery's chef's table. On the other side, the Scotts get cooking, all in plain view of their hungry diners. The duo is basically welcoming their patrons into the kitchen while they put on each night's set menu, offering one of Brissie's more intimate and atmospheric culinary experiences.
Although the menu changes regularly, Joy offers two options: a short version with five courses for $75 and a longer, eight-dish sitting for $110. You can pair either with wine (which costs an extra $55 for the short menu and $88 for the long menu), or add a Tasmanian truffle to your dessert for $15.
Egg custard with truffles, cured scallops with dashi, zucchini with confit squid, venison tartare paired with sesame and herbs, king prawns with fermented chilli, and a soft cheese, white chocolate and matcha combo all rank among Joy's previous dishes — with the Scotts whipping up food with Japanese, Nordic and modern Australian influences. Drinks-wise, the small selection includes wine, sake, spirits, beer and soda.