Contemporary eatery Corella is the newest restaurant from Paul McGivern and Bailee Dewes of South Brisbane’s La Lune Wine Co. The two have recently sold their first successful venture The Wolfe.
Stepping out of the kitchen and into the operator role at Corella, Paul says the focus is simply to “keep the experience of the great restaurant alive,” and deliver an amazing everyday restaurant, as opposed to a venue designated as special occasion dining.
Tucked off a busy road in Woolloongabba, nothing at Corella is over-designed. The space is simple and clean, with exposed piping and industrial elements contrasted with refined natural finishes like wood, slate, and copper. The open-plan kitchen imparts the sense that diners are immersed in the chefs’ buzzing space. Acclaimed head chef at Corella Callum Gray had experience at Michelin-recognised London venues The Ninth and Social Eating House before stepping into his former role at The Wolfe. Callum’s self-described food style is “trying not to overcomplicate the plate, by using only a few ingredients but using my skill to make them stand out”.
Though the menu is ever-evolving, diners can expect classic dishes with local flavours, like tomatoes with almond curd and sorrel granita, pressed duck with lentil salad, walnut purée and pear, and John Dory with braised witlof, saffron sauce, and sea herbs. Also on offer is a three course prix fixe menu, alongside a five course tasting menu.
Corella’s wine list will feature 50 bottles, handpicked to suit the venue and food. Anyone familiar with The Wolfe or La Lune Wine Co knows the attention to detail with which McGivern and Dewes approach every aspect of the dining experience, from food and wine to service and design, Corella is set to invigorate Brisbane’s suburban dining scene.
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