Michelin-starred chef behind Brisbane’s Beaux Rumble
Michelin-starred chef Alan Wise is behind the latest Brisbane dining destination slated to open in November.
Wise has returned home to Australia from New York for the role after earning a Michelin Star as executive chef at Rouge Tomate Chelsea in 2017.
Taking design inspiration from New York’s Grand Central Station, Beaux Rumble offers classic French Beaux-Arts design with modern Australian woodfired cuisine but with a focus on seafood and plant-based dishes.
Based in Ada Lane beside the Calile Hotel in James Street, Beaux Rumble features dining experiences over two levels, and will be open from early morning into the evening, with a full New York style brunch menu.
“Dining at Beaux Rumble will be a ‘taste adventure’, and while the design features a huge custom grill and woodfire oven, what is prepared over and in it respectively, is not what Brisbane diners will expect,” Wise said. “The fire and smoke will add extra layers and levels of flavour to what is predominantly an ocean and plant-based menu.
“Having been exposed to global food initiatives and the vision of New York dining, I’ll be leading the kitchen team in new flavour combinations, platings and menu development. It’s very exciting, I can’t wait for Brisbane to taste the food of Beaux Rumble.”
On ground level, Beaux Rumble features a terrace for breakfast, cocktails and casual dining, and the main dining room, while upstairs there are two private dining rooms as well as The Terrace which will offer a New York rooftop style vibe.
“The two private dining rooms have been named the Biltmore Room and the Vanderbilt Room, both after rooms at Grand Central Station – the Biltmore Room is also known as the Kissing Room, where arriving travellers embraced their sweethearts returning from a long journey, and the Vanderbilt Room is after Cornelius Vanderbilt who built Grand Central Terminal in 1871,” said Wise.
“Diners will feel like they are walking into a place that has a story, one where you can discover more on every visit.”
Sheridan Randall, 3rd September 2019
