Paddington European Restaurant Nota opens neighborhood wine bar in store next door

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It’s been three years since the space at 224 Given Terrace became home to Nota, who took over the former Paddington excavations of gourmet restaurant Montrachet after the beloved French restaurant moved, and also began serving cuisine more affordable European. With its exposed brick walls and plenty of mirrors, it’s quickly become a mid-west favorite – and it’ll give Brisbanites twice as much reason to stop by in the near future.

Get ready to hang out at Nota Restaurant & Wine Bar, with the new name signaling the venue’s expanded focus. In fact, owners Kevin Docherty and Sebastiaan de Kort (ex-Moda) are opening a neighborhood wine bar in the nearby boutique, Nota expanding both its remit and floor space.

When relaunched in the coming months, the two-in-one spot will become a 90-seater and knock down the dividing wall between the two spaces so customers can squeeze between them. On the bar side, it will still sit amidst exposed brick walls, of course – and will feature a five-metre wall of wine, wine and more wine. Warm lighting will set the mood, a bar snack menu will keep your stomach from rumbling and the full Nota menu will also be available.

Whatever you choose to eat, be it a calzone, focaccia or cappellaci, new French-trained Italian chef Matteo Pisanu will take care of the cooking. It will focus on seemingly simple dishes that prove anything but that and use seasonal produce picked up at weekly markets. “Simplicity is sometimes much more difficult, there is nothing to hide behind,” notes Pisanu.

As for all that vino, restaurant manager Yanika Sittisuntorn has already grown Nota’s range from 12 bottles at opening to more than 90 now, and is particularly fond of lesser-known and experimental varieties. So when Nota 2.0 starts welcoming people to its larger space, expect to have a whole bunch of wine options.

To find Remark at 224 Given Terrace, Paddington – with the new Nota Restaurant & Wine Bar due to launch in the coming months.

Posted on April 13, 2022 by

Sarah Ward


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