With the warm weather well and truly here in Brisbane, STOKEBAR Q has designed a menu perfect for both a light snack, and long afternoons spent lounging in the summer sun.
The offering features salumi from premium Australian producers, and a diverse cheese selection, all curated artfully by Executive Chef, Richard Ousby, alongside the Stokehouse Q kitchen staff. These delicious cold cuts and cheeses are complemented perfectly by house-made tangerine marmalade, rye crackers, and Swiss cornichons.
Among this selection is Quattro Stelle Mortadella Antica – a staple product of Bologna, Italy, and Salumi Australia Salame Finocchiona – a garlic and fennel infused salami produced locally in Billinudgel, New South Wales. Our cheeses are also personally sourced by Stokehouse staff, featuring the L’Artisan ‘Mountain Man’ – a washed rind, cow’s milk cheese from Geelong, Victoria, as well as the Robiola Rocchetta – a creamy, pasteurized ‘triple milk’ cheese made from goat, cow, and sheep’s milk in Tuscany, Italy.
STOKEBAR Q’s menu, however, is not all cold cuts and cheeses. Ousby and the team have also created a fresh array of Hand and Fork items to compliment the cheese and cold cuts. A new spin on our once favourite crumbed olives can be found, alongside such mouthwatering char grilled asparagus with macadamia hummus and bay leaf, or WA Scampi ceviche with Tigre de Leche. The full menu can be found here.
Complementing this delicious menu is Stoke Bar’s inviting cocktail list – featuring both Stokehouse originals such as the Botanica Bramble (Queensland’s Botanic Australis gin, lemon, crème de mure, wattle flower) and well-loved classics like the French 75 and luxurious Sidecar.
With a view to take your breath away and a menu to match, if you are looking for the perfect location to spend long Brisbane summer days, it would be difficult to go past Stoke Bar.
Stokehouse Q – 12pm to late Monday to Sunday
Stoke Bar – 12pm to late Monday to Thursday, 11am to late Friday to Sunday