What to pair it withThis kitchen punches above its weight any time of day, turning out boldly flavoured comfort food prettily presented on vintage plates. But it’s the bar menu that really sparkles. If the pickled mussels escabeche is on, don’t leave without ordering it. The plump out-of-shell mussels arrive on a puffy disc of golden fried bread slathered in Italy’s fiery ’nduja spreadable salami, with tiny slices of cucamelon supplying respite from the chilli heat. It would be mad to ignore snacks like the hand-cut chips, designed for dipping in a taramasalata-style dip laced with cured roe. Segueing into dinner? Order one of each of the snacks, or plump for a couple of larger plates, like Benjamin’s spicy rendition of charcoal butter chicken, or his sweet and sour take on Spanish mackerel. Whatever you choose, the staff will know a wine to recommend.
Why we love itThe Cordeaux kitchen staff clearly care about keeping their big-flavoured snack game strong. This is one of a new wave of Brisbane small bars helping to reinvent the Queensland capital’s casual dining scene, one carefully considered plate and glass at a time.
