When BŌS asks you to join its club, here's what it means: picking a dry-aged cut of meat from its cabinet, purchasing and reserving it, then tucking into it via the restaurant's 'Cleaver Club' whenever you're onsite. If that sounds like a swanky experience, it is, and that's what Brisbane's newest dining option has in store all round. You'd expect exactly that from a venue by Good Chef Bad Chef and Richo's Bar Snacks chef Adrian Richardson, plus ex-Cha Cha Char restaurateur Chris Higgins. Now open on Queen Street opposite Customs House, in Otto Ristorante's old Dexus Tower digs, the 120-seater BŌS gives the River City a luxe go-to with river views. Think: green hues and a plush fitout, as well as rounded edges, warm light, plenty of linen, and polished marble and brass, all courtesy of local interior design outfit Alkot Studio. Seating diners at tables and banquettes, or in the restaurant's al fresco seating, BŌS also clearly goes heavy on steak. It takes its name from the Latin word for beef, after all, which is indeed reflective of its menu. Here, you'll also find steak tartare, eight cuts from the grill included a bacon-wrapped fillet mignon, and two giant 1.2–1.5-kilogram options to share all on offer. That said, diners can also choose from oysters three ways, chargrilled Fremantle octopus, house-smoked salmon, sand crab lasagne, crackling-wrapped pork loin and duck breast with black garlic as part of BŌS' embrace of different types of proteins. The culinary theme, other than meat: modern Mediterranean, as also seen in the lineup of handmade small goods like salamis, bresaola and pastrami; the southern rock lobster with hand-cut mafaldine pasta; and the hand-stretched buffalo mozzarella. And, BŌS' sides range covers creamy mashed potatoes, wagyu-fat roasted spuds and a selection of other vegetables, while the dessert options include vanilla bean crème brûlée, Basque cheesecake, strawberries and cream, cheeses, ricotta doughnuts and dark chocolate brownies. As first announced in early November, BŌS sees Richardson and Higgins team up with lawyer Liam McMahon, with Richardson also taking cues from La Luna, his bistro in Carlton in Melbourne since 1998. The drinks list is just as much of a highlight as the meat-centric menu, thanks to restaurant manager and sommelier Romain Maunier (Montrachet, La Cache a Vin). BŌS' vino choices favour drops from high-end producers in Australia, France and Italy. If you prefer cocktails, the espresso martinis and affogatos fall into the 'liquid dessert' category; the full cocktail and spirits offerings fills seven pages; and there's a global gin selection, Bond-style martinis, share jugs of sangria and three kinds of spritzes. Come January 2023, BŌS will also boast a dedicated champagne and cocktail terrace bar — called The Aviary Terrace Bar — for summer sips and taking advantage of Brisbane's usually sultry weather, which'll pair full bottle service with city views.
