Dining in the foyer of a city commercial building doesn’t sound terribly inviting but Bistro One Eleven shows just how good it can get.
Positioned on the entry level of Brisbane new Cox Rayner designed office development One One One in Eagle Street, Bistro One Eleven is an elegant and relaxed dining space.
The building is inspired from the way plants grow upwards, towards the light. A structure of branches binds the building together, giving it an organic nature that echoes the growing canopy in the nearby Fig Tree Plaza. These are the spectacular winding poles you can see around the outside of the building at night.
Bistro One Eleven is tucked in on the Eagle Street side of the building. It doesn’t feel like a foyer at all although diners are visible from the street as my daughter and her friend discovered. They were walking past hungry as I was dining and tried to make me feel sorry for their poor starving selves. “Let them eat cake” was the table verdict.
Philip Johnson transformed Brisbane’s food scene more than 17 years ago with the opening of e’cco Bistro and its subsequent awards.
Bistro One Eleven is classic Philip Johnson style and boasts an elegant array of modern Australian cuisine. The produce-driven menu centres on local seasonal produce delivers warm and robust dishes.
Philip Johnson believes in letting quality produce speak for itself.
“The food menus are simple, it’s great raw ingredients prepared well and served without complication. It’s about the food as opposed to how we can alter it,” Johnson said.
“I’m still absolutely obsessed with attention to detail, but after that, I try and do the very least with the very best produce,” he adds.
“The One Eleven Concept is based around the idea of relaxed elegance seen in all elements of our clientele’s experience, from the modern design of the venue and the simply prepared dishes right through to the no-fuss menu.
The breakfast menu offers up simple favourites combined with more modern additions like sweet corn fritters with bacon, avocado and tomato relish or their baked egg with bean and black pudding cassoulet and salsa verde.
For lunch and dinner, Johnson’s signature flair is on show once again offering up charcuterie tasting plates and oysters, wagyu carpaccio to slow cooked trout complemented delicately with a champagne veloute.
Combined with the selection of sweets for dessert as well as the espresso bar upstairs, Bistro One Eleven proves once again Philip Johnson’s award-winning culinary prowess and reputation for innovation within the Brisbane food scene are more than well deserved.
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| cured pork loin, fennel, radish & mustard fruits |
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| chicken liver parfait pedro zimenez, cornichons, apple & currant chutney |
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| slow cooked trout, leeks, sprouts, celeriac purée & champagne velouté |
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| confit chicken leg, du puy lentils cotechino & basil pistou |
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| fat chips, chilli salt & aioli |
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| panettone, Christmas pudding ice cream & brandy cream |
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| chocolate marquise, cointreau anglaise, & raspberries |
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| lemon & ricotta cake, milk gelato & candied lemon |
river vista at the top of the escalators, which is quite exceptional.
The foyer also includes a more casual coffee shop, also run by Philip. There are some classic spots for a great cup of coffee in wonderfully comfortable chairs. The small coffee corner that overlooks the giant Eagle Street fig is another top spot.
One Eleven’s Head Chef is Damien Draper with Alan Hunter as Sommelier.
Bottom line: Classic Philip Johnson food designed to be be enjoyed.
Best tip: Try the Scotch Egg
Disclaimer: Ed+bK was a guest of One Eleven
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Bistro One Eleven