It's still a bit of a work in progress with all due to open when Spring reopens after the Christmas break on January 18.
Positioned in the bottom end of town on the corner of Felix Street and Mary Streets, Spring is light, airy and open with a delectable range of homewares and gourmet goodies. Their Market Table serves up gourmet salads and sandwiches stuffed full of organic rotisserie chickens, rolled pork with salted crackling, spring lamb or roast beef.
|Spring's communal market table|
Gun Pastry Chef, Matt Tierney is also turning out a sumptuous range of patisserie, cakes, brioche and cookies.
It's pitched at fast paced city workers who want take away lunch boxes to run back to the office with and eat at their desk or dine at Spring’s communal table on the terrace.
Spring’s resident barista Lee Unsworth is using Niccolo Coffee, a rich and intensely flavoured coffee, a blend of 85% Arabica and 15% Robusta beans of Central and South America origin.
|Executive Chef Jose Lopez with Pastry Chef Matt Tierney|
The Spring Cooking School is run by Executive Chef, Josue Lopez, with classes of up to 16 guests for hands-on cooking experience. A line up of celebrity chefs will also be making their mark in 2012, so keep an eye out for the program early next year.
Young Chef of the Year 2010, Josue Lopez has just returned from a 10-week stint at Noma, the world’s number one restaurant. He was previously head chef at Two Small Rooms and Moda.
Brisbane sommelier Peter Marchant is Spring's Fine Wine Manager. Peter is in the bistro as well as conducting wine tastings and classes at the Cooking School. From February 2012, Peter will also manage the Spring Wine Store once licensing allows.
We dined as a group at the market table and the food was exceptional with the flavours of the high quality produce shining through.
Here's what we ate -
|Kooringal oysters with bloody mary granita|
|Confit Huon salmon, peas & fennel|
|Southern Ocean sea bass, eggplant candy, nicoise elements|
|Bendel Farm duck breast, Bondi lentils, cherries and beets.|
|Aromri Farm Wagyu in a summer salad|
|Panacotta, walnut and honey|
|Salted Caramels and Lemon curd tarts|