‘Aussie tapas' on the menu
THE leather lounges have arrived, the kitchen fit-out is drawing to a close, and the excitement about the July opening of the Stumps Hotel is building around town.
The Queensland Times took a preview tour of the near-completed Brisbane St venue, previously the Settler's Inn, which will soon serve wine, craft beer, tapas and main meals to the people of Ipswich.
General manager Craig Ryder said the Stumps Hotel would likely open in the first or second week of July; news sure to delight Ipswich foodies and wine connoisseurs.
"We're just finishing up the fit-out," Mr Ryder said, as he provided a tour of all three levels of the venue.
"We'll have a lounge area with bookcases where people can relax with a glass of wine, and we'll have indoor and on-street dining.
"People will be able to look into the closed kitchen, and indoor dining will be limited to about four people per table so it will be quite intimate.
"On the back deck there'll be more communal tables, and we will have function rooms up and downstairs.
"There will be no TAB or pokie machines, and we'll have craft beer on tap rather than XXXX.
"We'll stock more than 40 wines and 40 craft beers, but you will be able to get XXXX by the stubbie."
Owner Rajesh Sharma said he was excited to deliver a venue that was an Ipswich first.
"This will be like nothing before; it is a tapas venue that will have about 20 Australian-style tapas dishes and beautiful wines available from the Twine Bar," Mr Sharma said.
"As well as that we will have a great Australian-style restaurant that will serve lunch and dinner seven days a week, and breakfast on the weekend."
Mr Ryder said the finished venue would draw on contemporary and heritage styles, and pointed out the fully-restored original fire place and staircase.
Mr Sharma also owns Indian Mehfil restaurant in d'Arcy Doyle Place.
TASTE OF TAPAS
Ras el hanout chicken wings with blue cheese, lattice potato and baby peas.
Dukkah-coated squid with watermelon, fetta, micro herbs with salsa verde.
Pork belly with crackling dusted prawn, sea salt caramel and chilli sherbet.
Broad bean and fetta arancini with tomato sugo, fried basil and garlic crisps.