Michelin-starred chef Alan Wise will lead the kitchen of Brisbane’s latest venue, Beaux Rumble.
Set to open in November, the restaurant will fuse classic French Beaux-Arts design with modern Australian cuisine. Wise has a penchant for cooking with fire, seafood and fresh produce, all of which will define the menu at Beaux Rumble along with the chef’s predilection for quirky dishes.
The kitchen will feature a custom grill and woodfire oven. “What is prepared over and in [them] respectively, is not what Brisbane diners will expect,” says Wise. “The fire and smoke will add extra layers and levels of flavour to what is predominantly an ocean and plant-based menu.”
After earning a Michelin-star in 2017 as executive chef at New York’s Rouge Tomate Chelsea, Wise spent 2018 raising awareness about clean cooking in rural and urban towns throughout the continent of Africa. The Victorian-born chef also has experience at Michelin-starred restaurants in Dublin (Chapter One) and New York (Picholine; Juni; and Public).
“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,” says Wise.
Situated on Ada Lane, next to the Calile Hotel, Beuax Rumble will take design inspiration from New York’s Grand Central Station and pay homage to local potters of the 19th century. A terrace looking out onto the lane and main dining room will reside on the bottom floor, while upstairs will house two private dining rooms as well as The Terrace, a New York-style rooftop.
