New to the Brisbane dining scene, NOTA will open on Friday 8 March, offering familiar yet flavourful dishes from two of Brisbane’s exciting chefs, Kevin Docherty (who has worked from Glasgow to Brisbane including at MODA) and Sebastiaan de Kort who also trained at MODA and runs the kitchen of The Cheese Pleaser in the CBD.
Wanting to produce uncomplicated dishes with a focus on quality and seasonality, the two have curated a menu that is big on flavour while keeping it approachable and affordable. Over the years, the duo has cultivated relationships with select producers in order to bring the most fresh and exciting produce to Nota. “Ultimately, Nota is a celebration of great ingredients, which is what underpins our ‘we cook, you eat’ motto,” says de Kort. “We want to provide our guests with simple yet satisfying meals in a place where they feel right at home.”
Open for dinner Wednesday to Sunday and lunch from Friday through to Sunday, the menu is divided into snacks, entrée, mains, fish and dessert with share plates taking centre stage. Snacks include tempura fish with house tartare and mustard cress plus savoury churro with ortiz anchovy and honey, to mains of warm lamb salad with sugar snaps, kale, mint and ricotta and a Brisbane Valley quail with sweet corn polenta and burnt butter. Market fish with pipis, champagne velouté and caviar or sirloin, served with hassleback potatoes in a nod to Kevin’s Scottish heritage, accompanied by bone marrow sauce and watercress round out a produce driven menu.
To finish, select from one of the mouthwatering desserts including a Callebut chocolate brulee, raspberry sorbet and of course – The Cheese Pleasers selection with house condiments. The drinks list includes new and classic cocktails with a twist, bubbles and wine all by the glass or bottle and beer expert Matt Kirkegaard has worked in collaboration with NOTA to produce a satisfyingly local beer offering with two on tap and the rest by the bottle.
Imbued with a casual yet refined ambience in a neutral palate of white, black and a touch of camel, the restaurant, located at the former Montrachet site in Paddington features exposed brick walls and simple but elegant lighting.
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