After announcing the sale of The Wolfe in February, Brisbane hospitality duo Paul McGivern and Bailee Dewes have opened a contemporary Australian eatery, Corella.
With McGivern taking a step out of the kitchen to focus on his role as owner/operator, Callum Gray will take the reins as head chef. Gray previously worked in Michelin-starred London venues The Ninth and Social Eating House, before stepping into his more recent role at The Wolfe.
Gray’s style is all about simplicity, with the chef preferring make use of his skills to allow a few ingredients stand out.
Classic dishes with local flavours, such as 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 are among a few examples of what diners can expect from the ever-evolving menu. Intimate, produce-driven dinners are also in the works.
“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.”
Corella’s list will be more concentrated than McGivern and Dewes’ other venues, including South Brisbane wine bar La Lune Wine Co, set to feature just 50 bottles, handpicked to suit the venue and food. Wednesday’s BYO wine nights will be carried over to Corella.
Corella’s design is simple and clean, with exposed piping and industrial elements contrasted with refined natural finishes like wood, slate and copper. Situated in Woolloongabba, the restaurant features an open-plan kitchen imparts, with a banquette running most of the restaurant’s length seeming to fade into the kitchen itself.
