King Street continues to expand its dining offering, with three new restaurants set to open under The Green apartments at the Brisbane Showgrounds in the coming months.
Sunny Lim’s Sushi & Nori and Hello Chicken and Peter Glouftis’ The Lamb Shop will be the next restaurants to open on the street, following the opening of The George, GG’s Espresso and Fat Dumpling earlier this month.
This will be Sunny Lim’s first foray into Queensland. She describes Sushi & Nori, which is already well established in Sydney, as premium sushi and modern Asian cuisine with a modern twist, while Hello Chicken — an Australian first — is a fun Kombi Van takeaway and eat-in concept serving Korean-style fried chicken.
Sushi & Nori will feature subtle nods to Japanese architecture, including awning-style windows with ribbed glass that recall a Japanese tea room window, a triangle-shaped brass pendant light design that references a Yatai roof, and a Tatami-shaped wall line.
Sunny says that quality ingredients are the key to creating food that is simple, natural and delicious.
“This, in combination with stunning contemporary design, is what has made our Sushi and bar dining restaurants so popular,” she says. “We’re looking forward to bringing this concept to Brisbane’s new King Street.”
Meanwhile, Hello Chicken will serve up Korean fried chicken from a food van (with interiors designed by Brisbane’s Clui Design).
“We’ve attached a Kombi van to the side of our shop and fitted it out with a state-of-the-art kitchen to create our street-side Hello Chicken food van,” Sunny says.
“Matched with cool tunes and our special recipes like Korean chilli fried chicken, soy and garlic, snow cheese, carbonara and crazy hot chilli, we’re sure the residents and visitors to King Street are going to love it!”
While Sunny will be making her first sojourn into Brisbane, Peter Glouftis will be aiming to replicate the success he’s had in Broadbeach when The Lamp Shop opens on King Street in October.
The Lamb Shop’s menu is inspired by Peter’s memories from his childhood, serving up a modern twist on traditional lamb souvlaki as well as other Greek-inspired dishes like chargrilled octopus with lemon and olive oil, and chargrilled corn with oregano butter and shaved sheep’s milk cheese.
“The Lamb Shop is based on a simple concept — fast food, done well, whilst sharing all the traditional Greek flavours that everyone loves,” Peter says.
“Biting into any dish from The Lamb Shop, you are immediately transported to a simpler time when tradition was at the core of everyday life. The smell of lamb cooking on the spit over hot coals fills the air and the friendly staff at The Lamb Shop will make you feel right at home.”
Opening dates for the new restaurants are yet to be announced.