A wonderful trend has emerged in Brisbane’s dining scene this year: young, first-time owner-operators opening their own venues. Think Gum Bistro, Sarni, and Snug. Whether it’s the buzz around the 2032 Olympics or the city’s growing population, it’s an exciting time to be a diner in Brisbane.
Now, August joins that list. The restaurant, which opened last Friday, occupies a heritage-listed, 136-year-old church on Dornoch Terrace. It’s run by co-owners (and couple) Brad Cooper, formerly the head chef at Bar Francine and Florence, and Matilda Riek, who worked front-of-house at both venues.
For the past nine months, the duo has been transforming the former Methodist church into a functioning restaurant, working closely to adhere to heritage requirements while building the kitchen from scratch.
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SUBSCRIBE NOW“It hasn’t been too bad overall,” Riek reflects. “We’ve just been taking it day-by-day. Each day, you [discover] things you didn’t know until you know.”
“Everyone tells you they would have done things [another] way, but you’ve just got to learn for yourself, I suppose,” adds Cooper.
The space retains its heritage charm, with polished timber floors, high ceilings and stained-glass windows. White VJ walls are adorned with artworks by Australian artists, including several pieces by Riek’s family members – one by her sister and another from her aunt.
It’s been a family effort from the start; Riek’s parents played a big role in the build, and her brother crafted both the timber bar and a long cabinet that displays cookbooks, such as THe Nouvelle Cusine of Jean & Pierre Troisgros, Great Chefs of France and Le Gavroche Cookbook – key sources of inspiration for Cooper’s menu.
August’s opening menu highlights European techniques and flavours, with a focus on classic French sauces. Starters include ox tongue and green tomato fritters with bois boudran (a spicy tomato-based sauce) and asparagus with hazelnut oil vinaigrette and hollandaise. Then you might move onto radicchio with lamb breast and a mint-and-anchovy dressing, or a mud crab omelette Arnold Bennett (an open omelette invented at London’s Savoy Hotel). Larger plates include a foie-gras-stuffed chicken crown with peas à la Française; a Barnsley lamb chop with caponata; and grilled flounder with vongole, butter beans and saffron butter.
On Sundays, August will serve a set menu lunch that focuses on a specific cuisine, featuring larger, shareable plates. “I want to change it each week,” Cooper says. “[We’ll vary] the protein, and the main will be designed for sharing. It won’t be a piece of fish – it might be a whole fillet or an entire fish.”
Riek is keeping the drink menu concise and approachable, with a short list of classic cocktails, tins of beer, and a 30-bottle wine list. The selection currently emphasises crisp, refreshing whites like Chablis – perfect for the warmer weather.
August
19 Dornoch Terrace, West End
0482 383 247
Hours:
Wed to Sat 5pm–late
Sun midday–5pm
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