Dear friends,
We find ourselves at the beginning.
A story about friends coming together to build something special.
As Brisbane basks in its pre-Olympic glow of infrastructure, property, and cultural development, we find ourselves amidst a steady tide of restaurant openings. For those who love to eat and drink well, this is a gift. For those stepping into the world of operating a restaurant, it also brings with it a quiet sense of dread.
Can Brisbane support another restaurant? Is Brisbane ready for Nordic cuisine, for unfamiliar words like æbleskiver or aquavit? Can a strained economic environment sustain one more? We hope these are not the questions that define us, but rather proof of our conviction. Because despite the noise, we believe there are still stories worth telling. That the lens through which we choose to view the world, to bake bread, to break it, and to share it through a Nordic sensibility, is worth exploring.
We believe Restaurant Venner has something to say. And that, once the doors open, the reasoning will become clear. If we do our jobs well, you will find yourself around the table, glasses clinking in one hand, tandsmør* in the other.
Trust us with this one.
What began in the minds of George and James quickly became a shared undertaking. One moment it was a conversation over coffee at Maillard on Charlotte Street, the next James was taking a sledgehammer to a wall, George was stacking hats onto already full shoulders, Jack was deep in menu development, and a room began to take shape.
This is only the beginning, as a restaurant named after friends can only exist because of them.
Tony has been shaping the plates you will one day pass across the table. Amie has been shaping clay that will adorn the lights above you and painting pieces to adorn the walls. Becca has been crafting the room in which we gather. And in the kitchen, our very own pair of Jacks are building not just a team, but a menu we believe will bring something new to Brisbane, and to West End, a suburb we are honoured to call home.
We hope you will follow along as the space moves from broken walls and empty rooms to menu development, testing, and trial dinners, and finally to welcoming you into a room built by, and for, friends.
Skål
Daniel