Brisbane's Ambitious West End Opening
One of Brisbane's most ambitious 2026 restaurant openings is set in an old West End shop — a collaboration between celebrated local bartenders and a star regional chef creating a unique 60-seat suburban diner. The concept blends culinary adventure with neighborhood comfort, designed for both serious foodies and casual diners. It's being positioned as a destination that combines high-level technique with approachable, Instagram-friendly presentations.
The new West End diner, Venner, is the brainchild of George Curtis and James Horsfall, who are also behind the city laneway bar Milquetoast. Their first venture, Before + After, established their reputation for creating intimate and concept-driven venues. Milquetoast, tucked into a former CBD car garage, further showcased their knack for transforming unconventional spaces into popular, relaxed wine bars with a focus on quality and a welcoming atmosphere. The name "Venner" is the Danish word for "friends," reflecting the collaborative spirit of the project. This ethos extends to the restaurant's interior, which features handmade plates by chef Jack Stuart's stepfather, Tony Rice, and artwork by co-owner James Horsfall's wife, Amie. The design aims for a balance between polished fine dining and the intimacy of a kitchen table, creating a welcoming and thoughtful space. Head chef Jack Stuart brings a high-caliber culinary background to the collaboration. He is the chef-owner of the acclaimed regional restaurant Blume in the Scenic Rim, known for its sublime technique and focus on exceptional local produce. Before opening Blume, Stuart honed his skills at prestigious Michelin-starred restaurants in Europe, including L'Enclume and Rogan & Co in the UK. Venner’s menu is described as "Neo-Nordic," a culinary philosophy that emphasizes seasonality, simplicity, and a respect for the land. This approach, popularized by Copenhagen restaurants, focuses on techniques like preserving, fermenting, and smoking to draw maximum flavor from ingredients at their peak. The goal is to ground this Scandinavian sensibility firmly in Queensland and Australian produce. Diners can expect a hyper-seasonal menu with dishes that highlight considered techniques and local sourcing. Examples from the opening menu include kangaroo pastrami with cultured cream, wild venison loin with native greens, and squid and celeriac noodles with ham consommé. The restaurant offers both a la carte options and a full set menu for a more comprehensive experience. The beverage program mirrors the kitchen's philosophy, with a focus on balance and restraint. The cocktail list is anchored by Aquavit, a traditional Scandinavian spirit, and features house-made ferments and seasonal infusions. The wine list is a curated selection of organic and biodynamic producers from Australia and Europe.
