The doors have opened at Brisbane’s new home for artisanal French-inspired food and wine experiences today, Thursday, 26 May 2022. Now Brisbane can finally experience the artisanal French-inspired food and wine experiences of Hervé’s Restaurant and Bar (Hervé’s), according to its operators.

With the entrance hidden behind the discrete yet towering steel iron gates at the back of Craft’d Grounds, Hervé’s which is located on the second floor, will be open to patrons for dinner Wednesday to Saturday evenings 5.30pm till 9.30pm, as well as for lunch Friday to Sunday 12pm till 2.30pm. The menu will celebrate the romance of experimenting with and sharing fresh produce subtly inspired by French and Australian culture, curated by world-leading experts including co-founder, sommelier and namesake, Hervé Dudognon.

“We can’t wait to share with Brisbane a careful curation of French inspired food and wines, with the vision to create a community destination – an extension of your home that’s warm and inviting,” Hervé said. “Whether you come for an evening drink, a work lunch, or a private dinner function, we want to create a special space and experience that’s unlike anything else, but still
has a humble feel that’s unique to Brisbane.”

Curated in partnership with husband and wife chef duo – Hervé’s Restaurant and Bar Executive Chef Chris Norman and Executive Pastry Chef Alex Norman – key elements of the menu include:
Fraser Island Crab, Rock Melon, pomelo, Jamon Mooloolaba Tuna Loin, Tomato consommé, jus de cacao, Coal Grilled Moreton Bay Bug, Mornay foam, piment d’esplette, Moelleux Chocolat Valrhona Millot 74%, Roasted vanilla ice cream, hazelnut nougatine, Pedro Ximenez.

“We’ve spent a lot of time travelling and researching to source some of the finest produce locally and abroad. We can’t wait to showcase produce from humble, yet great culinary artisans who respect our natural environment, shared with a few subtle twists,” Chris said. “Items include premium Coal Grilled Moreton Bay Bugs sourced fresh from the trawlers off the fresher waters of Hervey Bay and Yippoon region. Unlike from other areas, these bugs live in the sand and feed on crustacions, so the meat is much sweeter and cleaner.”

Alex, who’s also led an esteemed career as an Executive Pastry Chef including as an ambassador for Valrhona Chocolate, said one of the key desserts includes a decadent organic Madagascar single-origin chocolate.

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