989 Stanley St, East Brisbane
New East Brisbane restaurant The Wolfe has just had its official launch.
Owner-operator Paul McGivern, of Camp Hill's Restaurant Rapide and Hamilton's Restaurant Manx, is known as a chef and restaurateur who delivers an exceptional dining experience. The Wolfe will highlight contemporary Australian fare, focusing on fresh, local produce, mostly sourced from by John Cutts' organic farm in northern NSW. The wine list will feature many new and old world Pinot Noir and Chardonnays.
The restaurant features a main dining room, outdoor courtyard (in which there are plans for an organic veggie garden to be planted), and bar for pre-dinner drinks. The Wolfe's menu will change every four weeks to take full advantage of in-season produce.
Even the name of the restaurant has a good story behind it. It was inspired by a 1000-year-old legend, which McGivern heard on a trip to Burgundy, about a tough famine that drove the residents of Morey-St-Denis to steal cows from neighbouring villages then blame the wolves when their neighbours came knocking. The people of Morey-St-Denis have since embraced the nickname of 'wolves' — even referencing it on their coat of arms.
