Fortitude Valley’s newest restaurant Beirne Lane is set to open in early November in the heritage-listed TC Beirne Building. Described as “The House of the People” Beirne Lane will provide a  gastropub-style space with quality and affordable dining options and bridging the gap between bar and restaurant at Brunswick Street Mall.

Developed by Trent Meade and Matt Blyth at Celissa of the city’s Isles Lane and Fortitude Valley’s The Met and GPO, Beirne Lane is the latest addition to the ongoing development of the TC Beirne Building, paying tribute to the pioneering Brisbane businessman. Beirne Lane’s diverse food offerings are set to reflect Beirne’s Irish heritage, as well as his love and fascination with Japan. The menu includes an extensive list of bar snacks, a raw bar, substantial Josper grill items, sides, and dessert. Highlights include cheesy Japanese curry-covered chips, chicken fat popcorn, and spicy pork rinds with seaweed crisps and peanuts. The katsu sando menu includes flavours like beef with spicy miso mayonnaise and Bulldog sauce, or fish with Kewpie tartare, bacon, Sriracha chilli sauce and pickled jalapeño.

In a nod to the area’s history, the menu also features Beirne Lane’s take on a former Fortitude Valley classic, the Shilling Meal. A shilling would get TC Beirne warehouse workers “a plate of oysters, steak and vegetables, and a sweet” at a local Valley fish shop. Beirne Lane’s Shilling Meal will come with four freshly-shucked oysters, dry age rib eye steak with buttermilk onion rings, and a clotted cream cannoli for something sweet.

A signature cocktail with the title, Oh Boys! We Must Have Another!, is Beirne Lane’s take on a fog cutter- a tiki favourite with gin, brandy, rum, orgeat, lime and orange juice, and sherry. Inspired by the sole occasion on which TC Beirne became drunk, bartenders will be experimenting with unique combinations of Australian native produce, house-made syrups, and seasonal flavours.

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