A contemporary Australian eatery with a moody but inviting interior, Corella is the newest restaurant from Paul McGivern and Bailee Dewes of South Brisbane’s La Lune Wine Co, having recently sold their first successful venture, The Wolfe.
Stepping out of the kitchen and into the owner/ 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 o a busy road in Woolloongabba, nothing at Corella is over-designed; the space (as the menu) is simple and clean, with exposed piping and industrial elements contrasted with re ned natural finsihes like wood, slate, and copper.
The open-plan kitchen imparts the sense that diners are immersed in the chefs’ buzzing space, with a banquette running most of the restaurant’s length seeming to fade into the kitchen itself.
While Paul is taking a step out of the said kitchen, Callum Gray, who was working the pots and pans at The Wolfe, has taken over as head chef at Corella.
With 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.”
“I’m looking forward to giving our guests great produce at a price point where everybody is welcome, and can come back regularly,” he says.
“Having the freedom to revise the menu daily and work with what’s good and what’s available will definitely help towards that.”
Though the menu is ever-evolving, diners can expect classic dishes with local flavours, like perfect 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.
As well as the appeal of a regularly changing menu, McGivern and Dewes are also offering a three- course prix fixe menu for just $39, alongside a five-course tasting menu for $75. Intimate, produce- driven dinners are also in the works for diners eager to experience yet another side of Corella.
While the duo’s previous venues have been known for their wine offering, Corella’s list will be more concentrated and feature 50 bottles, handpicked to suit the venue and food – and yes, BYO wine nights will continue on Wednesdays.
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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